Lorraine Pascale's Double Chocolate Chip “Cupcake” Muffins
- 1 1/2 cups whole wheat flour
- 3/4 cup all-purpose flour
- 2 ounces (1/4 cup) semisweet chocolate chips
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 2 egg whites
- 3/4 cup low-fat milk
- 1/2 cup low-fat plain yogurt
- 1/4 cup maple syrup
- 1/4 cup sunflower oil
Preheat oven to 400°F with the middle rack at the ready. Line a muffin pan with 12 paper liners.
Place the flours, chocolate chips, cocoa powder, baking powder and baking soda in a large bowl and make a well in the center. Beat the egg and egg whites briefly in another large bowl then beat in the milk, yogurt, maple syrup and oil until smooth and well-combined. Mix the wet mixture into the dry ingredients with as few stirs as possible to get a wet, sloppy mixture.
Remove from the oven and once cool enough to handle, transfer them onto a wire rack to cool completely (although these are most delicious eaten warm).