Categories: Breakfast, Dessert

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup cocoa powder, sifted
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup unsweetened applesauce
• 1 large egg
• 1/3 cup canola oil
• 1/3 cup 1% lowfat milk
• 1 cup California raisins
• 1/4 cup mini chocolate chips

Directions

1. Preheat the oven to 350°F. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside.

2. Whisk together the all-purpose flour, whole wheat flour, cocoa powder, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.

3. Combine the applesauce, egg, oil, and milk in a medium bowl and stir until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the raisins and chocolate chips. The batter will be thick and “fudgy.”

4. Spoon the batter into the prepared muffin cups (fill them generously). Bake about 15 minutes, or until a toothpick inserted in the center comes out clean.

5. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving.

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