Ingredients
1/4 C sugar
1/4 C Splenda
3 T light butter
1 tsp vanilla
2 lge eggs
1 1/4 C flour
1/3 C cocoa
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 C + 2 T skim milk
3 T miniature chocolate chips
Preheat oven to 350 F. Combine sugar, Splenda, butter and vanilla in a mixer and blend until creamy. scrape sides of the bowl often.
Add eggs one at a time, continue to scrape down the sides of the bowl and mixing attachments.
In a separate bowl, sift flour, baking powder, baking soda and salt until mixed well. Add some of the flour mixture to wet mixture and blend adding a bit of milk at a time to keep the batter smooth. Repeat until all flour mixture and milk are incorporated.
Do not overmix! Fold in the chocolate morsels by hand.
Spray muffin tins with cooking spray. Divide batter evenly among 9 muffin cups.
Bake at 350 F. for 15-17 minutes. Allow to cool in pan on wire rack for 10 minutes before removing from muffin tin.
Serve warm or dust with confectioner's sugar when cooled.
Per Serving: 148 Calories ; 5g Fat ; 2g Dietary Fiber;
