Chocolate Chip Orange Muffins - Low Fat



An old-fashioned recipe, slightly modified. 331 calories, 6 grams of fat, 1 mg of cholesterol...and good!!

1 cup all-purpose flour

3/4 cup whole-wheat flour

3/4 cup sugar

1 tablespoon baking powder

2 teaspoons finely shredded orange rind

2 egg whites

2/3 cup buttermilk

1/3 cup unsweetened applesauce

1/2 cup chocolate chips

6 servings

30 minutes 10 mins prep

1. Preheat oven to 400 degrees.

2. Spray 6 large, 3" muffin cups with no-stick spray and set aside.

3. In large bowl mix all dry ingrediants, including orange peel.

4. In small bowl, beat egg whites until foamy. Stire in the buttermilk and applesauce.

5. Add buttermilk mixture to flour mixture and stir just until moistened.

6. Fold in chocolate chips.

7. Spoon batter into cups.

8. Bake 20 to 22 minutes.

9. Cool in cups 5 minutes, then remove and cool on a wire rack.

10. To make standard sized muffins, spray 12 2 1/2" muffin cups with no-stick spray and bake for 15 to 17 minutes. 166 calories, 3 grams of fat, o mg of cholesterol.

Pumped up pumpkin chocolate chip muffin recipes

Some pumpkin chocolate chip muffin recipes are almost too good to wait for, like these from the famous Carriage Inn Bed & Breakfast.

Pumpkin Chocolate Chip Muffins presented by The Carriage Inn Bed & Breakfast

4 eggs

3 cups flour 2 cup sugar

1 cup canola oil

1/2 tsp. cinnamon

2 tsp baking soda

1/2 tsp salt

1 small can pumpkin, about 15 oz.

1 12-oz. package semi-sweet chocolate chips, mini-size preferred Preheat oven to 350 degrees. Beat eggs and sugar. Mix in rest of the ingredients. Spray muffin pans with non-stick cooking spray. Fill each section 3/4 full. Bake in pre heated oven approximately 20 minutes or until lightly browned. Makes about 24 medium muffins.

Pumpkin Chocolate Chip Muffins:

12 Regular or 48 miniature

muffins

Make one or two days ahead

for best flavor.

1/2 c (1 1/4 ounces) sliced,unblanched

Almonds

1 2/3 c All-purpose flour

1 c Granulated sugar

1 tb Pumpkin pie spice

1 ts baking soda

1/4 ts baking powder

1/4 ts salt

2 lg Eggs

1 c Plain pumpkin (half of a

1 lb Can)

1/2 c (1 stick) butter, melted

1 c (6 ounces) chocolate chips

Heat oven to 350 F. Put almonds on a baking sheet pie pan and bake about 5 minutes, just until lightly browned; watch carefully so almonds don't burn. (You can also toast them in a toaster oven.) Slide almonds off the baking sheet so they cool quickly.

Grease muffin cups, or use foil or paper baking cups.

Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl.

Break eggs into another bowl. Add pumpkin and butter, and whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.

Scoop batter evenly into muffin cups. Bake 20 to 25 minutes, or until puffed and springy to the touch in the center. Turn out onto a rack to cool. Wrap in a plastic bag and keep for 1 or 2 days. Reheat before serving.

Chocolate Pudding:

Reserve one gill of milk from a quart, and put the remainder on the fire in a double-boiler. Mix three tablespoonfuls of cornstarch with the cold milk.

Beat two eggs with half a cupful of powdered sugar and half a teaspoonful of salt. Add this to the cornstarch and milk, and stir into the boiling milk, beating well for a minute. Shave fine two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy; then beat into the hot pudding. Cook the pudding in all ten minutes, counting from the time the eggs and cornstarch are added. Serve cold with powdered sugar and cream.

This pudding can be poured while hot into little cups which have been rinsed in cold water. At serving time turn out on a flat dish, making a circle, and fill the center of the dish with whipped cream flavored with sugar and vanilla.

The eggs may be omitted, in which case use one more tablespoonful of cornstarch.