The first shout out goes to all my ‘Loser friends at the Mequon Sendik’s … BIGGEST LOSER, of course! The participants at the Mequon store won the Sendik’s Biggest Loser challenge. Woot, woot! This recipe is for all of you Losers everywhere – keep it up! Mequon girls (ahem, you know who you are), don’t go celebrating over slices of cheesecake — make some of these muffins instead — you won’t believe they’re light. They’re rich and chocolatey and I have my kids fooled into thinking they’re cupcakes.
The second shout out goes to our kindly neighbor Fred, who came to my rescue yesterday. I discovered a big disgusting tick on the DamDog’s neck and because I’m the squeamish type, I was far too grossed out to remove it myself. Just as I was about to ring up the vet, Fred swooped in and took care of the situation. He sat her down and plied her with a handful of treats and yanked that sorry tick clean out. The whole thing was over in about two minutes.
So, although I’ve made these muffins twice in the past week, I pulled together another batch to thank Fred for de-ticking my sorry dawg. I’d just like to tell him that if he ever tires of helping momma’s birth their babies, a bright future awaits him in tick pickin’.
Have a great weekend!
TRIPLE CHOCOLATE MUFFINS
Source: Cooking Light Magazine, May 2011. p. 100. Recipe by Maureen Callahan.
1 3/4 c. flour
1/2 c. packed brown sugar
1/4 c. good quality unsweetened cocoa
1 t. baking powder
1 t. baking soda
1/4 t. salt
1 c. warm water
1/4 c. canola oil
1 t. vanilla extract
1 large egg, lightly beaten
1/4 c. semisweet mini chocolate chips
1/4 c. milk chocolate chips
Preheat oven to 400.
Lightly spoon flour into dry measuring cups (**); level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup warm water, canola oil, vanilla, and egg in another bowl, stirring well with a whisk. Stir in mini chips. Add oil mixture to flour mixture, stirring just until moist.
Place 12 muffin liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups (I like to use two soup spoons here). Sprinkle milk chocolate chips evenly over batter. Bake at 400 for 15 minutes or until a wooden pick inserted into center comes out clean. Cool for 5 minutes in pan on wire rack. Yield: 12 servings.
**This is key — using a lighter hand when measuring flour is very important here.
CALORIES 191; FAT 7.6g; PROTEIN: 3.1g; CARB 29g; FIBER 1.5g; CHOL 15mg; IRON 1.5g; SODIUM 197mg; CALC 37mg.Featured, Fresh, Frugal, Fabulous | May 13th, 2011