Tag: Chocolate Muffins

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Antique Tea Muffins

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Why these little gems are called by that name, I have no idea, because they are so different from what you would think they would be. When I read the name of them, I envisioned a vanilla little “cornbread” looking muffin that would go with a cup of hot tea. But what they are are the most delectable chocolate gooey yummy morsels of bliss. When I made them for a video on YouTube last week, it didn’t dawn on me until today that not everyone out there in WordPressLand would watch my video (shame on you for not, but this is Thanksgiving week, so I will forgive you) and they are so good that I wanted to share them with you. A dear friend Peggy gave me this recipe after a mutual friend of ours told me that Peggy had made them for her and that I HAD to make them. So…here we are a week later and I have made them twice already. A friend from Corpus Christi wrote and she has made them for a ladies event also and loved them. So do yourself a favor and make these wonderful little brownie bites. You will get addicted to them, as I have done. The original recipe calls for 1 cup of butter, but I made them with 1 stick, (1/2 cup) and loved the texture of them using half the amount of butter, so that is how I am posting it.

1 stick butter

8 oz semi sweet chocolate chips (or 1 cup)

Melt the butter and the chocolate chips together. I microwaved them for about 40 seconds and stirred the mixture until all the chocolate chips were melted. But my butter was at room temperature.

Add 1 cup flour, 1 1/2 cups granulated sugar, 4 eggs, 1 teas vanilla, 1 teas almond extract. Stir until mixture is well combined. Spray a miniature muffin pan with cooking spray. Using the middle size cookie scoop, fill each muffin pan with enough mixture to almost the time. This recipe makes 36 miniature muffins. Bake in preheated 325 oven and bake for about 13-15 minutes. You want to be sure and not overbake. You want the middle to be soft and gooey texture. Cool for a few minutes before removing from the pan.

Breads · Chocolate · Daily Thoughts · Uncategorized

Chocolate Pumpkin Muffins

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If you know me you know that I’m not a very healthy baker or eater. But I figure that if I can run around with a couple of healthy people, some of their good cholesterol and vibes just might rub off on me. Cecilia is probably one of my most healthy friends. She walks and pushes her Fitbit to the limit. Her recipes are ones in which the folks on the biggest loser would be proud to serve. She and I are complete opposite in our cooking but she puts up with and indulges me when they come to see us. This recipe is one she sent when she read that I was going to post at least 2 healthy recipes this month. I have been so busy baking strawberry pies,chocolate almond pies, lemon and orange cakes that I almost forgot that I said I would post a healthy recipe. So before I go to the kitchen to make cream cheese frosting, here for you crazy, healthy size 4 people is my second healthy recipe. Cecilia assures me that they are delicious. I have to admit, everything I have eaten that she made has been wonderful. She got this recipe from her niece Rebecca. Thank you Rebecca for allowing me to share this.

Makes 12 muffins

1/4 cup coconut oil

1/3 cup unsweetened apple sauce

2/3 cup honey

2 eggs

1 teas vanilla

1/2 cup organic pumpkin puree (canned)

1 heaping cup oat flour (directions on this below)

2/3 cup cocoa powder

1 teas salt

1 teas baking powder

1 teas baking soda

3 tables unsweetened almond milk

a Splash of Apple cider vinegar

Handful or 2 of mini chocolate chips (she used Enjoy Life brand which is dairy, soy, and gluten free)

You can also add a handful or walnuts or pecans.

Preheat oven to 350. She said that she just lightly greased the muffin pans because the muffins will stick to muffin liners.

First, you need to make your oat flour if you don’t have any on hand.

She just took gluten free rolled oats and pulsed them in the blender until they turned into a powder (very easy and quick)

In a small bowl, mix the almond milk and a splash of apple cider vinegar. Set aside.

In a large mixing bowl, mix coconut oil and apple sauce together well. Add honey. Then add the eggs, pumpkin and vanilla. Mx until all are combined.

In a separate bowl, mix the dry ingredients: oat flour, cocoa, salt, baking soda and baking powder. Then slowly mix your dry ingredients into your wet ingredients.

Gently fold in your almond milk mixture until well mixed.

Last, throw in the chips and gently fold into mixture.

Fill the cupcake pan about 2/3 of the way. Bake at 350 for about 18-20 minutes or until muffins tests done. Remove from oven and let sit about 5-7 minutes. Remove to a baking rack to cool completely. It is at this point I would probably take one of the warm muffins and cut it in half to poke a big slice of butter on it. Of course, that would ruin the “healthy” part but it sure would taste good.

Thank you Cecilia and Rebecca. These do sound really good and I do plan to make them. I even have Trader Joes Gluten free oats on hand because I use them in our favorite oatmeal cookie recipe that isn’t healthy, but the oats make amazing cookies.