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Sour Cream and Chocolate Chip Muffins
Source: dLife

Chocolate chip and sour cream muffins sweetened with Splenda.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 189.1
Total Carbs 27.2 g
Dietary Fiber 1.2 g
Sugars 5.3 g
Total Fat 9.1 g
Saturated Fat 1.7 g
Unsaturated Fat 1.3 g
Potassium 111.8 mg
Protein 4.7 g
Sodium 93.9 mg
Dietary Exchanges
1 1/2 Fat , 1 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  white all purpose flour
0.3333 cup  Cocoa Powder, unsweetened, Dutch processed
1 1/2 tsp  low sodium baking powder
0 1/2 tsp  baking soda
0.3333 cup  Baking Chips, semi-sweet, mini
2 tbsp  brown sugar
2 each  egg whites
3 tbsp  canola oil
0 1/2 cup  unsweetened applesauce
0.6667 cup  fat free milk
0 1/4 cup  Sour Cream, nonfat
8 oz  SPLENDA®
1 tsp  vanilla extract
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, mix together flour, cocoa powder, baking powder, baking soda, brown sugar, and chocolate chips.
  3. Beat eggs in a medium bowl and mix in oil, applesauce, milk, sour cream, sweetener, and vanilla.
  4. Mix the two mixtures together until moist; do not overmix.
  5. Fill 10 muffin tins 2/3 of the way and bake for 15 to 18 minutes (or until cooked throughout).

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