CHOCOLATE CHIP WHOLE WHEAT MUFFINS
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Poke holes in the sweet potato with a fork or skewer and microwave until soft, about 15 minutes. Let cool completely in the fridge. Scoop 1 cup of the sweet potato flesh into a large bowl and whip with a fork until evenly mashed. Reserve any extra sweet potato for another use.
- Preheat the oven to 375 degrees F. Line a muffin tin with 12 liners and spray with nonstick cooking spray.
- Whisk together the pastry flour, whole-wheat flour, baking powder, allspice, salt, baking soda and cinnamon in a large bowl.
- Add the eggs to the sweet potato and whisk to combine. Whisk in the melted butter, milk, oil and yogurt.
- Pour the wet mixture into the dry ingredients and gently fold together until just mixed. Fold in the chocolate chips.
- Evenly divide the batter between the prepared muffin cups and sprinkle the tops with the oats. Bake until golden and a toothpick inserted into the center of each muffin comes out clean, about 35 minutes. Allow to cool slightly on a rack.
WHOLE WHEAT CHOCOLATE CHIP MUFFINS
This is a favorite in our house. My daughter doesn't like fruity things in her muffins, so we started trying to make muffins she would love too. She is always left out when we make blueberry muffins. Using the larger bittersweet chocolate chips gives a very pronounced bite of chocolate. We've tried others chocolate chips, but we never like them quite as much.
Provided by RascalMama
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Grease one muffin pan.
- Cream together butter and sugar in large bowl.
- In separate bowl mix dry ingredients except chocolate.
- Beat together eggs and milk.
- Mix milk mixture, butter mixture and flour mixture.
- Mix in chocolate chips.
- Separate batter into twelve muffin tins. Bake 20 - 25 minutes until toothpick comes out clean and muffins are nicely browned.
Nutrition Facts : Calories 223, Fat 11.3, SaturatedFat 6.4, Cholesterol 64.6, Sodium 121.3, Carbohydrate 28, Fiber 3.4, Sugar 8.5, Protein 6.1
CHOCOLATY CHOCOLATE CHIP WHOLE WHEAT MUFFINS
I was originally interested in making a chocolate nut bread from Very Best Baking but decided I needed something more chocolaty and with more spices. So I decided to merge that recipe with another muffin recipe I use that calls for cinnamon and nutmeg. I wanted it to look chocolaty too though so I also added cocoa powder. I do want to add that this recipe is not very sweet. It is just right. You can use just all purpose flour if desired. This recipe will make 48 regular sized muffins or 24 Texas sized muffins. You can also freeze some for later.
Provided by Jasmine31
Categories Quick Breads
Time 35m
Yield 12 24, 48 serving(s)
Number Of Ingredients 14
Steps:
- Directions:.
- Turn the oven on to 350°F.
- Spray cooking spray on four 12 cup muffin pans, or four 6 cup Texas size muffin pans.
- Combine both flours, cocoa, sugar, baking powder, baking soda and salt into a large mixing bowl.
- Combine the milk, eggs and vegetable oil in a medium mixing bowl, add this to the flour mixture; mix it until it is moist.
- Stir in 3 cups chocolate morsels and any nuts if desired. Pour into waiting cupcake pans.
- Bake these at 350° F for 18-20 minutes if you are using the 12 cup pans. Bake for 22-25 minutes if using the 6 cup pans. Let cool, remove. Let cool on wire racks if desired.
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