Wicklewoods Chocolate Muffins Recipes
CHOCOLATE CHOCOLATE-CHIP MUFFINS
Provided by Nigella Lawson : Food Network
Categories dessert
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.
WICKLEWOOD'S 3 CHEESE AND BROCCOLI MUFFINS (GF)
These little gluten free treats started life as Ainsley Harriot's Spinach, cheddar and parmesan muffins, which sounded so delicious, but just made me mad that I couldn't try them. So I decided to recreate them...I chose tender stem or purple sprouting broccoli for this recipe simply because it is so tender there is no need to blanche first. You could use ordinary broccoli just chop the florets finely and perhaps steam in the microwave for one minute before adding to the mixture. If you don't mind paying the prices for Boursin the by all means use it, however, I prefer to make my own and save the pennies,,,(must be the Scot in me!!)I use LifeIsGood's recipe #248495. I've found that even non coeliacs love these and they are great, not only for lunch with a light salad but also for picnics and lunch boxes
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 180.
- Lightly oil the inside of a muffin tin.
- In a large bowl, mix together the flour mix, baking powder, xanthan, mustard and seasoning.
- Add the cheddar, parmesan and broccoli; gently combine with the flour mixture.
- In a large jug, combine the milk eggs and oil together.
- Add to the dry mixture and combine until just comes together. (Don't over mix).
- Line the base of each muffin mould with 1 tablespoon of mixture, flattening slightly if needed.
- Place a teaspoon of the boursin in the centre of the muffin moulds.
- Cover with remaining muffin mixture (ensuring that none of the cream cheese is exposed).
- Bake in the middle of the oven for 25 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 171.1, Fat 14.3, SaturatedFat 5.2, Cholesterol 67, Sodium 264.6, Carbohydrate 2.9, Fiber 0.3, Sugar 0.4, Protein 8
GHIRARDELLI DOUBLE CHOCOLATE MUFFINS
These double chocolate muffins packed with chocolaty goodness are sure to satisfy your sweet craving.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease a muffin tin with cooking spray, wiping off any excess on the top of the tin.
- In a bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, begin beating the eggs and yolk on medium-high speed. Slowly stream in the sugar while beating and continue to beat until mixture is pale and thickened and ribbons down from the beater when lifted. Scrape down sides of the bowl and beater as needed.
- Beat in the oil until fully incorporated. Scrape down bowl and beater and beat in sour cream and vanilla until evenly incorporated.
- Add the dry ingredients to the wet and fold in until only a few visible streaks remain. Add 8 1/2 ounces of the chocolate chips and fold in just until all ingredients are evenly incorporated.
- Spoon the batter into prepared muffin cups, smoothing the tops if needed but keeping the scoops mounded. Top each with some of the remaining chocolate and sprinkle with the coarse sugar.
- Bake muffins in preheated oven until a toothpick inserted into the center of one comes out free of wet batter (it may come out with melted chocolate), 18 to 20 minutes. Cool muffins in pan for about 15 minutes before transferring to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature, or in the refrigerator to keep for more than a few days.
Nutrition Facts : Calories 479 calories, Carbohydrate 63.6 g, Cholesterol 57 mg, Fat 24.8 g, Fiber 3.2 g, Protein 5.5 g, SaturatedFat 9.7 g, Sodium 326.4 mg, Sugar 26.3 g
WICKLEWOOD'S CHOCOLATE MUFFINS
For those without dietary restrictions, this gluten and sugar free recipe can be made using the same quantity of plain flour and 8oz of castor sugar. However, these little treats are just as sweet and light as they are.
Provided by WicklewoodWench
Categories Free Of...
Time 30m
Yield 15 muffins
Number Of Ingredients 10
Steps:
- Preheat your oven to 180 deg .
- Over a low heat, melt the butter, milk and cocoa powder together until all the ingredients have emulsified.
- Set aside to cool slightly and add the beaten eggs.
- Sieve the flours, xanthan gum and baking powder into a large bowl, add the sweetener.
- Stir in the chocolate mixture
- Spoon into muffin cases and bake for about 20 mins.
Nutrition Facts : Calories 140.8, Fat 11.2, SaturatedFat 6.8, Cholesterol 54.3, Sodium 154.6, Carbohydrate 10, Fiber 2.2, Sugar 0.2, Protein 3.1
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