Weight Watchers Chocolate Raspberry Muffins
This is actually a couple slight alterations on the Basic Muffins recipe that's in the newest WW cookbook. I also used dark chocolate cocoa powder, cause I LOVE my chocolate ;). They turned out a little sticky, but good!
Weight Watchers Chocolate Raspberry Muffins
Makes 12 servings
POINTS value 2
1/4 cup unsweetened cocoa powder
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup fresh raspberries
1 cup fat free milk
1 large egg
1 teaspoon vanilla extract
4 teaspoons unsalted butter, melted
1. Preheat oven to 400 degrees F, spray a 12 cup muffin tin with nonstick spray.
2. In a large bowl, combine cocoa, flour, sugar, baking powder, salt and raspberries. In a small bowl, combine milk, egg, butter and vanilla. Pour over the flour mixture, stirring until just blended (do not overmmix).
3. Spoon batter into cups, filling each about two-thirds full. Bake until a toothpick inserted in a muffin comes out clean, 20-25 minutes. Cool in the pan on a rack 5 minutes, remove from the pan and serve hot.
Weight Watchers Chocolate Raspberry Muffins
Makes 12 servings
POINTS value 2
1/4 cup unsweetened cocoa powder
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup fresh raspberries
1 cup fat free milk
1 large egg
1 teaspoon vanilla extract
4 teaspoons unsalted butter, melted
1. Preheat oven to 400 degrees F, spray a 12 cup muffin tin with nonstick spray.
2. In a large bowl, combine cocoa, flour, sugar, baking powder, salt and raspberries. In a small bowl, combine milk, egg, butter and vanilla. Pour over the flour mixture, stirring until just blended (do not overmmix).
3. Spoon batter into cups, filling each about two-thirds full. Bake until a toothpick inserted in a muffin comes out clean, 20-25 minutes. Cool in the pan on a rack 5 minutes, remove from the pan and serve hot.