OK! So here we go! Yesterday I made the most delicious little muffins I have ever had. I must tell you, first and foremost, I am no baker....this is not something I do. I tend to have the type of personality that looks at a recipe and goes "well, most of these ingredients could be substituted for what I actually have in my cupboards right?" But alas! I followed yesterdays recipe to a tee (mostly because the ingredient list was so small and simple, even I couldn't screw it up) And I ended up with the muffins of the gods.
The recipe is from my new favourite website: http://sallysbakingaddiction.com/ If you get a chance head over to her site because she has tons and tons of recipes for muffins, cakes, bars, etc. All the good stuff! She also has a whole section of "Skinny" treats which are lightened up for those calorie counters like myself. I entered this recipe into My Fitness Pal and it came out at 112 cals per muffin. I think I may have used less chocolate chips than Sally but they were still incredibly good and satisfying. My boyfriend, Tom, the meat, bread and cheese eater, even gave these a thumbs up (and ate like six of them). They are moist, chocolately, easy and perfect to take to school! My kind of treat!
Here's the recipe in case you don't get over to http://sallysbakingaddiction.com/ BUT YOU SHOULD!
Ingredients:
Directions:
Preheat oven to 350F degrees. Spray a muffin pan with nonstick cooking spray. Set aside.
In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, mix the brown sugar, granulated sugar, and applesauce until together until no brown sugar lumps remain - a fork works well to break up the brown sugar here. Add the beaten egg white until fully incorporated. Add the wet ingredients to the dry until *just* combined - do not overmix. Fold in the strawberries and chocolate chips.
Divide the batter evenly between 10 muffin cups. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Mine took about 17 minutes. Allow muffins to cool and enjoy!
Muffins stay fresh in an airtight container at room temperature for 7 days. Muffins can be frozen.
So there you go! I did some baking and it turned out wonderful! So far so good! I have another post for you that I am working on where I made Pico de Gallo for the first time.....little bit of a different story.
Ingredients:
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup + 2 Tablespoons unsweetened applesauce
- 1 egg white, beaten
- 2/3 cup diced strawberries
- 1/3 cup mini chocolate chips
Directions:
Preheat oven to 350F degrees. Spray a muffin pan with nonstick cooking spray. Set aside.
In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, mix the brown sugar, granulated sugar, and applesauce until together until no brown sugar lumps remain - a fork works well to break up the brown sugar here. Add the beaten egg white until fully incorporated. Add the wet ingredients to the dry until *just* combined - do not overmix. Fold in the strawberries and chocolate chips.
Divide the batter evenly between 10 muffin cups. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Mine took about 17 minutes. Allow muffins to cool and enjoy!
Muffins stay fresh in an airtight container at room temperature for 7 days. Muffins can be frozen.
So there you go! I did some baking and it turned out wonderful! So far so good! I have another post for you that I am working on where I made Pico de Gallo for the first time.....little bit of a different story.