Moist Chocolate Flax 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!

MOIST CHOCOLATE FLAX MUFFINS

Steps:

• Oven 350 degrees. Makes 9 muffins.
• Mix first 5 ingredients and set aside.
• In medium sized microwave safe bowl, add the chocolate block and slowly, gently melt in microwave, stirring every ten seconds. Dont burn the chocolate. Finish the melting by vigorously stirring in the bowl.
• Add in the baking powder. If it cools down, heat for a couple seconds in the microwave and then add one egg. Stir until completely blended. (This takes patience and time). Once blended, add the other two eggs and mix well. Add the remaining ingredients and combine.
• Add wet to dry and mix well. Let batter set for a few minutes while you prepare pans for 9 cupcakes. (I use silicone cupcake liners).
• Place batter evenly in liners with an ice cream scoop. Bake at 350 degrees for 20 minutes or until the top is firm to touch. Cool completely and store in ziplock bag in fridge (remember there is no sugar to preserve them).

MOIST CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MOIST CHOCOLATE MUFFINS

Steps:

• Remember to preheat oven to 175 degrees Celcius before starting.
• In a large/medium bowl mix in the dry ingredients (flour, baking powder, cocoa powder, and salt).
• Melt the butter/margarine with the 2 ounces of chocolate in the microwave in another bowl.
• Should take around 30-40 seconds depending on the type of microwave.
• (Check after 30 seconds and add on the time if not melted).
• When melted, take out the bowl and slowly (becareful to not spill the liquid) blend together the chocolate and butter/margarine until well mixed.
• Make sure no chocolate is left stuck at the bottom of the bowl.
• Set aside and let it cool for 1 minute.
• When cooled, combine the chocolate yogurt into the same bowl and carefully mix them together until the liquid is quick thick.
• If the bowl is not large enough, transfer this mixture to a slight bigger one.
• Afterwards, add in the sugar and mix well.
• Pour this wet mixture into the flour mixture and slowly blend the two together.
• Do not over mix.
• The result should be quick sticky and thick.
• Leave it aside.
• Now in separate bowl, beat the egg whites until it forms soft peaks.
• Fold the egg whites into the flour's thick mixture until well blended.
• But again, don't overmix to let the air escape from the mixture.
• Spoon batter equally into the muffin tins (12).
• Bake for around 20 minutes.
• Check the readiness by poking a toothpick into a muffin nearest you.
• If the center comes out clean then it's done.
• If not, bake for another 5-10 minutes.

ONE MINUTE FLAX MUFFIN - LOW CARB

Steps:

• Mix all ingredients in a coffee mug.
• Micorowave for one minute on high.
• If using frozen berries, microwave for 1:30 on high.
• Smooth on some butter and enjoy!
• It will be moist at first, but as the muffin cools it goes away.

FUDGY CHOCOLATE BANANA FLAX MUFFINS

Steps:

• Preheat the oven to 350°F. Line a large muffin pan with paper liners.
• Using the paddle attachment on a stand mixer, a hand mixer, or two forks, cream the oil and sugar. Add the bananas, applesauce, vanilla, and water and beat until smooth. Beat in the eggs.
• In a separate large bowl, whisk together the flour, cocoa powder, wheat germ, flaxseed, baking soda, and salt. Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the chocolate chips.
• Spoon the batter into the muffin liners until they are almost full. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out just damp with small crumbs attached. Place the muffins on a cooling rack and let them cool for at least 5 minutes before digging in!

IRRESISTIBLE DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
• Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.