Centuries ago when baking was done in hearth ovens, it would take a long time to bake a cake, and the final product would often be burned. Muffin tins, also called gem pans, named after The Gem Company which made them popular around the turn of the 20th century, so people started created cakes in tins and a whole new breakfast food was created.
Nothing can be better than chocolate for breakfast. These low fat chocolate chocolate chip muffins will bring on the day with a smile.
Decadent yet Healthy Chocolate Chocolate Chip Muffins
- 1 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup cocoa powder unsweetened
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup sugar or sugar substitute like Stevia
- 2 large eggs
- 1 1/2 cups buttermilk (add 1 tbsp. of vinegar to milk)
- 3/4 cup applesauce
- 2 tsp. instant espresso
- 1 cup mix of dark chocolate chips and chunks
- Preheat oven to 425F. Grease a 12 cup muffin tin.
- Whisk together the flour, cocoa, sugar, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk the eggs with the milk, apple sauce, coffee granules and vanilla extract.
- Make a well in the dry ingredients and add in the wet. Stir until combined and don't over mix, it should look lumpy. Add the chocolate chips.
- Use an ice cream scoop to fill the cups so you get equal distribution. Fill to almost the top, not completely full.
- To get a nice crispy top, bake for 5 minutes and then reduce the oven temperature to 350F. Continue baking for another 15 minutes or until a toothpick comes out clean.
- Set the tray on a wire rack and let cool for about 10 minutes before removing from pan. Gently twist each muffin to release it from it's cup. If not coming out easily, run a knife around the edge and then try again.
- Serve warm. Freeze the remainder so you have a fresh muffin whenever you get the urge.