Created in response to a reader's low fat diet, these are
as good as low fat gets.
If you can't find natural raspberry extract, use pure vanilla
extract or experiment with other flavors; you might even use
a spice instead. These freeze well, and they should be frozen
if you don't eat them within 24 hours of baking. Make sure
you don't overbake the muffins.
cups all-purpose flour
- 1 cup
- 1/3 cup
sifted or strained unsweetened Dutch process cocoa powder
- 3/4 tsp.
- 1/2 tsp.
- 1/8 tsp.
- 3/4 cup
plus 2 Tbsp. water
- 2 egg
whites, from eggs graded "large"
- 3 Tbsp.
tasteless vegetable oil
- 1 tsp.
natural raspberry extract
Adjust rack to center of oven; preheat oven to 400 degrees
F. Line 12 standard muffin cups (each 2-1/2" in diameter)
with paper liners; set muffin tin aside. Into large bowl,
sift flour, sugar, cocoa powder, baking powder, baking soda,
and salt. In small bowl, combine water, egg whites, oil, and
extract; with fork, beat until well-mixed.
All at once, add liquid ingredients to sifted dry ingredients.
Whisk only until batter is combined (batter will still have
some small lumps). For ease in handling, transfer batter to
medium pitcher. Divide batter evenly among lined muffin cups
(cups will be rather full). Place muffin tin in oven; IMMEDIATELY
reduce heat to 375 degrees F.
Bake 14 to 18 minutes, or just until toothpick inserted in
center of a muffin emerges with only a few moist crumbs clinging
to it. Do not overbake. Remove muffins from tin immediately.
Cool completely on cooling rack before eating or storing airtight.
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