Saturday, July 02, 2011

Chocolate Microwave Muffins

This recipe is almost the same as the Moist Microwave pumpkin Muffin  that I have already featured... one step beyond.... with the addition of cocoa powder.  

It is a perfect way to get a chocolate fix with only a few calories and little fat.  It just cries out for a creamy topping and fresh fruit.

Chocolate Microwave Muffins
Makes 2
  • 2 egg whites
  • 1/2 cup canned pure pumpkin
  • 2 Tbs spelt flour
  • 1/2 tsp baking powder
  • 4 packets Splenda
  • 2 Tbs cocoa powder 
  1. Spray 2 small microwave-safe bowls with non-stick spray.
  2. Mix ingredients well and divide into 2 bowls.
  3. Cook each one on HIGH for 3 minutes.
  4. Leave cool about 5 minutes in the dish, then turn out and leave another 5 minutes before serving.
  5. Top with fresh fruit and yogurt, or ice cream.
Per serving, without topping.
Weight Watchers P+ = 2.
Calories 85; Protein 6g; Carbohydrate 14g; Fat 1g; Fibre 5g.

You could use applesauce or mashed ripe banana in place of the pumpkin.
You may need to adjust the cooking time for your own microwave oven.

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