Cocoa Muffins

After a hectic couple of weeks, a lazy Sunday morning cried out for some baking.  I decided that something chocolaty was required, but I wanted to keep it healthy.  I perused the pantry to see what ingredients I had on hand, and these mildly sweet, subtly flavored cocoa muffins were the result.

To be competely candid, I didn't think these muffins tasted that good.  I found them to be just so-so.  I have a pretty strong sweet tooth, so my reaction was probably due to their lack of sweetness.  I was sure that Mike wouldn't like 'em too much either.  However, he took a bite and proclaimed them "delicious!".  He really, really liked 'em.  He even proceeded to eat most of the batch.  Tastebuds are nutty things!

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 3/4 cup sugar
• 1/4 cup unsweetened cocoa
• 1/2 teaspoon instant coffee granules
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2/3 cup of fat-free Miracle Whip
• 2/3 cup of non-fat milk
• 1 1/2 teaspoons of vanilla
• Brown sugar for sprinkling on muffin tops

Directions

• Preheat oven to 400 degrees.
• Spritz a 12-cup muffin tin with non-stick buttery spray.
• In a large mixing bowl, blend all dry ingredients with a fork.
• In a separate bowl, whisk together Miracle Whip, milk and vanilla, until well blended.
• Add milk mixture to dry ingredients and stir just until mixed.
• Fill muffin cups with batter to about 2/3 full.
• Sprinkle with brown sugar.
• Bake muffins for about 15 to 20 minutes.

This recipe was adapated from "How to Make Low Fat Cocoa Muffins" at http://www.ehow.com/how_2307238_make-low-fat-cocoa-muffins.html.