IRRESISTIBLE DOUBLE CHOCOLATE MUFFINS
The absolute best muffins! Don't be fooled by all the healthful ingredients - these sinful muffins are good for curing chocolate cravings!
Provided by Fiestaqueen
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 39.9 g, Cholesterol 16.3 mg, Fat 8 g, Fiber 6.9 g, Protein 6.7 g, SaturatedFat 2.3 g, Sodium 240.8 mg, Sugar 23.5 g
CHOCOLATE-FLECKED MERINGUES
Serve your guests with these chocolate-flecked meringues - a perfect dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 225°F. Line cookie sheets with cooking parchment paper.
- In medium bowl, beat egg whites and cream of tartar with electric mixer on low speed until foamy. Increase speed to medium; gradually add 2 tablespoons of the granulated sugar, 1 tablespoon at a time, beating until soft peaks form. Increase speed to high; gradually add remaining 6 tablespoons granulated sugar and the powdered sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved, 2 to 4 minutes. Fold in chocolate extract and grated chocolate. Onto cookie sheets, drop meringue by rounded tablespoonfuls about 2 inches apart.
- Bake 1 hour 35 minutes. Turn off oven; leave meringues in oven with door closed 2 hours. Store meringues in an airtight container for up to 1 week.
Nutrition Facts : Calories 24, Carbohydrate 5 g, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 6 mg
MULTIGRAIN MUFFIN
Provided by Food Network Kitchen
Time 40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
- Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
- Lightly beat the eggs and egg white in a medium bowl. Stir in the buttermilk, brown sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick. Fold in the dried fruit. Divide the batter evenly among the muffin cups. Top with the walnuts. Bake until firm when pressed gently, about 25 minutes. Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.
DOUBLE-CHOCOLATE MUFFINS
For a better-for-you treat, try these extra-chocolatey muffins. Avocado stands in for some of the oil in the recipe, providing healthy fat and a super-tender crumb. Whole-wheat flour brings extra fiber and makes them more filling.
Provided by Lauryn Tyrell
Time 35m
Yield Makes 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F and line 10 muffin cups with paper liners. In a large bowl, whisk together avocado, oil, maple syrup, and brown sugar. Whisk in egg, vanilla, baking powder, baking soda, salt, and milk.
- Whisk in cocoa powder, then stir in flour until combined. Fold in chocolate chips. Divide among cups and bake 10 minutes. Sprinkle with a few more chocolate chips and sanding sugar; return to oven and bake until a tester inserted in centers comes out clean, 8 to 10 minutes more. Let cool and serve, or store, covered, at room temperature up to 3 days.
MULTIGRAIN MUFFINS
My husband and I love including grains in our diet. The cornmeal and oats in these muffins gave them an interesting texture, which I hope you'll enjoy as much as we do. -Peggy Corcoran of Apex, North Carolina
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first eight ingredients. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in walnuts and raisins., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 107mg sodium, Carbohydrate 22g carbohydrate, Fiber 2g fiber), Protein 4g protein.
MULTIGRAIN MUFFINS
I found this recipe on another website and have made it a couple of times with excellent results. They are both healthy and tasty. For the dried fruit, I use a mixture of whatever I have on hand in the pantry - raisins, cranberries, blueberries and apricots all taste great together.
Provided by Irmgard
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Line 12 muffin cups with paper liners or grease well.
- Whisk the flours, oat bran, baking powder, baking soda and salt in a medium bowl.
- Lightly beat the eggs and egg white in another medium bowl.
- Stir in the buttermilk, brown sugar and oil.
- Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick.
- Fold in the dried fruit and walnuts.
- Divide the batter evenly among the muffin cups.
- Bake until firm when pressed gently, about 25 minutes.
- Turn the muffins out of the cups and cool on a rack; serve warm or at room temperature.
Nutrition Facts : Calories 213.7, Fat 7.3, SaturatedFat 1.1, Cholesterol 36.3, Sodium 263.7, Carbohydrate 35.6, Fiber 3.9, Sugar 10.4, Protein 6.5
CHOCOLATE-FLECKED MULTIGRAIN MUFFINS
Make and share this Chocolate-Flecked Multigrain Muffins recipe from Food.com.
Provided by mikey ev
Categories Quick Breads
Time 48m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl whisk the flour, sugar, brown sugar, wheat germ, cocoa powder, baking soda, cinnamon and salt until blended. Stir in the oats and dates. Make a well in the center of the mixture.
- In small bowl whisk the buttermilk, olive oil, vanilla and egg, then add the liquid to the flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes. Stir in the chocolate.
- Spray a 12 cup muffin tin with nonstick cooking spray. Spoon batter into prepared muffin cups. Bake 18-20 minutes or until muffins spring back when touched lightly in center. Remove muffins from the tin immediately. Place on a wire rack and cool.
Nutrition Facts : Calories 228.1, Fat 8.8, SaturatedFat 2.7, Cholesterol 18.4, Sodium 286.5, Carbohydrate 35.3, Fiber 4.7, Sugar 16.1, Protein 5.9
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