Chocolaty Chocolate Chip Whole Wheat Muffins Food

HEALTHY CHOCOLATE MUFFINS

Steps:

• Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners.
• In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Stir in the chocolate chips.
• In a medium bowl, briskly whisk together the eggs, yogurt, honey, milk, oil, and vanilla. Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir by hand, just until the dry ingredients disappear.
• With a muffin scoop or similar, fill the muffin cups 2/3 of the way to the top with batter. If desired, sprinkle on some extra chocolate chips. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter clinging to it. Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to finish cooling completely (don't leave the muffins in the pan or they will start to steam and become a little soggy). Enjoy!

THE BEST CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Sift the flour, salt, baking powder and baking soda into a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
• Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers.
• In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.
• Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
• In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
• Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.

WHOLE WHEAT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease one muffin pan.
• Cream together butter and sugar in large bowl.
• In separate bowl mix dry ingredients except chocolate.
• Beat together eggs and milk.
• Mix milk mixture, butter mixture and flour mixture.
• Mix in chocolate chips.
• Separate batter into twelve muffin tins. Bake 20 - 25 minutes until toothpick comes out clean and muffins are nicely browned.

CHOCOLATY CHOCOLATE CHIP WHOLE WHEAT MUFFINS

Steps:

• Directions:.
• Turn the oven on to 350°F.
• Spray cooking spray on four 12 cup muffin pans, or four 6 cup Texas size muffin pans.
• Combine both flours, cocoa, sugar, baking powder, baking soda and salt into a large mixing bowl.
• Combine the milk, eggs and vegetable oil in a medium mixing bowl, add this to the flour mixture; mix it until it is moist.
• Stir in 3 cups chocolate morsels and any nuts if desired. Pour into waiting cupcake pans.
• Bake these at 350° F for 18-20 minutes if you are using the 12 cup pans. Bake for 22-25 minutes if using the 6 cup pans. Let cool, remove. Let cool on wire racks if desired.

WHOLE WHEAT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375°F. Line a 12 cup muffin tin.
• In a large bowl, mix the dry ingredients together (oats, flours, baking powder, baking soda, salt, cinnamon and sugar).
• In a smaller, separate bowl, beat together the remaining ingredients (except the chocolate chips and/or fruit).
• Pour the wet ingredients into the dry and stir until half mixed. Stir in the chocolate chips until just blended.
• Divide the batter equally between the cups until full to the top. Bake for 20-25 minutes.
• Cool on wire rack in tin for 5-10 minutes, then remove from tin to finish cooling on wire rack.
• Store in an airtight container for up to three days or frozen for up to three months.

CHOCOLATE CHIP MUFFINS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups.
• In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups or flat bottomed ice cream cones.
• Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

CHOCOLATE CHIP WHOLE WHEAT MUFFINS

Steps:

• Poke holes in the sweet potato with a fork or skewer and microwave until soft, about 15 minutes. Let cool completely in the fridge. Scoop 1 cup of the sweet potato flesh into a large bowl and whip with a fork until evenly mashed. Reserve any extra sweet potato for another use.
• Preheat the oven to 375 degrees F. Line a muffin tin with 12 liners and spray with nonstick cooking spray.
• Whisk together the pastry flour, whole-wheat flour, baking powder, allspice, salt, baking soda and cinnamon in a large bowl.
• Add the eggs to the sweet potato and whisk to combine. Whisk in the melted butter, milk, oil and yogurt.
• Pour the wet mixture into the dry ingredients and gently fold together until just mixed. Fold in the chocolate chips.
• Evenly divide the batter between the prepared muffin cups and sprinkle the tops with the oats. Bake until golden and a toothpick inserted into the center of each muffin comes out clean, about 35 minutes. Allow to cool slightly on a rack.

CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350°. Whisk together first seven ingredients. In another bowl, whisk together egg whites, egg, applesauce, milk, oil and vanilla; add to dry ingredients, stirring just until moistened. Fold in chocolate chips., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.