Chocolate Euphoria Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 335.9
- Total Fat: 16.7 g
- Cholesterol: 1.0 mg
- Sodium: 45.5 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 4.0 g
- Protein: 5.3 g
View full nutritional breakdown of Chocolate Euphoria Muffins calories by ingredient
Introduction
These are a PMS'ing woman's best friend! 5 hits of chocolate fill these giant, gooey-rich treats - melted into the batter, in the soy milk, the cocoa and of course two kinds of chips! Who needs the bakery when you can do this yourself?Makes 6 jumbo or 12 regular muffins These are a PMS'ing woman's best friend! 5 hits of chocolate fill these giant, gooey-rich treats - melted into the batter, in the soy milk, the cocoa and of course two kinds of chips! Who needs the bakery when you can do this yourself?
Makes 6 jumbo or 12 regular muffins
Number of Servings: 12
Ingredients
-
3 tbsp chia seed*
1/3 cup boiling water
1 cup flour
1/3 cup Kamut flour
1/3 cup rolled oats (not instant)
2 tbsp cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
5 oz semisweet chocolate
1/4 cup canola oil
1/3 cup white sugar
1/4 cup dark brown sugar
1 tbsp vanilla
1 cup chocolate soy milk
1/2 cup vanilla soy yogurt
1 cup mini semi-sweet chocolate chips
1/2 cup mini (vegan) white chocolate chips
Directions
Preheat oven to 350°F, grease a jumbo muffin pan (or line with paper cups).
Stir together chia seed and boiling water, set aside for 10 minutes.
In a small bowl, whisk together flours, oats, cocoa, baking soda, baking powder and salt. Set aside.
In a large bowl in the microwave, or over a double boiler, melt the chocolate. Remove from heat.
Stir in the canola oil until well blended, followed by the chia seed mixture, sugars and vanilla.
Combine the chocolate soy milk and the soy yogurt, set aside.
Beginning and ending with the dry ingredients, alternate additions of the flour and milk mixtures, stirring to just combine.
Fold in chocolate chips.
Bake for 30-35 minutes, until they test done.
*If you don't have chia seed, 1/4 cup of ground flaxseed will work just as well
Serving Size: Makes 6 jumbo or 12 regular muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Stir together chia seed and boiling water, set aside for 10 minutes.
In a small bowl, whisk together flours, oats, cocoa, baking soda, baking powder and salt. Set aside.
In a large bowl in the microwave, or over a double boiler, melt the chocolate. Remove from heat.
Stir in the canola oil until well blended, followed by the chia seed mixture, sugars and vanilla.
Combine the chocolate soy milk and the soy yogurt, set aside.
Beginning and ending with the dry ingredients, alternate additions of the flour and milk mixtures, stirring to just combine.
Fold in chocolate chips.
Bake for 30-35 minutes, until they test done.
*If you don't have chia seed, 1/4 cup of ground flaxseed will work just as well
Serving Size: Makes 6 jumbo or 12 regular muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.