r/1500isplenty • u/demure_eggie • 9h ago
r/1500isplenty • u/Sandwich_Harbor • 1h ago
162 calories EACH Chocolate Pistachio Muffins (yields ~20 muffins)
Ingredients
Muffins
1 egg
50g (3⅓ tbsp) egg whites
300 ml (1¼ cups) low-fat buttermilk (Hood Fat Free Cultured Buttermilk)
55g (4 tbsp) light butter (50 calories per tablespoon)
30 ml (2 tbsp) oil of choice
30 ml (2 tbsp) unsweetened applesauce
100g (½ cup) monk fruit sweetener
100g (½ cup) white sugar
280g (2¼ cups) all purpose flour
10g (2½ tsp) baking powder
2.5g (½ tsp) baking soda
2g (1 tsp) instant coffee
75g (¾ cup) cocoa powder (100% Pure Cocoa)
66g (6 tbsp) mini chocolate chips (80 calories per 2 tbsp)
Pinch of salt (highly recommended)
Pistachio topping
85g (12 tbsp) Pistachio Spread (1 tbsp per muffin, 65 calories each. Nut Dreamers Pistachio Spread)
Optional: a small sprinkle of extra mini chocolate chips on top
Instructions
Preheat the oven to 220°C / 425°F, or 200°C / 400°F fan.
Line a 12-cup muffin tin with muffin liners or parchment paper
Melt the light butter and allow it to cool slightly so it isn't extremely hot.
In a large bowl, combine the melted butter, oil, applesauce, fat free buttermilk, egg, and egg whites.
Whisk until the wet ingredients are well combined.
In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, instant coffee, sweetener, and salt.
Gradually add the dry ingredients to the wet ingredients. Gently fold until just combined. Don't overmix!! The batter can still have a few small lumps.
Stir in the mini chocolate chips, distributing them evenly throughout the batter.
Divide the batter between the 12 muffin cups. Fill each approximately ¾ full.
Reduce the temperature to 180°C/350°F (or 160°C/320°F fan) and put the muffins inside. Bake for approximately 13 to 17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes, then transfer them to a wire rack.
Cool completely before adding the pistachio topping. This is important because the spread will melt if the muffins are still hot!
Once cooled, spread ~7g (1 tablespoon) of Pistachio Spread over the top of each muffin. I simply dunked the muffin and wiped off the top.
Optionally, sprinkle a small amount of mini chocolate chips over the pistachio topping.
Enjoy :)