Deep Chocolate Vitamuffin Copycat Recipe

I did not even know what a Vitamuffin was until I saw a post about them on Facebook by one of my cousins. She was talking about how her little boy (2 or 3 years of age) insisted on eating one of her Vitamuffins.  This was a problem because they are very expensive.  I can tell you that they range from a low of $4.19 for a box of 4 Vitatops or Vitamuffins up to a high of $5.99 for the same box!  When I saw how expensive they are, I did some searching and found this recipe pretty much all over the internet.  I don't know how the "Vita" part of the Vitamuffins have been copied in this recipe but the fiber part is clearly added with the clear fiber supplement.  I found clear fiber supplement at a local pharmacy.  I read a few reviews of this recipe that said the muffins were fairly dry and not as dense as the real Vitamuffins.  To remedy this problem, I used fat free Greek Yogurt in place of the applesauce and added a tablespoon of safflower oil.  I also used regular sugar but reduced the amount to 3/4 of a cup rather than using Splenda or some other sugar substitute.  That is just my preference.  If you like Vitamuffins or Vitatops but they are too expensive for your budget, try these with my "tweaks."

Deep Chocolate Vitamuffin Copycat Recipe

1-3/4 cups whole wheat flour (I used white wheat flour)
3 egg whites (I used egg substitute)
3/4 cup unsweetened cocoa
1/3 cup semi-sweet chocolate chips
1/2 cup unsweetened applesauce
1-1/2 teaspoons vanilla extract
1/2 cup fat-free half & half
1-1/2 teaspoons apple cider vinegar
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1-1/2 cups hot water
1 cup sugar
2 tablespoons clear fiber supplement plus 2 teaspoons

Directions:

1.  Spray 24 cupcake pans with cooking spray and preheat oven to 350 degrees.

2.  Mix all dry ingredients together.

3.  Add all wet ingredients except the 1-1/2 cups hot water.

4.  Mix together both wet and dry ingredients while slowly stirring in hot water.

5.  Do not overmix.

6.  Evenly scoop batter into cupcake pans.

7.  Sprinkle each cupcake with chocolate chips.

8.  Bake at 350 degrees for about 10-12 minutes or until toothpick comes out clean.

9.  Let cool for 10 minutes.

French Red Potato Salad

I made this recipe for 4th of July so I made it into "American Red White & Blue Potato Salad".  I used baby red, white and blue potatoes.  If you can't find the blue potatoes, use the purple ones.  They will do just fine.  The main thing is to cook the potatoes just right.  Be careful not to over cook or under cook them.  This recipe was created by Catherine Kitcho for her "Use It Up Cookbook: Creative Recipes for the Frugal Cook."  She is a caterer turned author. This is one of her favorite recipes from her catering business.  She did not like the idea of serving salads with mayonnaise base for events that were held outdoors in hot weather.  Catherine Kitcho says that this potato salad actually tastes better when it's warm and I agree. 

French Red Potato Salad
by Catherine Kitcho

2 pounds red potatoes
8 green onions, sliced thin (scallions)
2 tablespoons Italian parsley, minced
2 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon cracked pepper
3 tablespoons rice vinegar
1/4 cup white wine
2 teaspoons minced garlic
1/2 cup olive oil

Cut the potatoes into quarters, and steam for 15 minutes or until cooked through but not mushy.

Drain in a colander and rinse in cold water.  When cool enough to handle, cut the potatoes into cubes and transfer to a large mixing bowl.

Add the onions, parsley, dill weed, salt and pepper, and stir to distribute.

In a small bowl, whisk together the vinegar, wine, garlic, and olive oil.  Pour over the potatoes and stir thoroughly.

Serve immediately or chill and serve later.

Enjoy!

The Creative Cook