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7.9 ounces all-purpose flour (about 1 3/4 cups)
1/2 cup packed brown sugar
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup warm water $
1/4 cup canola oil
1 tablespoon red wine vinegar
1 teaspoon vanilla extract
1 large egg, lightly beaten $
1/2 cup semisweet chocolate minichips, divided
Cooking spray $
Hands On: 12 Minutes
Total: 27 Minutes
1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup minichips. Add oil mixture to flour mixture, stirring just until moist.
3. Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle remaining 1/4 cup minichips evenly over batter. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.
Maureen Callahan, Cooking Light
Calories: 191
Fat: 7.6g
Saturated fat: 1.9g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 1.5g
Protein: 3.1g
Carbohydrate: 29g
Fiber: 1.5g
Cholesterol: 15mg
Iron: 1.5mg
Sodium: 197mg
Calcium: 37mg
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 taman1304
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