Cappuccino Chips Muffins (Light)

2 days in a row of muffin blogging. Sorry about that! I haven't had a chance to do much outside photography in the last week, I have been baking a lot for different events (and lot more to do before Christmas!).

These muffins are healthy as they don't contain too much oil. I cut the sugar a bit so they would be even lighter!

I had these with some nice clementines and a nice hot cup of coffee for breakfast one morning!


Cappuccino Chips Muffins 12 small muffins
adapted from rose reisman

• 1 tablespoon instant coffee granules
• 2 tablespoons hot water
• 2/3 cup low-fat milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 1/2 teaspoons vanilla
• 3/4 cup granulated sugar (used a little less)
• 1 1/3 cups flour
• 1/4 cup semi-sweet chocolate chips
• 1 1/2 teaspoons baking powder

Directions:

Preheat the oven to 350°F

Spray a 12-cup muffin pan with vegetable spray.

Dissolve the instant coffee in hot water.

In a large bowl and using a whisk, combine dissolved coffee, milk, oil, egg, vanilla and sugar.

In another bowl, stir together flour, chocolate chips and baking powder.

With a wooden spoon, stir the mixture into the coffee mixture just until everything is combined.

Divide the mixture among the prepared muffin cups.

Bake for 15 to 18 minutes or until a tester inserted into the middle of a muffin comes out dry.