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Add a photoAdapted from Cooking Light. Double Chocolate Muffins with a peanut butter swirl on top.
Ingredients
- 1 3/4 cup flour
- 1/2 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup warm water
- 1/4 cup canola oil
- 1 egg
- 1 Tbls red wine vinegar
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup peanut butter
Directions
- Preheat oven to 350 degrees. Prepare a 12 cup muffin tin with non-stock spray or liners.
- Combine flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Set aside. In a separate bowl mix together water, canola oil, egg, and vinegar. Stir in chocolate chips. Pour into flour mixture. Stir until just combined. Pour into muffins tin.
- Microwave peanut butter for 20 seconds to make it easy to swirl. Drop a teaspoonful into the center of each muffin. Using a knife or toothpick swirl into muffin. Bake for 12-14 minutes. Allow to cool in the pan for a few minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 12 servings | |
| Calories 203 | |
| Calories from Fat 85 | 42% |
| Total Fat 9.83g | 12% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.02g | |
| Cholesterol 16mg | 5% |
| Sodium 342mg | 14% |
| Potassium 99mg | 3% |
| Total Carbs 26.32g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 9.35g | 6% |
| Protein 4.34g | 7% |
