Thursday, July 22, 2010

Chocolate Muffins

These are adapted from a Weight Watchers Recipe. I think they are pretty tasty. I added a small glob of almond butter to the middle of each one to add an element of surprise (and protein) to breakfast!

1 3/4 cup flour
1/4 cup Splenda
2 tsp. baking powder
1/4 cup unsweetened cocoa powder
1/2 tsp. salt
1/4 cup flaxseed
2 TBSP chia seeds
1 TBSP cinnamon
1 tsp. vanilla
1 cup milk
1 egg
1/2 cup sweet potato puree

Preheat oven to 400 degrees. Spray a 12 cup muffin tin. Combine dry ingredients. Add wet. Stir together until combined. Spoon the batter into muffin tin. Bake about 20-25 minutes. Cool in pan on rack for 5 minutes; remove from pan.

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