Wednesday, November 28, 2012

Healthier Double Chocolate Muffins

I altered another recipe of mine, the Dark Chocolate Applesauce Cake, to make whole wheat pumpkin double chocolate muffins. They are almost sinfully delicious.


2 1/2 cups white whole wheat or all purpose flour
1 1/4 cup unsweetened cocoa (I use and recommend Ghiradelli unsweetened)
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp vanilla
2 tsp decaf or regular instant coffee granules
4 large eggs, beaten (or the equivalent in Ener-G Egg Replacer, which works great!)
1 cup sugar
1 cup honey
1 and 1/4 cups oil (I use, and recommend Mazola Vegetable Plus with Omega 3's)
2 cups unsweetened pumpkin puree
2 cups (12 oz) semisweet chocolate chips

Preheat oven to 350 degrees. Combine eggs, honey, sugar, vanilla and coffee granules in a mixer and blend well. In another bowl, combine baking soda and powder, salt, flour and cocoa. With the mixer on, add half the dry ingredients and half the pumpkin puree, and then repeat. Stop the mixer as soon as the ingredients are blended to prevent over-mixing or any gluten development. Fold in chocolate chips. Spoon generously into mini-muffin tins, larger muffin tins or loaf pans. Mini-muffins will take 12-15 minutes  to bake, while larger tins will take longer. Muffins are finished when they are firm on top. Yields 28-36 mini-muffins or 14-16 regular muffins. 

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