Brownie Muffins

I am a lover of chocolate.  Unsweetened, bittersweet,cocoa, semi-sweet, milk chocolate. Almost any form of chocolate can be combined with butter, sugar, eggs and flour to make a delectable treat.  Cakes, cookies, pies, and brownies have all been greeted with great anticipation as they emerge from my oven.  I was one happy woman when the research began to come out that dark chocolate protects against heart disease and lowers blood pressure. Yes!  (Picture the fist pump) Isn’t it good to know that a chocolate a day keeps the doctor away?

I enjoy chocolate in just about any form with one notable exception:   boxed cake or brownie mixes.  Quicker?  Easier?  Cheaper?  It doesn’t matter.  I can taste the preservatives and prefer not to waste my calories on desserts that originate from a box.

However, I have recently had a change of mind.  I came across a low-calorie, low-fat brownie muffin that starts with a brownie mix.  Now, let me be clear.  If I am baking for a special event, I would not use this recipe.  Special events call for recipes that have large amounts of butter, sugar, eggs and real chocolate.  These brownies are for those days when I am home alone and trying to eat healthy.  Low-fat and about 180 calories, these are a perfect snack to scratch the chocolate itch.

You can find versions of this recipe all over the web; I have altered it slightly to suit my tastes. These freeze well in a Ziploc bag.  I take them out as needed, heat for 30 seconds in the microwave, and top with a healthy squirt of Reddi-Wip.  I hope this satisfies a chocolate craving and keeps you eating healthy.

Brownie Muffins                                      

1- pkg of your favorite brownie mix
1- 15 ounce can of squash  (I use the One Pie brand)

Mix these two ingredients together in medium mixing bowl. That’s it.  Just these two ingredients.

Spoon into 12 muffin cups that have been sprayed with non-stick spray.
Bake at 350º for 25 to 30 minutes.  Cool.
Serve with aerosol whipped cream.


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