Chocolate Chip Muffins

These muffins are lower in fat and calories than most, but are just as tasty. Makes 12 (muffins) servings

• Cooking oil spray
• 1 cup unbleached all-purpose flour
• 1 cup whole wheat flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly grated nutmeg
• 3/4 cup low-fat buttermilk
• 3/4 cup unsweetened applesauce
• 2/3 cup packed dark brown sugar
• 1 large egg (or 2 egg whites)
• 1-1/2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1/4 cup semi-sweet mini-chocolate chips

Directions Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray a nonstick muffin pan with oil. In a medium bowl, whisk the flours, baking powder, baking soda, cinnamon, and nutmeg until well combined. Set aside. In another medium bowl, using a handheld electric mixer set at high speed, beat the buttermilk, applesauce, brown sugar, egg, oil, and vanilla until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened (there should be a few traces of flour remaining). Gently fold in the chocolate until the flour is incorporated. Do not over mix. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not over bake. Cool in the pan on a wire cake rack for 5 minutes before removing from the cups. Serve warm or cool completely on the rack.