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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
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
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):
186 calories (with walnuts):
*Substitute 1 2/3C unbleached or whole wheat pastry flour.
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