Chocolate Fruit Muffins
- 1 of 4 Coat a 12-cup muffin pan with nonstick cooking spray. Heat oven to 350 degrees F.
- 2 of 4 In bowl, whisk together flour, 3/4 cup of the sugar, cocoa powder, baking soda and salt. Make a well in center of mixture.
- 3 of 4 Whisk sour cream, milk, oil, eggs and vanilla in measuring cup; add to flour mixture. Whisk until smooth. Stir in dried fruit and 1/2 cup of the mini chips. Divide evenly among prepared muffin pan cups. Sprinkle each muffin with 1/2 teaspoon sugar and 1/2 teaspoon mini chips.
- 4 of 4 Bake at 350 degrees F for 20 minutes or until toothpick inserted in centers comes out with moist crumbs. Cool on wire rack.
Servings Per Recipe: 12
Per Serving: 41 mg chol., 4 g sat. fat, 46 g carb., 13 g Fat, total, 307 kcal cal., 5 g pro., 230 mg sodium, 3 g fiber