Good enough to be dessert! (Unfortunately enough sugar to be one! Will try and make a more diabetic friendly version soon!)
Prep Time: 15 minutes
Bake Time: 15 minutes
Makes: 12-15 muffins
Ingredients:
1 1/2 cup white whole wheat flour
1/2 cup Sugar
1/3 cup packed brown sugar
1/3 cup Flax Meal (flax seed meal)
1/2 cup Cocoa (unsweetened)
1 tsp Baking Soda
1/4 tsp Salt
1 tsp Cinnamon (Saigon Cinnamon was recommended)
1 large Egg
1 cup Lowfat Vanilla Greek-style Yogurt
1 tsp Pure Vanilla Extract
1/4 cup Canola Oil
1/2 cup Skim milk
3/4 cup Dark Chocolate Chips
2/3 cup dried cherries, chopped (optional)
3/4 cup walnuts, chopped (optional)
Preheat oven to 375⁰F. Line 12 cup muffin tin with paper liners or spray with nonstick cooking spray. In a large bowl, stir first 8 ingredients; set aside. In a small bowl whisk egg, yogurt, vanilla, oil and milk. Add wet ingredients to dry ingredients and stir gently to combine. Add chocolate chips and cherries(optional) until just blended. Spoon batter into prepared muffin cups, filling about 2/3 full. Sprinkle with walnuts if using and bake 15-18 minutes or until a toothpick inserted into center comes out clean. Repeat with remaining batter (unless you’re like me and you just make larger muffins J). Cool in muffin tin on wire rack; then remove and cool thoroughly before storing.
I kept mine in a ziploc bag in the fridge and then heated one in the microwave for 15 seconds giving it just out of the oven gooeyness.
Nutritional information: Coming soon
Recipe from: Weis Healthy Bites (by Weis Grocery Stores)