Lighter Chocolate Chip Muffin

In my quest to healthier cooking, I found Cooking Light. Admittedly, I use them a lot. I was really happy when they came out with Chocolate Chocolate Chip Muffins. Finally, I could have a chocolate treat without all the guilt. Well...to be honest, they were okay. If you read the reviews, many people recommended adding more chocolate or some other alteration.

Fat is a flavor vehicle. The problem with going low-fat in any recipe is you're messing with the vehicle that delivers and develops the flavor. Also, fat provides forgiveness in baking by keeping things moist, even if you leave it in the oven just a little beyond the finish stage. When you remove some of the fat, you need to compensate for flavor some where else.

After reading a few books on baking (I have more time to read since we no longer have cable, which I guess is a different frugal post all together), I learned that the secret to enhancing the flavor of chocolate is a cup of java. Vanilla helps too, but the original recipe already includes that. Thinking I could do better, I tinkered with the recipe to provide my version of a healthier chocolate chocolate chip muffin, and I think I succeeded. My family really likes these muffins over the original recipe, despite the fact I reduced the sugar and increased the fiber. Healthy can be tasty!

Note: My recipe calls for dark brown sugar. You can use light brown sugar, but dark brown sugar adds a bit more flavor. Remember, since we reduce the fat, we need to compensate for flavor in other places. Rolled oats increases the fiber without adding to the calorie count or deminishing the flavor.

Lighter Chocolate Chip Muffins
Serving size: 1 muffins. Yields: 12 muffins.

Ingredients
1 cup flour
1 cup rolled oats
1 tsp baking powder
1 tsp baking soda
1/2 cup semi-sweet chocolate chips

1/4 cup canola oil
1/4 cup dark brown sugar
1/2 cup unsweetened apple sauce
1 tbsp red wine
1 tsp vanilla extract
1 cup coffee
2 eggs
 1/4 cup unsweetened cocoa powder

Directions: Set eggs out to warm up to room temp. Pre-heat oven to 400 degrees. Lightly coat the muffin tin with cooking oil. Set aside.

In a medium size bowl, mix the rolled oats and coffee together, then set aside.

In a medium size bowl, mix the flour, baking powder and baking soda together. Add chocolate chips, except for 2 tablespoons of chips (this will be used for the topping later). Mix well and then set aside.

In a large bowl, whisk together the oil, brown sugar, apple sauce, red wine, and vanilla extract. Make sure to break down any brown sugar lumps. Add the eggs, and whisk the liquid mix for  2-3 minutes. Add the rolled oats and coffee mixture. Stir until well mixed.

Add the dry ingredients. Stir to incorporate the dry ingredients, but care should be taken to not over mix. Do not stir more than 15 times.

Spoon mixture into the muffin tin. Place on the oven middle rack and bake for 10-12 minutes. The muffins are done when you stick a tooth-pick down the middle and it comes out clean. Do not leave the muffins in too long, since they're more susceptible to drying out due to the decrease in fat. During the last minute add the remaining 2 tablespoons of chocolate chips to the tops.

Once done, let cool for 5-10 minutes before eating.

Nutrition Information for one muffin:
Calories: 177 (tastier & shaved 12 calories off the original)
Fat Total: 8.5 g
Saturated: 2.5 g
Cholesterol: 31 mg
Sodium 164 mg
Carbohydrate: 30 g
Fiber: 3 g (increased the fiber)
Sugar: 11 g
Protein: 3.5 g

Recipe: Easter Egg Nest Cookies

Ingredients:
5 oz package Chow mein noodles
1 cup crushed cornflakes
1/2 cup rolled oats
1/2 cup coconut flakes
48 egg-shaped candies
2 cups sugar
1/4 cup butter
1/2 cup milk
1 cup peanut butter
1 tsp vanilla extract


Directions: In large bowl, combine the chow mein noodles, crushed cornflakes, rolled oats, and coconut flakes. With a spoon or your hand, break the chow mein noodles up some. This will make it easier to create the nests. Place egg-shaped candies in small bowl. Cover two cookie sheets with parchment paper or wax paper. Set these items to the side.

Chow mein, cornflakes, oats and coconut flakes mix.

In large saucepan, melt butter over medium heat. Once butter is melted, add sugar and milk. Bring to a full boil over medium heat while stirring continuously. Boil for one minute. Remove from heat. Add peanut butter and vanilla. Mix until the peanut butter is melted and blended in well.

Add chow mein/cornflake/oats/coconut flake mix to the peanut butter mixture. Mix until the dry ingredients are well coated. Spoon the mixtures onto the wax paper and quickly form into nests. Add two to three egg-shaped candies to the nest. If the cookie mix starts to set before creating all the nests, place the saucepan over low heat for one to two minutes to soften the mix.

Let cookies set for 5 minutes before consumption.

Recipe: No Bake Peanutbutter Cookies

Ingredients:
2 cups Sugar
1/4 cup butter
1/2 cup milk
1 cup peanut butter
1 tsp vanilla extract
1 cup crushed cornflakes
1/2 cup coconut flakes
1 1/2 cup rolled oats

Directions: Combine crushed cornflakes, coconut flakes and rolled oats in medium bowl. Place wax paper or parchment paper over two cookie sheets. Set these items to the side.

In large saucepan, melt butter over medium heat. When butter is completely melted, add sugar and milk. Mix well; bring mixture to full boil over medium heat while continuously stirring. Boil for one minute.

Remove from heat. Add peanut butter and vanilla extract. Mix until the peanut butter is completely melted and blended into the mixture. Add cornflake/coconut/oats mixture. Stir until the dry ingredients are completely coated with the peanut butter mixture.

Quickly drop spoonfuls of the cookie mix onto the wax papered cookie sheets. If cookie mix starts to set before spooned onto the wax paper, place the large saucepan over low heat for a minute or two to soften the mixture.

Let cookies set for at least 5 minutes. Once set, enjoy!