makes 24 standard sized muffins
Today was one of those days where I really did intend to exercise, do homework, and take a shower but those things just did not happen. As I left class for a mental health minute, I looked out the window and to my lovely surprise, it was snowing! Days like these call for some serious baking.As I told you here, I got a new job as a part-time baker at a local coffee shop. I started on Sunday and, you guys, I literally got to (1) learn how to make their muffins and scones, and (2) baked for three hours. Umm best high school job EVER? I think yes. I’m so very excited to learn and work more!In the theme of my new job, I sort of adapted this recipe from what we make at the shop. I altered it quite a bit but hey, practice makes perfect.
Because I wanted to alter this recipe, I edumacated(favorite non-word ever) myself on how to substitute what for what and how to do so. I read here and here. Needless to say, I learned quite the lot.Fact of the day: Did you know adding yogurt to baked goods helps when baking in high altitude due to its acidity? Well now isn’t that fascinating. So, not only do you get those awesome tummy-boosting probiotics, you get a better baked good. How I love the Internet.Anywho, these muffins are healthy enough to eat for breakfast and (with a bit of ice cream maybe) sweet enough to satisfy your choco-cravings. I’m not going to lie and tell you these are oozy gooey, sugary muffins. They are dense and hearty. If you want them to be sweeter, add some chocolate chips to the batter! If not, I think you’ll love them how they are.
While I’m here I may as well show you how cute my granny-dog is after she plays in the snow:
Let’s do it!
What you’ll need:
1/2 stick butter, melted
1/8 cup Fage 2% plain yogurt
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour
1 cup whole wheat pastry flour
1 cup wheat bran
2 tablespoons baking powder
3 tablespoons cocoa powder
2 cups boiling water
2 cups frozen mixed berries
Semisweet chocolate chips to top
Line a muffin tin with liners and spray the inside of each. Preheat your oven to 375˚F. In a large mixing bowl(I use my Kitchen Aid mixer), combine the butter, yogurt, and sugar. Cream together on medium-high speed. Add the eggs, vanilla, and salt until combined.
In a separate bowl, mix together the flours, wheat bran(I used Bob’s Red Mill), and baking powder. Slowly add the dry ingredients to the wet ingredients on low speed. Continue until everything is incorporated. Add the cocoa powder. Slowly pour in the boiling water while the mixer is on low speed. Mix until the batter has incorporated everything, but still has a few lumps.
Mix in the berries by hand using a spatula.
Using an ice cream scoop or a large spoon, fill the muffin liners to about the 3/4 mark(you don’t want them to overflow!). Top each with two chocolate chips.
Pop in the oven and bake for 15-20 minutes. Serve immediately and store the rest in an airtight container for 3 days or in the freezer for multiple weeks.
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-You can omit using the whole wheat pastry flour and instead use 3 cups all-purpose-If you don’t want to use yogurt, use 1 stick of butter
-Top with raw sugar for a crunchy top(wish I would have done this)
-Top with peanut butter for a protein-filled breakfast or snack!
Nutritional info: 158 calories, 3g fat, 4g protein, 12g sugar