Hi everyone... so I've decided to start a personal blog. Yup, you're about to find out how wacky, fun, and sometimes mundane Joy Bauer's life actually is. Here goes.
Woke up to almost two feet of snow in Westchester, New York this morning and it was totally gorgeous! Looks like a beautiful Norman Rockwell painting. So, my younger daughter, Ayden Jane, has been itching to bake. Full disclosure; at 9 years-old, she's actually a pretty darn good cake decorator and is addicted to watching Ace Of Cakes and Cake Boss (I know, YIKES -- the nutritionist mom and her cake-decorating daughter). Well, we compromised and made Healthy Double Chocolate Muffins. I let her take a few liberties by adding Reeses Pieces to her side of the muffin tin. Later this evening she'll be hosting a "late night hang out" with her two best buddies, Julia and Emma.... and she'll be serving her masterpiece muffins for dessert. Here's Ayden and her finished product (Bravo, Ayden!) ... I'm posting my "Skinny Double Chocolate Muffins" recipe sans Reeses Pieces, for all of you healthy chocoholics. Enjoy!
SKINNY Double Chocolate Muffins By Joy Bauer
1½ cups whole wheat flour (may use 3/4 ww flour and 3/4 all purpose flour)
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
6 tablespoons unsweetened cocoa powder
½ cup plus 1 tablespoon real maple syrup
½ cup unsweetened applesauce
¾ cup skim milk
1 tablespoon strong coffee (optional)
1 teaspoon vanilla
3 large egg whites
¾ cup fat free vanilla yogurt
½ cup semisweet chocolate chips
Heat oven to 325°F degrees. Prepare muffin pan with muffin liners and spray with nonstick spray. Combine dry ingredients in a large mixing bowl. In a separate bowl, combine wet ingredients: maple syrup, apple sauce, milk, coffee, vanilla, egg whites, and yogurt. Add wet ingredients to dry ingredients and stir well to combine. Stir in chocolate chips. Fill muffin cups evenly with batter. Bake at 325 °F for 20 to 25 minutes, or until an inserted toothpick comes out clean. Muffins can be frozen in an air-tight container, sealed freezer bag, or individually wrapped for up to 2 months. For best results, freeze muffins immediately after baking and cooling to room temperature.
Makes 12 muffins (150 calories each)
1½ cups whole wheat flour (may use 3/4 ww flour and 3/4 all purpose flour)
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
6 tablespoons unsweetened cocoa powder
½ cup plus 1 tablespoon real maple syrup
½ cup unsweetened applesauce
¾ cup skim milk
1 tablespoon strong coffee (optional)
1 teaspoon vanilla
3 large egg whites
¾ cup fat free vanilla yogurt
½ cup semisweet chocolate chips
Heat oven to 325°F degrees. Prepare muffin pan with muffin liners and spray with nonstick spray. Combine dry ingredients in a large mixing bowl. In a separate bowl, combine wet ingredients: maple syrup, apple sauce, milk, coffee, vanilla, egg whites, and yogurt. Add wet ingredients to dry ingredients and stir well to combine. Stir in chocolate chips. Fill muffin cups evenly with batter. Bake at 325 °F for 20 to 25 minutes, or until an inserted toothpick comes out clean. Muffins can be frozen in an air-tight container, sealed freezer bag, or individually wrapped for up to 2 months. For best results, freeze muffins immediately after baking and cooling to room temperature.
Makes 12 muffins (150 calories each)
Your segments on the Today Show are very inspiring. I'm 47.5 pounds into what will hopefully be a 125 pound weight loss, so I'll look forward to more recipes from you here, too!
ReplyDeleteI'm actually trying to gain weight, but I'm trying to do it in a healthy way. I love watching your Today Show segments because you actually know what you're talking about and give great advice. I also have CIG to Total Nutrition and Food Cures. Both have been really useful in developing a healthy/balanced, but higher-in-calories meal plan. You are such an inspiration and motivate us all to strive for good health (and to have fun doing it too)!
ReplyDelete