Another from More Muffins by Barbara Albright & Leslie Weiner. The description for these said they had a "rich deep chocolate flavor", and I just couldn't resist that!! They came out pretty good. I think next time I'm going to try a bit of finely chopped dried fruit such as dried cherries, cranberries, or even apricots. There's really not much that doesn't go well with chocolate!
1 3/4 cups all-purpose flour 2/3 cup granulated sugar 1/2 cup unsweetened nonalkalized cocoa powder (I don't know what nonalkalized cocoa is, but I used Hershey's) 2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 1/4 c fat-free buttermilk, at room temperature (I used soy milk with 1 T + 3/4 tsp apple cider vinegar) 1/4 c canola oil (I used unsweetened applesauce) 2 large eggs whites (at room temperature), lightly beaten 1 1/2 tsp vanilla 1 T. confectioners' sugar (I only used 1/2 T.)
1. Preheat oven 375 F. Lightly coat twelve 2 5/8" x 1 1/8" (about 3 oz.) muffin cups with nonstick cooking spray.
2. In a large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, and salt. In another bowl, stir together buttermilk, oil, egg whites, & vanilla until blended. Make a well in center of dry ingredients; add milk mixture & stir just to combine.
3. Spoon batter into prepared muffin cups. Bake for 15-20 min., or until a toothpick inserted in center of one muffin comes out clean.
4. Remove muffin pan to wire rack. Cool for 5 min before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature.