Chocolate Mint Muffins Food

CHOCOLATE CHOCOLATE-CHIP MUFFINS

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.

MINI CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line mini muffin tins with paper cups. In a mixer with a whip attachment, mix together the peanut butter, egg, and sugars until smooth. Add milk in 3 additions, mixing well each time. Stir the flour, baking powder, and salt together and add to the peanut butter mixture. Mix on low just until the flour disappears. Stir in the chocolate chips. Spoon into muffin cups filling 3/4 full (a small ice cream scoop works well for this) and bake until puffed up and firm on top, about 10 to 15 minutes. Cool in the pan.
• Some people have allergies to peanuts, and if serving to guests, please make them aware of the inclusion of this peanut product.

MINT CHOCOLATE CHIP MUFFINS

Steps:

• Pre Heat your Oven at 420F or 220C
• First cream your wet ingredients for at least 2-3 minutes in a hand blender.
• Gradually add refined flour in parts into the mix.
• Now throw in all your Dry Ingredients and blend for 30 seconds to 1 minutes at low speed. Do Not Overmix.
• Add Dark Unsweetned Chocolate Chips into the muffin batter and lightly fold it with a spoon.
• Bake at the given temperature for 5 minutes.
• After 5 minutes reduce the temperature by 100 Degrees and bake them for additional 5 minutes.
• Enjoy!

CHOCOLATE MINT MUFFINS

Steps:

• 1. Preheat over to 400 degrees.
• 2. Combine first seven ingredients (flour through salt) in a large bowl.
• 3. Put rest of the ingredients into a blender or food processor and blend until well combined.
• 4. Pour wet mixture into dry ingredients and stir until just mixed--do not over-stir.
• 5. Spoon batter into prepared muffin tin (oiled or papered), filling almost to top.
• 6. Bake for 15 to 20 minutes or until tops spring back when pressed. Cool at least 10 minutes before serving.

CHOCOLATE PEPPERMINT MUFFINS

Steps:

• Preheat the oven to 425°F, and coat 12 muffin cups with nonstick cooking spray.
• In a medium bowl, whisk together the all-purpose flour and next 5 ingredients (through salt). In a separate bowl, whisk together the eggs, yogurt, milk, vanilla, and peppermint extract. Stir in the Splenda and Truvia. Add in the flour mixture, stirring just until incorporated. Gently fold in the peppermint baking chips.
• Divide the batter between the prepared muffin cups. Bake at 425°F for 6 minutes. Without opening the oven door, reduce the heat to 325°F and bake for another 11-13 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack.

MINT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375 degrees.
• In large bowl, sift together flour, baking powder and salt. Stir in cocoa, sugar and cinnamon.
• In medium bowl lightly beat the egg. Stir in the corn oil, milk and mint extract.
• Add the egg mixture to the flour mixture and stir in the chocolate chips. Stir just until the dry ingredients are moistened.
• Fill greased muffin tins.
• Bake for 18 minutes or until a tester comes out clean.

MINT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat your oven to 425F.
• In a small blender, blend together the oat milk, avocado oil, peppermint extract and mint leaves. You want it to blend until you get a smooth green colored mixture.
• In a large bowl, whisk together the flour, baking powder, sugar and salt.
• Gradually add the wet ingredients in with the dry and whisk together until just combined.
• In a separate small bowl, whisk together the flax and cocoa powder. Add the maple syrup and mix. The mixture should come together but be slightly crumbly, just like oreo cookie crumbles.
• Use muffins liners (or if you are lazy like me, parchment paper!) and line a 6-count muffin tin. Pour in the batter equally to each muffin tin.
• Top each muffin with about 1/2 tbsp of the cookie crumble mix. Use a toothpick to break up the mix and swirl it around the tops of the muffins.
• Bake the muffins for 5 minutes at 425F. Then, without opening the oven door, decrease the heat to 375F and bake for another 15 minutes.
• Serve whenever!

CHOCOLATE MINT MUFFINS

Steps:

• Sift flour, sugar, cocoa powder, baking powder and salt into medium bowl; stir to mix.
• In another bowl, combine egg, milk and butter, beat to mix well.
• Pour egg mixture into flour mixture; mix until moistened.
• Be careful not to overmix.
• Gently fold in candies.
• Lightly grease 12 muffin cups or line with cupcake liners.
• Place about 1/4 cup batter into each cup.
• Bake in a pre-heated 375°F oven for 15-18 minutes, or until top of muffins are slightly firm.
• Remember toothpick won't necessarily work because of the melted chocolate.
• Cool in pan for 5 minutes.
• Place on wire rack to cool completely.