Cocoa Berry Muffins Food

COCOA MUFFINS

Steps:

• Preheat the oven to 400°F (200°C). Position an oven rack in the center of the oven. Spray the muffin tin or line them with paper muffin cups.
• In a medium bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt.
• In a large bowl, whisk the eggs until lightly beaten, then whisk in the milk, oil, and vanilla until smooth. Stir in the flour mixture with a wooden spoon until moistened.
• Fill the prepared tins about 3/4 full. Reserve any leftover batter for a second batch. Bake for 20 to 23 minutes, or until the muffins have firm, rounded tops, and a toothpick inserted into the center of one muffin comes out with a few moist crumbs attached.
• Set the pan on a wire rack to cool for 10 minutes.
• Gently rock each muffin back and forth to release it. Remove the muffins from the pan and let them cool on the rack for 5 minutes.
• Make them disappear. You can keep them in an airtight container or in resealable plastic bags for up to 24 hours at room temperature or stash them in the freezer for up to 2 months.

3-INGREDIENT FLOURLESS CHOCOLATE & BLUEBERRY BANANA MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, mash the bananas with a fork.
• Add nut butter and mix until combined.
• Divide the batter into two bowls.
• Add cocoa powder to one bowl of batter and mix well.
• Add the blueberries to the other bowl of batter and mix well.
• Add the batter to a muffin tin.
• Bake for 18-20 minutes.
• Let muffins cool.
• Enjoy!

COCOA BANANA MUFFINS

Steps:

• Preheat oven to 350°F.
• Butter or put paper cups in muffin pan.
• Mash bananas.
• Whisk in eggs, buttermilk, vegetable oil and vanilla.
• Mix the dry ingredients.
• Be sure to sift the cocoa.
• Mix wet and dry ingredients until just blended.
• Spoon the batter into the muffin cups.
• Bake for 20-25 minutes, until done.
• If you like, lay a slice of banana over each muffin before baking.

CHOCOLATE-BERRY MUFFINS

Steps:

• Preheat oven to 375°F Generously grease 12 muffin cups or line them with paper cups.
• Measure flour, sugar, cocoa, baking powder and salt into a large bowl. Stir with a fork until well mixed. In a medium-size bowl, whisk egg with milk, melted butter and vanilla. Make a well in center of flour mixture. Add milk mixture and stir just until combined. Do not overmix. Gently fold in berries, taking care not to break them up.
• Spoon batter into muffin cups. Bake in center of preheated oven for 20 to 25 minutes or until a cake tester inserted in the center of a muffin comes out clean.
• Cool muffins in tins on a wire rack for 5 minutes. Remove muffins from tins and continue to cool on rack. Serve warm, or cool completely and store in an airtight container in the refrigerator.

CHOCOLATE MUFFINS

Steps:

• Place a rack in the center of oven and preheat oven to 375 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray or fit with paper liners.
• Place a medium heat-proof bowl over a pan of simmering water. Add butter and half of the chocolate. Heat gently, stirring often, until chocolate is almost completely melted. Remove from heat and continue stirring, allowing the residual heat to melt the chocolate the rest of the way. Let the mixture cool for 5 minutes.
• Meanwhile, in a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
• To the bowl with the cooled chocolate, whisk in the coffee, yogurt, egg, vanilla extract until smoothly combined. Pour the wet mixture into the bowl with the dry ingredients. With a rubber spatula, stir to combine. Stop as soon as the flour disappears.
• Stir in the remaining chopped chocolate. Divide the batter evenly between the 12 muffin cups.
• Bake the muffins for 16-20 minutes, until a toothpick inserted into center of a muffin comes out clean without any wet batter clinging to it. Place the pan on a cooling rack and cool in the pan for 5 minutes, then carefully unmold the muffins and transfer to the rack to finish cooling completely. Serve warm or at room temperature.

COCOA-BANANA BRAN MUFFINS

Steps:

• Preheat oven to 400F and lightly grease muffin tin.
• Set aside.
• Peel bananas; mash one and slice the other.
• Set aside.
• Stir together flour, sugar, cocoa, baking powder, baking soda, and salt.
• Set aside.
• In a large mixing bowl, combine cereal and milk.
• Let stand 2-3 minutes or until cereal is softened.
• Add egg, margarine and mashed bananas.
• Mix well.
• Mix in sliced banana.
• Add the flour mixture, stirring just until combined.
• Portion into muffin tins evenly.
• Bake for 20-22 minutes, or until tops spring back when lightly touched.

COCOA BRANANA MUFFINS

Steps:

• 1. Stir together flour, sugar, baking powder, salt and cocoa powder. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg whites and oil. Beat well. Stir in bananas. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.3. Bake at 400°F about 23 minutes or until lightly browned. Serve warm.

COCOA BRANANA MUFFINS

Steps:

• Stir together flour, sugar, baking powder, salt, and cocoa. Set aside. In large mixing bowl, combine bran cereal and milk. Let stand 5 minutes or until cereal softens. Add egg whites and oil. Beat well. Stir in bananas. Add flour mixture stirring only until combined. Portion batter evenly into twelve 2½ inch muffin-pan cups coated with cooking spray. Bake at 400℉ (200℃) about 25 minutes or until lightly browned. Serve warm.