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Recipe Summary

prep:
25 mins
bake:
15 mins
cool:
5 mins
total:
45 mins
Yield:
12 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350ºF. Grease twelve 2-1/2-inch muffin cups. In a medium bowl combine flours, baking powder, baking soda, and 1/2 teaspoon salt. Set aside.

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  • In large bowl combine vegetable oil spread and sugar blend. Beat with electric mixer on medium speed about 3 minutes or until fluffy. Add eggs, buttermilk, and the water, beating until well mixed. Add flour mixture, beating on low speed just until blended, being careful not to overmix. Divide batter between two bowls. Stir vanilla into one bowl of the batter. Stir melted chocolate into the other bowl of the batter.

  • Spoon vanilla batter into one side of each of the prepared muffin cups. Spoon chocolate batter into the other side of each muffin cup, filling the cups two-thirds full. If desired, sprinkle semisweet chocolate pieces over the vanilla batter and white baking pieces over the chocolate batter. Fill any empty cups with water to prevent warping while baking.

  • Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Nutrition Facts

214 calories; fat 9g; cholesterol 35mg; saturated fat 3g; carbohydrates 28g; mono fat 3g; poly fat 2g; trans fatty acid 0g; insoluble fiber 2g; sugars 12g; protein 4g; vitamin a 388.7IU; vitamin c 0mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.5mg; folate 24.2mcg; vitamin b12 0.9mcg; sodium 340mg; potassium 73mg; calcium 70.7mg; iron 1.3mg.
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Reviews

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