My kids love muffins. It doesn't really matter what they are made of, I think it's the portable size and makes them think of cupcakes.
If you thought my veggie muffins weren't dessert-y enough, have no fear. Take 2 of the sneaky baking genius! (cue evil laughter). I'd like to present: Irresistible Double Chocolate Muffins Recipe - Allrecipes.com
Here is the recipe with the modifications I made & notes
I doubled the original.
2 cups white flour
1.5 cups ground flax seed
1 cup quick oats
2 tsp baking soda
3 tsp baking powder
1 cup cocoa powder
chocolate chips (don't skimp, it makes sweetness & chocolaty-ness)
2 cups orange juice (to keep it dairy free, didn't really taste)
1 can (1.5 cups) pumpkin puree
2 cups brown sugar
2 eggs
2 tsps vanilla extract.
We did the dump and stir, I can see how it would have been easier to follow the directions and mix the dry and wet separately and then combine, but I was cooking with little helpers, and couldn't be bothered to use more than one bowl. :)
Fill the cupcake pans, liners, at least 3/4 full as they don't rise so much, but will get a nice little dome on top.
Bake 350 degrees F for 25mins.
Made 42 muffins. (small-medium sized)
They will definitely be made again!! Now I'll be serving these to guests tonight and will not mention their healthy alter egos.
UPDATE: These should have been refrigerated or frozen right away as I found the remaining half dozen with spots of mold this afternoon. They've been wrapped in foil for 4 days. Next time I'll plan ahead better.
My kids love muffins. It doesn't really matter what they are made of, I think it's the portable size and makes them think of cupcakes.
If you thought my veggie muffins weren't dessert-y enough, have no fear. Take 2 of the sneaky baking genius! (cue evil laughter). I'd like to present: Irresistible Double Chocolate Muffins Recipe - Allrecipes.com
Here is the recipe with the modifications I made & notes
I doubled the original.
2 cups white flour
1.5 cups ground flax seed
1 cup quick oats
2 tsp baking soda
3 tsp baking powder
1 cup cocoa powder
chocolate chips (don't skimp, it makes sweetness & chocolaty-ness)
2 cups orange juice (to keep it dairy free, didn't really taste)
1 can (1.5 cups) pumpkin puree
2 cups brown sugar
2 eggs
2 tsps vanilla extract.
We did the dump and stir, I can see how it would have been easier to follow the directions and mix the dry and wet separately and then combine, but I was cooking with little helpers, and couldn't be bothered to use more than one bowl. :)
Fill the cupcake pans, liners, at least 3/4 full as they don't rise so much, but will get a nice little dome on top.
Bake 350 degrees F for 25mins.
Made 42 muffins. (small-medium sized)
They will definitely be made again!! Now I'll be serving these to guests tonight and will not mention their healthy alter egos.
UPDATE: These should have been refrigerated or frozen right away as I found the remaining half dozen with spots of mold this afternoon. They've been wrapped in foil for 4 days. Next time I'll plan ahead better.
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