April 20, 2012

double chocolate chip muffins


I recently discovered Pinterest.  Am I late to the party?  Probably, but that's ok.  I like all the pretty pictures and all the great ideas.  But for the life of me I can't get an account on it.  Oh well, I'll just have to look and not pin.  Anyway, I found this recipe when I was browsing all the pretty pictures.  I thought I'd try it because it was made of ground up oatmeal instead of flour.





Here's the recipe!

Double Chocolate Chip muffins
adapted from Healthy is Always Better

Ingredients:
  • 1 3/4 cup oats
  •  2 eggs
  •  3/4 cup unsweetened cocoa
  • 1/2 cup vegetable oil
  • 1 tsp. vanilla extract
  • 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
  • 1-1/2 Tbsp. vinegar
  • 1-1/2 tsp. baking powder
  • 1-1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup hot water
  • 2/3 cup granulated sugar or sugar substitute (like Splenda granular) 
  • 1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)


Directions:
Preheat oven to 350 degrees. Line muffin pan with cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.

In a food processor, blend the oats until they are finely ground.  Pour finely ground oats into a medium bowl and sift in the cocoa powder, baking powder, baking soda, and salt.  Whisk to combine.


In the food processor, mix the eggs, yogurt, sugar, vanilla, vinegar, and oil.  Add the wet ingredient to the dry and fold the mixture.  Now add the hot water in mix well.  Fold in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.


Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.  Cool muffins before removing from pan.
Enjoy!