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Mocha Chip Muffins With Pecans

Mocha Chip Muffins With Pecans

WebMD Recipe

  • 1/4 cup
    hot water
  • 4 tablespoons
    instant decaf coffee (or 1 tablespoon instant espresso powder)
  • 1/2 cup
    low-fat buttermilk
  • 3 tablespoons
    canola oil
  • 1/3 cup
    fat-free sour cream
  • 1 large
    egg (higher omega-3 type, if available)
  • 1/4 cup
    egg substitute
  • 1 teaspoon
    vanilla extract
  • 1 cup
    unbleached white flour
  • 3/4 cup
    whole-wheat flour
  • 1/2 cup
  • 1/2 cup
    dark brown sugar, packed
  • 3 tablespoons
    unsweetened cocoa powder
  • 1 teaspoon
    baking powder
  • 1 teaspoon
    baking soda
  • 1 teaspoon
  • 1/2 cup
    milk or semisweet chocolate chips or chunks
  • 1/2 cup
    pecans or pecan pieces, coarsely chopped, toasted (about 3 ounces)
  1. Preheat oven to 375°F. Line muffin pan with paper liners.
  2. Stir hot water and instant coffee together in a large mixing bowl. Add buttermilk, canola oil, fat-free sour cream, egg and egg substitute, and vanilla. Whisk until well blended.
  3. Add flours, sugar-substitute, brown sugar, cocoa, baking powder, baking soda, and salt to another large bowl and whisk to blend well. Stir in the buttermilk mixture, stirring only until just combined. Mix in chocolate chips and pecans.
  4. Spoon the batter into the prepared muffin cups using a 1/4-cup measuring cup. Bake until tester comes out clean (about 25 minutes).
Nutritional Information

Makes: 12 muffins
  • Calories194
  • Protein4 g
  • Carbohydrates26 g
    • Dietary fiber2.2 g
  • Fat9 g
    • Saturated fat2 g
  • Cholesterol18 mg
  • Sodium222 mg
  • Calories from Fat42%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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