Exotic Mango White Chocolate Brownie Muffins Healthier Food

EXOTIC MANGO WHITE CHOCOLATE BROWNIE MUFFINS (HEALTHIER)

Steps:

• In a medium sized pot cover parsnip chunks with water and bring to a boil. Reduce heat to medium and simmer for about 15 minutes or until very tender (pierce them with a knife or fork to test for doneness). Drain and blend into a very fine mash (I use my hand held blender for this). Measure out 15 oz of puree (about 1 3/4 c) and allow to cool.
• In a large bowl combine chocolate cake mix, ground allspice, mango pieces and chocolate chips.
• Using a wooden spoon fold in the 15 oz of parsnip puree and enough tea to make a stiff, very thick, but not dry dough. You might need more or less than the 6 tbs I listed, that really depends on the type of cake mix you use, the parsnips and the weather. lol.
• Spoon batter into a greased or paper-lined muffin tin. Sprinkle with the (turbinado) sugar if using and bake in the preheated oven at 175°C/350°F for 15-20 minutes or until tester inserted in the center comes out clean. If you prefer a fudgier brownie muffin aim for 15 minutes.
• Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.

CHOCOLATE BROWNIE MUFFINS

Steps:

• Preheat oven to 375°F Lightly oil a 12-cup muffin tin.
• Cut white chocolate into 12 small cubes (don't worry if they break a bit). Finely chop semi-sweet chocolate.
• In a medium-size bowl, whisk eggs. Whisk in buttermilk, butter, sugar and vanilla. Place flour in a very large bowl. Using a fork, stir in cocoa powder, baking powder, salt and baking soda, making sure no clumps of cocoa remain. Stir in semi-sweet chocolate. Pour in egg mixture and stir just until evenly mixed.
• Spoon 1 heaping tbsp (20 mL) into each muffin cup. Then place a cube of white chocolate into centre of each. Fill with batter to rims.
• Bake in centre of preheated oven until a cake tester inserted into centre of muffin comes out clean, except for any melted chocolate, 20 to 25 minutes.
• Remove pan to a wire rack. Cool 15 minutes, then turn out. Serve warm or cool completely on a wire rack.
• Once muffins are cooled down to room temperature, they will keep well in an airtight container at room temperature up to 2 days. Or place in an airtight plastic container and freeze. Or wrap separately in plastic wrap or waxed paper, then over-wrap with foil and freeze up to 1 month. Alternatively, place muffins in freezer just until firm, then pop into a large plastic bag. Seal and freeze. This will keep them from sticking together.

HEALTHY CHOCOLATE MUFFINS

Steps:

• First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
• Next, place dry ingredients into a medium bowl and mix.
• Then, in a small bowl, mash 1 large banana. Measure it and add 1 cup to a large bowl.
• Crack 2 eggs into the large bowl and whisk with mashed banana. Add maple syrup, almond milk, and vanilla extract and mix until combined.
• Add dry ingredients into wet ingredients and then mix. Then, add in melted coconut oil and mix again.
• Fill each muffin about 3/4 of the way full (these are going to be big muffins) and sprinkle on a few more chocolate chips. Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
• Let cool for 5 minutes and then remove from the muffin tin to continue cooling.

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!

CHOCOLATE BROWNIE CUPCAKES

Steps:

• preheat the oven to 180c/350f/gas mark 4.
• line a 12-hole muffin tin with 12 papper cases .
• place the chocolate and butter in a saucepan and heat gently,stirring constanly until melted.
• remove from the heat and stir until smooth and leave to cool slightly.
• place the eggs and sugar in a large bowl and whisk together then add the vanilla extract .
• stir in the flour until mixed together,then stir melted chocolate into the mixture until combined.
• if using stir the chopped walnuts.
• spoon the mixture into the papper cases.
• and then bake in the preheated for 30 minutes, or until firm to the touch but still slightly moist in the centre.
• leave the cupcakes to cool for then minutes then transfer to the wire rack to cool completely. i hope you enjoy them

CHOCOLATE BROWNIE MUFFINS

Steps:

• 1. In large mixing bowl, add first 5 ingredients. Next add wet ingredients. Mix till well incorporated. Add white chocolate chips & walnuts, mix till blended.
• 2. Spray sides & bottom of two 6-count large non-stick muffin tin with Baker's Joy. Fill 2/3 full with batter.
• 3. Bake at 350* for 25-30 minutes. Loosen muffins in tin as soon as removed from oven. (I tap the tins on my counter top to loosen them). When cool remove from tins and store in cookie jar or ziploc bag.