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Healthy Chocolate Morning Muffins
May 21, 2016

This is a good base recipe, though I did need to make some changes to make it work: I cut the brown sugar in half, as well as the chocolate chips. I also needed to use mini chocolate chips, because the full-sized chips sank to the bottom and made quite a mess when eating. The batter as written is extremely thin, so I upped the WW flour to 1-1/4 cups. It may benefit from even a bit more dry ingredient, so 1/4 cup of ground flax seed would be a nice idea. With this increased dry amount, the muffins were still very moist. I used cow's milk, which worked nicely.

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