Mocha Chip Muffins With Pecans

-
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
sugar-substitute
-
1/2 cup
dark brown sugar, packed
-
3 tablespoons
unsweetened cocoa powder
-
1 teaspoon
baking powder
-
1 teaspoon
baking soda
-
1 teaspoon
salt
-
1/2 cup
milk or semisweet chocolate chips or chunks
-
1/2 cup
pecans or pecan pieces, coarsely chopped, toasted (about 3 ounces)
- Preheat oven to 375°F. Line muffin pan with paper liners.
- 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.
- 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.
- Spoon the batter into the prepared muffin cups using a 1/4-cup measuring cup. Bake until tester comes out clean (about 25 minutes).
Reviewed July 16, 2012
© 2012 WebMD, LLC. All rights reserved.
Makes: 12 muffins
- Calories194
- Protein4 g
- Carbohydrates26 g
- Dietary fiber2.2 g
- Fat9 g
- Saturated fat2 g
- Cholesterol18 mg
- Sodium222 mg
- Calories from Fat42%
Did You Know?
Related Content
