Marbled Chocolate Muffins Food

MARBLED CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350°F
• Grease a 12-cup muffin pan or line with 12 muffin paper liners.
• Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar.
• Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
• Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
• Divide the batter between 2 bowls. Sift the cocoa into one bowl and mix together. Using teaspoons, spoon the batters into the prepared muffin pan, alternating the chocolate batter and the plain batter.
• Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
• Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

MARBLE CHOCOLATE CUPCAKES

Steps:

• Put 21 paper baking case in a muffin pan, or place 21 double-layer paper cases on a baking sheet.
• Put the margarine,sugar,eggs,flour and milk in a large bowl and using and electric hand whisk,beat together until just smooth.
• Divide the mixture between 2 bowls. Add the melted chocolate to one bowl and stir together until well mixed. Using a tea spoon, and alternating the cocolate mixture with the plain mixture, put four half-teaspoons into each paper case.
• Bake the cupcakes in a preaheated oven,180'C/350'F,Gas Mark 4, for 20 minutesor until well risen and springy to the toach. Transfer to a wire rack to cool.

CHOCOLATE BANANA MARBLE MUFFINS

Steps:

• Preheat the oven to 375 degrees. Butter a standard muffin tin, or line with cupcake liners.
• In a large bowl, whisk together the flour, oats, baking powder, baking soda and salt.
• In a medium bowl, mash the bananas, then whisk in the buttermilk, sugar, oil, egg, and vanilla extract.
• Pour the wet ingredients into the flour mixture, and whisk just until blended.
• Remove one cup of the batter, and add it to a medium bowl. Whisk in the cocoa powder, just until blended.
• Divide the main (non-chocolate) batter between muffin cups. It's about 1/4 cup of batter per cup.
• Scoop 1 tablespoon of chocolate batter on top of the batter in each muffin cup.
• Using a toothpick, swirl the chocolate batter into the banana batter.
• Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.
• Allow to cool for about five minutes.

HEALTHY CHOCOLATE MORNING MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
• Whisk chocolate chips, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a bowl. Whisk soy milk, oil, applesauce, eggs, vinegar, and vanilla extract together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups until each cup is 3/4-full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

CHOCOLATE PEANUT BUTTER MARBLED BANANA BREAD

Steps:

• Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.
• In a medium bowl, sift together flour, baking powder, baking soda and salt. Whisk in chocolate and peanut butter chips until combined.
• In a large mixing bowl, using a mixer on medium speed, beat together banana and peanut butter until creamy, about 1 minute.
• Beat in granulated sugar and brown sugar until creamy, about 1 minute.
• Beat in eggs and vanilla until combined.
• Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until well combined (about 2 minutes).
• Divide half of the batter into medium bowl; sift in cocoa powder, and beat until combined.
• Alternate spoonfuls of banana batter and chocolate batter into the pan. When all the batter is in the pan, swirl a knife sparingly through the batters to marble them. Sprinkle with additional chocolate and peanut butter chips, if desired.
• Bake for 60-65 minutes or until bread pulls away from pan, is well risen, deep golden brown, and a toothpick inserted comes out with moist crumbs attached. Cool on a wire rack for 1 hour; run a knife around outer edges and invert onto wire rack to cool completely before slicing.

MARBLED CHOCOLATE-PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Whisk together whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, and salt in a bowl until thoroughly combined.
• Whisk together pumpkin puree, maple syrup, yogurt, eggs, and melted butter in a second bowl until thoroughly combined and no lumps remain. Stir 1/2 of the flour mixture into the pumpkin mixture until just combined. Mix in the other 1/2 of the flour mixture and stir until just combined, making sure to not overmix.
• Divide batter evenly between 2 bowls. Whisk cocoa powder into one bowl until just combined. Fold chocolate chips into the other bowl. (Both batters will be somewhat thick.)
• Spoon about 1 tablespoon pumpkin batter and 1 tablespoon chocolate batter into each muffin cup. Continue filling muffin cups, alternating between both batters, until each cup is approximately 3/4 full. Make 2 or 3 swirls in the batter of each muffin with a bamboo skewer or butter knife, holding the muffin liner in place as you swirl. (The chocolate chips may make it difficult but just swirl around them.)
• Place muffins into the preheated oven and bake until a toothpick inserted into the center of the muffins comes out with a few moist crumbs, 19 to 23 minutes. Do not overbake.
• Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.