INGREDIENTS
SERVINGS 6
• 1 3⁄4cups whole wheat pastry flour
• 1cup unsweetened cocoa
• 3⁄4cup Splenda granular
• 1⁄2cup brewed coffee, hot strong
• 2teaspoons baking soda
• 1⁄2teaspoon salt
• 1cup low-fat buttermilk, shaken
• 1cup unsweetened applesauce
• 1egg
• 2egg whites
• 1teaspoon vanilla
• 1⁄3cup canola oil
DIRECTIONS
1. Coat a 12 cup muffin pan with cooking spray.
2. In a mixing bowl, add the flour, cocoa powder, hot strong brewed coffee,splenda (or stevia), baking soda, and salt; stir to combine.
3. In another bowl, add the buttermilk, applesauce, eggs, oil and vanilla; whisk until blended.
4. Add the liquid ingredients to the dry ingredients. Mix just until well combined, do not overmix.
5. Pour batter evenly into muffin cups.
6. Bake at 375 degrees for 20-25 minutes or until pick comes out clean.