Low Fat Chocolate Chip Pumpkin Mini Muffins or Bread |
|
 |
Prep Time: 25 Minutes Cook Time: 17 Minutes |
Ready In: 42 Minutes Servings: 4 |
|
Easy, tasty, leaner & quick. Batter can be made into muffins or bread, see instructions below. Ingredients:
cooking spray |
3 cups all-purpose flour |
2 teaspoons baking powder |
2 teaspoons baking soda |
1 teaspoon allspice |
1 teaspoon cinnamon |
4 eggs |
1 cup applesauce |
1 cup splenda sugar substitute (white) |
1 cup brown sugar |
1 (15 ounce) can pumpkin puree |
2 cups chocolate chips |
Directions:
1. Preheat oven to 350 degrees for muffins or 325 for bread.
2. Coat pans with cooking spray.
3. In a large size bowl whisk flour, powder, soda & spices together.
4. Mix in a medium bowl the eggs, applesauce, sugars & pumpkin.
5. Now add the wet ingredients into the large bowl & mix well.
6. Add in chocolate chips & mix well.
7. For Mini Muffins: fill each mini muffin cup in the pans with two-thirds batter; bake 17 minutes convection or 23 min regular oven. Makes 72 minis.
8. For Bread: bake 35 minutes convection or 50 min regular oven. Makes 2 large loaves or 3 regular size loaves.
9. Note that I prefer the mini muffins because I like bite size snacks & it is easier to count the nutritional value. If I am in a hurry I will make the bread then slice it. Store the cooled minis or bread in zip top bags & it will stay fresh for 3+ days.
|
|