Recipe Rehab: Chocolate Muffins

Sometimes there is a fine line between what counts as breakfast food and what is actually a dessert. Muffins and cupcakes are very similar, especially when chocolate is thrown into the mix. And you may not be able to tell the difference simply by looking at them. The main difference is in the preparation; cupcakes tend to contain more sugar and are blended well. Muffins, on the other hand, are actually quick breads, mixed just enough to combine the ingredients, and cooked at a higher temperature for a shorter time.

Billie writes in with the request for a healthier chocolate muffin recipe. She struggles to get her son to eat anything in the morning before going to school, but he will eat chocolate muffins. She is concerned, however, that the store-bought versions tend to fall more on the side of chocolate cupcakes with their high sugar content. She has tried to use whole wheat flour in her home recipe, but this has resulted in what she termed "chocolate pucks." She would like something that is moist and delicious, but healthy enough to serve her son for breakfast.

In order to avoid the "chocolate puck" catastrophe, I will only substitute half of the flour with whole wheat. Too much fiber in a recipe like this will actually break down the elasticity of the mixture and prevent it from rising appropriately. I will sneak in some shredded zucchini for added nutrition, and also to add moisture as I reduce the amount of added fat. Instead of using butter, I will use canola oil and fat-free buttermilk instead of whole milk.

These muffins are light and moist and make a great substitute for chocolate cupcakes, too!

Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup unsweetened baking cocoa
1/2 teaspoon cinnamon
1/4 cup canola oil
3/4 cup brown sugar or 1/3 cup Splenda
2 eggs, lightly beaten
1 cup shredded zucchini
1 cup non-fat buttermilk
1 teaspoon vanilla extract

Instructions:
1. In a medium bowl combine the flour, baking soda, baking powder, salt, cocoa and cinnamon.
2. In another bowl whisk together the remaining ingredients until smooth.
3. Pour the liquid mixture into the dry ingredients and stir until just moistened.
4. Coat muffin tins with non-stick cooking spray or use cupcake wrappers. Fill each 3/4 full with batter.
5. Bake at 400 degrees F for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

Makes: 12 muffins

Nutrition Content (per muffin): 198 calories, 7 g fat, 1 g saturated fat, 33 g carbohydrates, 14 g sugars, 3 g fiber, 5 g protein, 409 mg sodium

Note: Using Splenda instead of sugar will reduce the calories to 148, carbohydrates to 20 g and sugars to 3 g.

Not a fan of chocolate muffins? Try my Blueberry Bran Muffins.

Readers, I would love to hear from you! Please send me your favorite fattening recipes that need a RECIPE REHAB! Everything from your mom's meatloaf to your kid's favorite dessert -- let me lighten it up.

Celebrity dietitian and motivational life coach, Tanya Zuckerbrot, author of www.ffactordiet.com and founder of www.skinnyandthecity.com and www.theskinnyondietitians.com has helped thousands of people lose weight and keep it off with her program. Her philosophy? Tanya believes you should never sacrifice taste, even when you're eating healthy foods. Have a recipe in need of rehab? Send us your recipe!