RECIPE: Double Chocolate Whole Grain Muffins
SO, I woke up Saturday craving a chocolaty baked good, but wanting something somewhat healthy. I decided to concoct whole grain chocolate muffins using this amazing dutch chocolate I purchased from an amazing German/European market called Gene's in Lincoln Square/Chicago.
SO I am happily mixing away, then...horror of horrors, NO EGGS in the fridge. What to do? I heard tell of using mayo as an egg substitute, especially when I had Kraft as a client. They had an amazing chocolate cake dessert using Mayo that their fans swore by. Strange as it seemed, I gave it a try. These muffins were AMAZING. My family did not even know I used whole grains in them. My husband was very surprised when I told him. I think you can add some dried fruit or some nuts to make these even fancier. But, I think I am sticking with just chocolate.
Double Chocolate Whole Grain Muffins
1 cup old fashioned oats
1 cup whole wheat flour
1 Tbsp. baking powder
2/3 cup good quality Dutch cocoa
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 cup low fat milk (with an extra splash if necessary)
1/4 sour cream or plain yogurt
1 tsp. vanilla
3 Tbsp. light mayonnaise
1/4 tsp. vegetable oil
1/4 cup brown sugar
1/4 cup honey
1/2 cup mini chocolate chips
With cooking spray, spray a 12 cup muffin tin. Preheat oven to 400. In a large bowl, combine oats, flour, salt, baking powder, cinnamon and cocoa. Set aside. In another bowl, mix the milk, sour cream (or yogurt), sugar, honey, mayo, oil and vanilla.
Pour the wet ingredients into the dry ingredient, mixing with a whisk or a fork until just combined. Add the chocolate chips, and mix until evenly combined. Fill each cup to about 3/4 cup full. Bake for 20-25 minutes. Cool on wire rack.
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