Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 3/4 | cups | Wheat flour, white, all-purpose, enriched, bleached | 2 | tablespoons | wheat germ | 3/4 | cup | splenda no-calorie sweetener | 2 | tablespoons | benefiber cooking powder | 2 | teaspoons | benefiber cooking powder | 3/4 | cup | unsweetened cocoa powder | 1 1/2 | teaspoons | baking powder | 1 1/2 | teaspoons | baking soda | 1/4 | teaspoon | sea salt | 3 | large | eggs, white only | 1/2 | cup | apple-sauce | 1/2 | cup | unsweetened apple-sauce | 1 1/2 | teaspoons | vanilla extract | 1/2 | teaspoon | almond extract | 1/3 | cup | Fat free evaporated milk | 1 1/2 | tablespoons | vinegar | 1 1/2 | cups (8 fl oz) | very hot water | 1/2 | cup | chocolate chips, semisweet |
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Steps
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Sequence
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Step
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| 1 | Preheat oven to 350. Spray muffin tins with cooking spray. | 2 | Mix all dry ingredients (except chocolate chips) together and set aside. | 3 | Mix together all wet ingredients (except of hot water). | 4 | Mix together dry and wet ingredients, while slowly stirring in hot water. | 5 | DO NOT OVER MIX. | 6 | Slowly mix in ¼ cup of the chocolate chips. | 7 | Evenly fill cupcake tins about half way with batter. Sprinkle with the other ¼ cup chocolate chips. | 8 | Place muffin tins on cookie sheet and bake for 10-12 minutes or until toothpick comes out clean. Let cool for 10 minutes and cover. |
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