Thursday, November 29, 2007


We're getting ready to visit friends in Myrtle Beach, South Carolina. I had some coffee yogurt to use up, and thought cappuccino muffins would be a great way to use it up. I decided to play with the recipe a bit to reduce the sugar and fat in these muffins and make them a little more healthful. ("Healthful" dessert is an oxymoron,, no?) These came out really, really good. So good, I might just stick to this recipe next time I make them. Cappuccino anything is tops on my list -- the flavors of chocolate, cinnamon and coffee are my favorite. Here's the recipe -- if you try it, please let me know how you liked it.
Reduced Fat, Reduced Sugar Cappuccino Muffins

INGREDIENTS: 1/4 cup unsalted butter (1/2 stick)
1-1/2 cups all-purpose flour + 1-1/2 cups whole-wheat flour
3/4 cup sugar + 1 Tbsp. Stevia Plus (or 1/4 cup Splenda, if you prefer)
3-3/4 tsp. baking powder
1-1/2 tsp. cinnamon
1/4 tsp. sea salt
1 cup chocolate chips, divided use
6 oz. non-fat coffee yogurt + 6 oz. reduced fat sour cream or milk
3 Tbsp. coffee powder
2 Tbsp. coffee brandy
1-1/2 tsp. pure vanilla extract
1 large egg
1/2 cup unsweetened applesauce
Topping: 1 tsp. cinnamon, 2 Tbsp. sugar
DIRECTIONS: Have all ingredients at room temperature before starting. Preheat oven to 500 degrees F. Prepare muffin tins by spraying lightly with flour-added non-stick cooking spray. (For coated pans, just spray lightly with non-stick cooking spray.) Melt the butter in microwave, covered, in a microwaveable medium mixing bowl. Set aside to cool slightly.
In a large mixing bowl, whisk together the flour, sugar & sugar substitute, baking powder, cinnamon and salt. (Aerate the flour with a whisk, spoon it lightly into measuring cup, then level off with spatula or knife.) Add half the chocolate chips and whisk again.
Add the wet ingredients and coffee powder to the melted butter and whisk till well combined.
Make a well in the dry ingredients and add the liquids all at once. Whisk lightly just till barely combined. Batter can be rough and lumpy. Spoon about 1/4 cup batter into each muffin well. Top with remaining chocolate chips, then sprinkle with the cinnamon sugar mixture. Place the muffins in the oven and immediately reduce the heat to 375 degrees F. Bake for 14-17 minutes, or till muffins test done when toothpick is inserted in center.
Notes: I used King Arthur whole-wheat flour, Samosa brand coffee brandy & Ghiradelli
milk chocolate chips mixed with Hershey's Special Dark chocolate chips.
Stevia Plus is available online and in health food stores.


ilovemuffons said...

these muffins tasted so nice i used them with my birthday alltho i dont think i used as much milk as i should have but anyway the bottem line was is that they where perfect.

Anonymous said...

These are my Favorite muffins in the whole world!! My mother-in-law is coming to visit us today and I made them this morning- so good! You wouldn't know that they were low fat and low sugar. I made 2 batches, in hers I used carob chips because she can't have chocolate. I used Stonyfield Mocha Latte Yogurt, and used almost all Organic ingreadients for everything else. I used Kahlua instead oof Brand- because I didn't have any. Anyway, thank you for the recipe! ~Lara

Anonymous said...

Very good idea

Anonymous said...

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