| ⅔ cup 1 tbsp | Wheat flour, white, cake flour, enriched | |
| ¾ cup | Wheat flour, whole-grain | |
| ½ tsp | Baking Soda, leavening agent | |
| 1½ tsp | Baking Powder, leavening agent, low-sodium | |
| ⅓ cup ¾ tsp | Cocoa powder, unsweetened | |
| 3.53 oz | Chocolate, dark, 45% - 59% cacao solids | |
| 1 (ea. 1.76 oz) | Egg, large | |
| ¼ cup 5½ tsp | Cane sugar, brown | |
| ⅓ cup ¼ tsp | Oil, Sunflower, high oleic (70% and over) | |
| 1 pinch | Salt, Kosher salt, table salt | |
| 1 cup 1 tbsp | Buttermilk, lowfat, 1% fat | |
| ¼ tsp | Butter Vanilla Aroma | |
| 27.97 oz | altogether (view nutrition facts) |
Preparation
- Serving size:2.33 oz (calculated)Notes: 1 muffin
- Temperature: 320 °F (circulating air)
- In a large bowl, mix together the flour, baking soda and powder, cocoa powder and chopped chocolate.
- In a separate bowl, whisk together the egg, sugar, oil, aroma, salt and buttermilk.
- Add the dry ingredients to the wet ingredients and stir until well combined.
- Line a muffin tin with muffin liners and add the batter, about 1/4 cup each. The liners should be about 3/4 full.
- Bake until done, about 25 minutes.
- Enjoy!
- Calorie count202 kcal
- % of calories by macros
Fat 43.6 % 88 kcal 9.9 g Net Carbs 46.5 % 94 kcal 24 g Dietary Fiber 2.5 % 5 kcal 2.5 g Protein 7.4 % 15 kcal 3.8 g - Approx. WW SmartPoints™7.7
- Cholesterol 17 mg
- Sodium 114.6 mg
- Fat 9.9 g
- Saturated Fat 2.6 g
- Trans Fat 0 g
- Carbohydrates 26.3 g
- Dietary Fiber 2.5 g
- Total Sugars 11.7 g
- Added Sugar 6.5 g
- Sugar alcohols 0 g
- Protein 3.8 g
- Calcium 69.4 mg
- Iron 2 mg
- Magnesium 40.2 mg
- Potassium 227.2 mg
- Zinc 0.7 mg
- Vitamin A (Retinol Equivalents) 9.8 mcg
- Vitamin B12 0.1 mcg
- Vitamin C 0.3 mg
- Folate 30.5 mcg
- Folic Acid 11.5 mcg