Monday, June 8, 2015

the muffin fan

This past week, Kensi and I spent time in the kitchen making muffins. Muffins are often in our kitchen and we were in need of some. In particular we wanted to bake chocolate muffins, one of my favorite, but I went on the search for a healthier version and then it turned into throwing in our own add-ins and it turned out delicious! 

The original recipes we found came from Cooking Light and it uses brown sugar and red wine vinegar. I was actually out of red wine vinegar so instead I used balsamic. On top of adding chocolate chips to these scrumptious muffins, we also added in chocolate covered espresso beans which totally took them up a notch and they were awesome! So here is our tweaked recipe...

Espresso Bean & Chocolate Chip Muffins
1-3/4 cup Flour
1/2 cup Brown Sugar
1/4 cup Unsweetened Dutch Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Kosher Salt
1 cup Warm Water
1/4 cup Canola Oil
1 Tablespoon Balsalmic Vinegar
1 tablespoon Vanilla Extract
1 large egg, beaten
1/2 cup semi-sweet or dark chocolate chips
1/2 cup chocolate covered espresso beans, chopped
Cooking Spray

Preheat oven to 400 degrees F.
Combine flour, brown sugar, cocoa powder, baking powder, baking soda and salt. 
In another bowl combine water, oil, vinegar, vanilla extract and egg. 
Slowly combine the liquid mixture into flour mixture. Stir in chocolate chips and espresso beans. 

Line a muffin pan with liners and coat the liners with cooking spray. This recipe will make 12 cupcake size muffins or 6 large muffins. Divide the batter among the muffin cups and bake at 400 degrees F for 15-20 minutes or until a inserted toothpick comes out clean. Allow muffins to cool on a wire cooling rack. 

Other favorite muffin recipes are my sister Trish’s Pumpkin Harvest Muffins she found on Jillan Michaels and All Recipes: To Die For Blueberry Muffins. We hope you try it and enjoy our Espresso Bean & Chocolate Chip Muffins as much as we do! 

Happy Baking!

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