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Hungry Girl Today: 3.06.12
CHEW THE RIGHT THING
HG's Yippee Chippee Chocolate Chip Muffin
Muffy the Calorie Slayer
Of course we WANNA enjoy baked goods studded with chips of chocolate -- the high stats are what keep us away. We'll let you in on a little secret (read: not a secret at all)... Our recipe swap ROCKS.
1 cup whole-wheat flour
1/4 cup Splenda No Calorie Sweetener (granulated)
3 tbsp. brown sugar (not packed)
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup light vanilla soymilk
1/4 cup sugar-free pancake syrup
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature
2 tbsp. no-sugar-added applesauce
1/2 tsp. vanilla extract
1/4 cup mini semi-sweet chocolate chips
Preheat oven to 400 degrees. Line a standard 6-cup muffin pan (or 6 cups of a 12-cup muffin pan) with foil baking cups or spray with nonstick spray.
In a large bowl, whisk flour, Splenda, brown sugar, baking powder, and salt.
In another large bowl, whisk all other ingredients except chocolate chips. Add the flour mixture and stir until smooth. Fold in chocolate chips.
Evenly distribute batter among the 6 lined or sprayed cups of the muffin pan. Bake until a toothpick inserted into the center of a muffin comes out clean, about 22 minutes. Enjoy!
MAKES 6 SERVINGS
Serving Size: 1 muffin