Sunday, January 22, 2012

Would you like a cup of coffee? A muffin cup -- of coffee? These scrumptious chocolate chip coffee muffins will give you your coffee AND chocolate fix. With a dab of creamy icing to finish, this is one "muffin top" that you won't mind seeing. Easy to make and even easier to devour! Enjoy!

Low-Point Chocolate Chip Coffee Muffins
- 2 Tbs Heavy Cream
- 1/2 cup 1% milk
- 4 Tbs melted butter (I used Land O Lakes Light with canola oil)
- 3 Tbs coffee grounds
- 1 egg
- 2 Tbs applesauce
- 1 Tbs cocoa
- 2 cups flour
- 2/3 cup Splenda (granulated sugar substitute)
- 1/3 cup mini chocolate chips or regular chocolate chips (semi sweet or milk chocolate)
- 2 tsp. baking powder
- 1/4 tsp. salt
- Cooking spray
- Betty Crocker whipped vanilla icing
- Chocolate Stars or Hershey Kisses
Preheat oven to 400 degrees. Spray muffin/cupcake pan with cooking spray. In a small bowl, mix heavy cream, milk, butter, coffee, egg, applesauce, and cocoa. In a separate, larger bowl, combine flour, splenda, chocolate chips, baking powder, and salt. Make a well in the center of the flour mixture. Pour milk mixture into the center of the flour mixture, stirring just until moist. Spoon mixture into cupcake pan and bake at 400 for 10 to 12 minutes (or until toothpick comes out clean when inserted into the center). Don't over bake. (The mixture will be a little thick and sticky.) Allow to cool slightly and spread 1 teaspoon of icing on top and add a piece of chocolate if desired. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here. (I trimmed a little off the top of these muffins to make them a little less round for the icing.)
Total servings - 12
Serving size - 1
Points per serving - 3 (w/out icing and chocolate piece), 4 (with icing and chocolate piece)

"Never explain yourself. Your true friends don't need you to. They already know."  - Anonymous

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