Mexican Chocolate Oatmeal Pepita Mini Muffins Recipes

MEXICAN CHOCOLATE-BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the flour, sugar, baking powder and salt.
• In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.
• Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.
• Divide the batter among the prepared muffin cups, filling each about 3/4 full.
• Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.
• Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.

OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
• Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
• Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.

MEXICAN CHOCOLATE AND PEPITA SHORTBREAD STARS

Steps:

• Preheat oven to 325°F. Grind pepitas in coffee grinder or blender until coarsely ground. Set aside. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Transfer chocolate to large bowl. Cool slightly.
• Add butter, 1/2 cup sugar, ground cinnamon and salt to melted chocolate. Using electric mixer, beat until well blended. Add flour and ground pepitas and stir until just blended.
• Roll out dough on floured surface to -inch thickness. Using 3-inch star cookie cutter dipped into flour, cut out cookies. Transfer cookies to ungreased baking sheets, spacing 1 inch apart. Reroll dough scraps; cut out additional cookies and place on baking sheets. Brush cookies with egg white; sprinkle with remaining 2 tablespoons sugar. Bake cookies until just firm to touch, about 18 minutes. Cool 5 minutes on baking sheets. Transfer to rack; cool.

MEXICAN MUFFINS

Steps:

• Preheat oven to 400°; grease muffin tin.
• In a bowl, whisk the milk, butter, and eggs together.
• In another bowl, mix together the flour, baking powder, cumin, and salt; add liquid mixture to flour mixture; stir just until blended; stir in cilantro.
• Spoon batter into prepared muffin tin, filling cups to the top.
• Bake about 15 minutes or until pick comes out clean and dry.

MEXICAN CHOCOLATE MUFFINS

Steps:

• Note on using lentils: If using canned lentils, drain first and omit salt; if using dry (my preference is dry red lentils) measure 1/3 cup rinsed lentils into saucepan, add 2/3 cup water and bring to boil; reduce heat and simmer 20 minutes (may need to add a small amount of water) cool and measure.
• Mash lentils with a fork in mixing bowl.
• Add eggs, oil, sugars, and vanilla extract to lentils.
• Mix just to combine.
• Mix flour, baking soda, baking powder, salt, cocoa and cinnamon in separate bowl.
• Add dry mixture and blend until combined.
• Fold in chocolate chips and walnuts.
• Pour into greased muffin tins.
• Bake at 350 degrees F for 20-25 minutes.
• Let cool 10-15 minutes for easy turn out.
• Dust tops with confectioners sugar.

CHOCOLATE OATMEAL MUFFINS

Steps:

• Mix together almond milk and vinegar, and pour over oats. Cover and let soak for about an hour.
• In a separate bowl, beat together margarine, sugar, molasses and apple sauce. Fold into oats.
• In a separate bowl, whisk together cocoa powder, flours, baking powder, baking soda, and salt until well blended.
• Pour oat mixture into flour mixture and stir gently until well combined.
• Spoon batter into lined muffin tin.
• Bake in 400 F for 20-25 minutes.

MINI CHOCOLATE SURPRISE BANANA OATMEAL MUFFINS

Steps:

• HEAT oven to 350°F Line 48 miniature muffin cups with small paper baking cups; spray paper cups lightly with no-stick cooking spray.
• RESERVE 1/2 cup quick bread mix in small bowl. In large bowl, combine remaining quick bread mix, 1/2 cup oats, water, oil and eggs; mix well. Fill prepared muffin cups 2/3 full. Lightly press 1 chocolate candy into batter in each cup.
• ADD remaining 1/4 cup oats, sugar and melted butter to reserved 1/2 cup quick bread mix; mix well. Sprinkle about 1 teaspoon mixture over top of batter in each cup.
• BAKE 16 to 18 minutes or until top springs back when touched lightly in center. Remove muffins from pan; cool slightly on wire rack. Serve warm.

MEXICAN CHOCOLATE BREAD (BREAD MACHINE)

Steps:

• Add all the ingredients to the pan according to the order in the manufacturer's directions.
• Set crust on medium and program for the Sweet Bread cycle; press Start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

MEXICAN CHOCOLATE OATMEAL PEPITA MINI MUFFINS

Steps:

• Pre heat oven to 180°C (350F).
• Grind pepitas; set aside.
• I used oil sprayed mini muffin trays. Depending on the size of your tray, baking times will differ.
• The muffins are done when the tops "spring" back and a toothpick comes out clean.
• In a large bowl, mix (with you fingers ;-) ), oats and butter "well.".
• Add boiling water; combine with mixture; stir in finely ground pepitas. Set aside to cool.
• As I "always" like to speed up the process, I placed the bowl in the freezer for about ten minutes; re-whisked to refresh.
• I "gently" whisked all together.
• In separate large bowl, combine xylitol and cinnamon (or "only" sugar if using), eggs and vanilla powder. I used a wooden spoon.
• Add to cooled oats-butter-pepita mixture; combine well.
• In a separate bowl, sift together flour, baking soda, baking powder, salt and dark chocolate.
• I found it easier to mix when I placed the dark chocolate in a small pan on the stove, continuously stirred until melted.
• Add flour-chocolate mixture to wet mixture; combine well.
• Spoon batter into prepared trays.
• Do NOT overfill and make sure the top of the muffin tray is oil sprayed so as to not stick.
• Bake for 10 minutes or until done.