1/2 cup margarine, softened
1 cup icing/confectioners sugar
2 lightly beaten eggs
1 tsp. vanilla extract
2 cups all purpose flour
1 tbsp. baking powder
3/4 cup fat-free milk
2 tbsp. cocoa powder
1/2 cup mini chocolate chips
cocoa powder/icing sugar for dusting or chocolate syrup for drizzling (if desired)
1. Preheat the oven to 350F. Grease each well of a 6 well mini bundt pan, or a large cup muffin pan.
Wilton mini bundt
Nordicware mini bundt
In a large bowl, beat the margarine and sugar with an electric mixer until thick and pale. Slowly add the eggs and vanilla, beating well. Mix the flour and baking powder in a medium bowl. Add to the margarine mixture in thirds, adding 1/4 cup of the milk with each interval. Divide the batter evenly into two bowls. Fold the cocoa powder and chocolate chips into one of the bowls using a large spoon or spatula until evenly dispersed. Spoon heaping tablespoon of plain batter into the bottom of each bundt or muffin well, then spoon the same amount of chocolate batter on top. Continue this process until each well is 3/4 full (there should be around 4 layers). Dip a knife into each well and swirl the mixture to create the marbled effect (do not stir). Bake for 35 minutes. Remove from oven and cool for 10 minutes. Remove each bundt from the pan and cool on a wire rack. Dust with cocoa powder or icing sugar OR drizzle with chocolate syrup, if desired.
Makes 6 mini bundts or large size muffins
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