Kick start your day with a good breakfast


on November 1, 2014

It can be as sophisticated as Gabrielle Hamilton’s NYC restaurant and her new cookbook, both lauded by foodies everywhere.

54 East 1st Street, NYC

54 East 1st Street, NYC


Or it can be as humble as a Reduced-fat Cocoa Muffin.


Here’s the muffin recipe, but it’s up to you: sophisticated or simple. Why choose? There’s room in this life for both.

Reduced-fat Cocoa Muffins

Makes 6 muffins

nonstick cooking spray

1/2 cup pitted prunes

1/2 cup unbleached all-purpose flour

1/4 cup unsweetened Dutch-process cocoa powder

3/8 cup sugar

1/2 teaspoon plus 1/8 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 large egg

1/2 teaspoon pure vanilla extract

3/4 cup nonfat buttermilk or lowfat plain yogurt

1. Preheat the oven to 375 degrees. Coat a muffin pan with cooking spray

2. Place the prunes in a small saucepan and cover them with water. Bring the water to a boil, remove the pan from the heat, and let stand for 5 minutes. Transfer the prunes to a food processor and puree until smooth, scraping down the sides of the bowl once or twice as necessary. Transfer the prune puree to a small bowl and let it cool to room temperature.

3. Combine the flour , cocoa powder, sugar, baking powder, baking soda, and salt in a medium mixing bowl.

4. Whisk together the eggs, vanilla, buttermilk or yogurt, and prune puree in a large mixing bowl. With a wooden spoon, stir in the flour mixture until all the ingredients are moistened.

5. Fill each muffin cup about 2/3 full. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.

These will keep in an airtight container at room temperature for up to 3 days.

(adapted from Mom’s Big Book of Baking Copyright (c) by Lauren Chattman 2001)


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