Description
These healthy double chocolate cherry muffins are fast and easy to make. They taste great and are healthy enough for breakfast! Muffin anyone?
Ingredients
- ¾ cups All-purpose Flour
- ½ cups Whole Wheat Flour
- ¼ cups Brown Sugar (lightly Packed)
- 6 Tablespoons Unsweetened Cocoa Powder
- ¾ teaspoons Baking Soda
- ¼ teaspoons Salt
- ¼ cups Mini Semi-sweet Chocolate Chips
- ¼ cups Dried Cherries
- 1 cup Buttermilk
- 1 whole Large Egg
- 1 whole Large Egg Yolk
- ¼ cups Canola Oil
- ½ teaspoons Vanilla
- ¾ cups All-purpose Flour
- ½ cups Whole Wheat Flour
- ¼ cups Brown Sugar (lightly Packed)
- 6 Tablespoons Unsweetened Cocoa Powder
- ¾ teaspoons Baking Soda
- ¼ teaspoons Salt
- ¼ cups Mini Semi-sweet Chocolate Chips
- ¼ cups Dried Cherries
- 1 cup Buttermilk
- 1 whole Large Egg
- 1 whole Large Egg Yolk
- ¼ cups Canola Oil
- ½ teaspoons Vanilla
Preparation
Preheat the oven to 350 F. Lightly spray a 12 cup standard size muffin tin (or a 24 cup mini muffin tin) with cooking spray, or line with paper liners.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, cocoa powder, baking soda and salt until well combined. Add the chocolate chips and dried cherries and toss to combine.
In a medium bowl, whisk together the buttermilk, egg, egg yolk, oil and vanilla until well combined. Pour this mixture into the dry ingredients and stir until just mixed. Do not over-mix.
Fill the prepared muffin tin with the batter, dividing it equally between the muffin cups. They will be almost full. Bake for 23-25 minutes for full size muffins, and 16-18 minutes for mini muffins, or until a toothpick inserted in the center of a muffin comes out clean.
Muffins are best the first couple of days after baking them, but store well in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.
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