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Cocoa Muffins

I'm particularly proud of these, since I developed the recipe back when I was allergic to chocolate, and had to depend entirely on my well-trained tasters to evaluate each batch.  Now that I'm eating chocolate again, I love them.  Chocolate, tasty, and darn-near guilt free at that.

Pan 12-muffin tins, well greased or lined with muffin cups
Oven 375 degrees F       Time 20 minutes

  250g soft wheat
1 1/2 t soda
1/2 t salt
1/2 C cocoa
1/2 C sugar

2/3 C buttermilk
2 eggs
1 C plain applesauce
2 t vanilla

1/2 C chopped toasted walnuts or other nuts of your choice   

Whisk together dry ingredients.  

In a separate bowl, whisk together the wet ingredients.  

Mix together gently (don't overmix).  Stir in the walnuts, if using.

Spoon the batter into the prepared muffin tin and bake until the tops spring back when pressed lightly.

Makes 1 dozen muffins @  159 calories (without walnuts):
         20% fat        77% carbos            8% protein
186 calories (with walnuts):
         30% fat        67% carbos            8% protein

*Substitute 1 2/3C unbleached or whole wheat pastry flour.

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