Dark Chocolate Mini Muffins

• 1 14 cups all-purpose flour
• 34 cup whole wheat flour
• 14 cup granulated sugar
• 14 cup brown sugar
• 3 tablespoons unsweetened cocoa powder
• 1 12 teaspoons baking soda
• 14 teaspoon salt
• 34 cup nonfat milk
• 34 cup unsweetened applesauce
• 1 tablespoon canola oil
• 1 tablespoon molasses
• 2 teaspoons balsamic vinegar
• 1 teaspoon vanilla
• 13 cup miniature semisweet chocolate chips

1. Preheat oven to 350 degrees.
2. Coat 18 muffin cups with nonstick cooking spray; set aside.
3. In a bowl combine flours, sugars, cocoa powder, soda, and 1/4 teaspoons salt.
4. Make a well in center of flour mixture; set aside.
5. In another bowl combine milk, applesauce, oil, molasses, vinegar, and vanilla.
6. Add to the flour mixture.
7. Stir just until moistened (batter should be lumpy).
8. Stir in half the chocolate pieces.
9. Spoon batter into prepared muffin cups, filling each cup a little over half full.
10. Sprinkle with remaining chocolate pieces.
11. Bake for 15 minutes or until a wooden pick inserted near center comes out clean.
12. Cool in pan on rack for 5 minutes.
13. Remove from muffin cups; serve warm.
14. Or cool completely; wrap tightly and freeze up to 3 months.
15. Reheat to serve.

flour, whole wheat flour, sugar, brown sugar, cocoa, baking soda, salt, nonfat milk, unsweetened applesauce, canola oil, molasses, balsamic vinegar, vanilla, chocolate chips

Taken from www.food.com/recipe/dark-chocolate-mini-muffins-152234 (may not work)