I'll huff and I'll puff... then I'll bake.
I used to jump on the elliptical to work off a mad. Now I bake it off. Today's Mad Mary's recipe? Chocolate muffins. Simple, not too heavy, not to sweet. Just enough to take the edge off.
Just adapted from the Cinnamon muffins. The idea was so remarkably simple. Delete the cinnamon and throw in the cocoa. And then to tone it down and remove the bite... some delicious cream.
2 cups Almond flour
2 teaspoons BAKING POWDER
1 teaspoon vanilla
4 large organic eggs
1 stick melted (half cup or 8 tablespoons) organic butter, unsalted, or Ghee.
1/3 cup Cream
1/3 cup sweetener (depends on how sweet you like your muffins) Swerve
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| Simple Chocolate Muffin. Perfection. |
2 cups Almond flour
2 teaspoons BAKING POWDER
1 teaspoon vanilla
4 large organic eggs
1 stick melted (half cup or 8 tablespoons) organic butter, unsalted, or Ghee.
1/3 cup Cream
1/3 cup sweetener (depends on how sweet you like your muffins) Swerve
1/3 cup Cocoa
Preheat the oven to 350F and line a muffin tin (12) with paper liners.
Sift all the dry ingredients into a large mixing bowl.
Add the Butter, then Vanilla, eggs, one at a time, then mix till well blended. Stir in the cream slowly so as not to whip it.
Note: add some chopped bits of dark chocolate on each before baking for that extra oomph!
Fill the muffin tins, bake for 20 minutes, then refrigerate for best texture and taste. Though pretty good right out of the oven too. Definitely helps to reduce the mad. So says I.
Preheat the oven to 350F and line a muffin tin (12) with paper liners.
Sift all the dry ingredients into a large mixing bowl.
Add the Butter, then Vanilla, eggs, one at a time, then mix till well blended. Stir in the cream slowly so as not to whip it.
Note: add some chopped bits of dark chocolate on each before baking for that extra oomph!
Fill the muffin tins, bake for 20 minutes, then refrigerate for best texture and taste. Though pretty good right out of the oven too. Definitely helps to reduce the mad. So says I.
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