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Tuesday, May 27, 2008

Chocolate Muffins


Ok, this is a highly tweaked recipe so I wanted to make sure I had a copy of what I did since I was just kind of adjusting as I went along. The batter is super yummy!! Ethan has been asking for muffins since I made the first one. I didn't tweak it as much and it had pureed squash instead of pear, but I thought pear would be more subtle.

I'll update after they're done!

Edit: These were really, really good! They puffed up a lot in the oven but deflated a little when they came out but still a good muffin. They had a very cakey texture and smelled soo fudgey and taste delicious! Mmmmmmmm!! The lighter bits are just the oats, which add a nice texture (I added rolled oats to the ones I made before; steel cut definately have a different texture). Ethan even ate one without asking to put frosting on it, which is a big deal, lol! Shaylee is waiting for pie. I don't feel like making banana bread today anymore but will do it tomorrow.


Chocolate Muffins


Preheat oven to 350.

1 cup flour
1/3 cup ground flax
1/3 cup protein powder
1 cup sugar
1/2 cup unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Mix these dry ingredients in a bowl. Stir in:

1 cup pear puree
1 cup vanilla soy milk
1/4 cup steel cut oats soaked in 1/2 cup hot water (add oats and water)
1/2 cup chocolate chips (optional; I only had 1/4 cup)

Stir until just moistened. Fill lined muffin cups and bake at 350 for 20 to 30 mins (my oven isn't heating right but this is from the original). Top with favorite toppings to eat!

Banana Banana Bread

I love this recipe. It's so good and moist! I think I will make a triple batch today as I bought a ton of very ripe bananas. I am also going to try using flax instead of the eggs since I'm running low on eggs. Apparantly 3 Tbsp flax + 2 extra tbsp of liquid should work. I like adding flax anyway since it's virtually pure fiber. I will also substitute most of the butter for pear puree. I like tinkering with my recipes ;)

I am also going to make the chocolate muffins I blogged about here. Ethan keeps asking for them as he LOVED!!! them so much. I didn't tell him about my secret additions, lol!!!

Banana Banana Bread



INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter

3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe
bananas
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.