Chocolate-Graham Muffins

From EatingWell: May/June 1997, The Essential EatingWell Cookbook (2004) — Subscribe Now!

Graham cracker crumbs lend a hearty texture to a chocolate treat so it maintains the characteristics of a muffin, rather than an oversized cupcake, perfect to pack in a lunchbox.

1 dozen muffins

Active Time: 40 minutes

Total Time: 1 hour

Nutrition Profile

Ingredients

1 cup chocolate graham cracker crumbs, (see Note)
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/3 cup unsweetened cocoa powder, preferably Dutch-process, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 cup buttermilk
3 tablespoons canola oil
1 teaspoon instant coffee powder
1 teaspoon vanilla extract
1/4 cup semisweet chocolate chips, preferably mini chips

Preparation

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Pulse graham crackers into crumbs in a food processor or place in a large plastic bag and crush with a rolling pin. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl. Stir in graham cracker crumbs.
Whisk eggs, brown sugar and granulated sugar in a medium bowl until smooth. Add buttermilk, oil, coffee and vanilla and whisk until blended. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Gently fold in chocolate chips. Spoon the batter into the prepared muffin cups.
Bake the muffins until the tops spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.

Tips & Notes

Note: To avoid trans-fatty acids, look for brands of graham crackers that do not contain partially hydrogenated vegetable oil, such as Mi-Del chocolate snaps or Barbara's Chocolate Go-Go Grahams.

Nutrition

Per muffin: 215 calories; 7 g fat (1 g sat, 3 g mono); 36 mg cholesterol; 36 g carbohydrates; 5 g protein; 2 g fiber; 224 mg sodium; 103 mg potassium.

2 Carbohydrate Serving

Exchanges: 2 1/2 other carbohydrate, 1 1/2 fat