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Thursday, January 26, 2012

Muffin's Take 2 (Chocolate Chocolate Chip Almond)

Hi! It's been awhile. I'm sure you've been busy, I certainly have. Haven't really whipped up anything new recently (or anything tasty enough to post... heh...) BUT I was inspired last night to take a second stab at muffins. Found a great recipe on Cooking Light for some chocolate chip chocolate muffins and on my first attempt, I made a funny mistake - I forgot to add the cocoa powder... whoops! They look tasty though? The recipe is located here.
Sooooo I really wanted to chocolate ones but ran out of ingredients from the first batch and had to improvise. These suckers aren't as healthy for you but are really tasty so I guess that balances it out (right?)

One little tip - I ran out of muffin liners so parchment paper works super well, it's not as pretty but in a pinch it worked.

Chocolate Chocolate Chip Almond Muffins
Makes 12 muffins

  • 1 3/4 cup whole wheat flour
  • 1/2 cup packed dark brown sugar
  • 1/4 cup unsweetened cocoa powder (I always use this stuff. Love it!)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 stick of butter - melted
  • 2/3 cup warm water (add a bit more if too dry)
  • 1 container of plain greek yogurt (5.3 oz or 6 oz one would work too)
  • 1 teaspoon almond extract
  • 1 large egg, lightly beaten
  • 1/2 cup semisweet chocolate chips
  • sprinkle of sugar (optional)
  • Cooking spray

  1. Preheat oven to 400degrees F.
  2. Mix together the flour, sugar, cocoa, baking powder and soda, salt and sugar together so it's well incorporated.
  3. Add in butter, water, yogurt, almond extract, egg and mix together until there are no dry bits. The mixture should be light and fluffy. Try not to over mix.
  4. Add in the chocolate chips with a few mixes. Prep your muffin tin with the muffin liners, and spray with cooking spray to ensure its easy to get the muffin out.
  5. Pour in your mixture evenly between the tins and top with a few extra chocolate chips and a sprinkle of sugar.
  6. Bake for 15 minutes and check with a toothpick to ensure it's not wet in the middle. If so, pop them back in for another few minutes until the toothpick comes out dry.
  7. Enjoy!