Happy new year everyone! May each and every day of yours be be filled with love, peace, hope, and joy! My wish for this year is to keep preparing healthier, reduced sugar treats for my family and friends. Therefore, I have decided to switch from using refined sugars to raw sugars. I have also added a few organic ingredients to my pantry. I wish that my family can continue to enjoy my homemade treats while staying healthy at the same time.
These were the muffins requested by my younger son on the second day of the new year. They were very similar to the low-sugar double chocolate muffins I have made before except that raw sugars and grapeseed oil were used this time. My younger son was asking if I could buy him another chocolate muffin that morning (grandpa bought him one from Timmy’s a couple of days ago and he didn’t get to finish it… he did have a good memory!). Oh well, why did he ask mommy to go out and buy him a muffin on a cold snowy morning while mommy could stay warm and comfortably at home to BAKE him six? So I quickly flew to my kitchen and get to work while he was playing with his new Thomas train track that he got for Christmas. Within half an hour we all got freshly baked chocolate muffins for breakfast!
這是EC在新年第二天按小兒子要求做的朱古力鬆餅，其實這跟之前的代糖朱古力鬆餅差不多，只是EC用了原蔗糖及葡萄籽油。孩子的公公前幾天在Timmy’s給他買了一個朱古力 muffin，但他沒有把muffin吃完，所以早上起床後便嚷著要EC給他多買一個新的(他的記性可真强) 。要媽媽在天寒地凍的清早外出買一個muffin給他，倒不如媽媽舒舒服服地留在家中焗六個鬆餅一起吃吧！於是EC便立即走入廚房開工，兒子則在客廳中玩Thomas火車(他的聖誕禮物啊！)，不消三十分鐘，所有人都有香噴噴的朱古力鬆餅作早餐了。
Quick and Easy Double Chocolate Muffins
Makes 6 muffins
120 g all-purpose flour
30 g unsweetened cocoa powder (I used Ghirardelli unsweetened cocoa powder)
1.5 tsp baking powder
1/4 tsp baking soda
1⁄4 tsp salt
1/3C dark chocolate chips, plus more for sprinkling (I used Ghirardelli 60% bittersweet chocolate chips)
120 g minus 1/2 Tbsp milk
1/2 Tbsp white vinegar or lemon juice
30 g fine demerara sugar
30 g muscovado sugar
55 g grapeseed oil
1 large egg
1/2 tsp vanilla bean paste or pure vanilla extract
Notes: The eggs I use are about 50 g each without shells.
無糖可可粉 30克 (EC用 Ghirardelli無糖可可粉)
入爐黑朱古力粒 1/3杯，另加少量洒面用 (EC用Ghirardelli 60%黑朱古粒力)
Preheat oven to 425°F/215°C. Grease muffin pan with oil.
Combine and sift (A) in a mixing bowl. Mix well and make a well in the center. Set aside.
材料 (A) 混合過篩放入大碗中，將粉往周圍撥成粉牆狀備用。
Make buttermilk by combining milk and white vinegar in another bowl. Let stand for 5 minutes (mixture will start curdling). Whisk in the rest of the ingredients in (B) until well combined. Add wet ingredients (B) to the dry (A). With a spoon or spatula, gently fold until just combined. Batter should be lumpy. DO NOT overmix or else you will get dense and rubbery muffins.
Spoon batter into the pan and sprinkle with additional chocolate chips.
Bake at 425°F/215°C for 5 minutes. Then reduce oven temperature to 375°F/190°C and continue to bake until a toothpick inserted in the center of muffin comes out clean, about 10 to 12 minutes more for my oven. Adjust time accordingly.
Remove pan from oven and cool for 5 minutes before transferring muffins to a wire rack to cool. Best served warm.
These muffins are moist, tender and super chocolatey. For best flavor, eat them when they are still warm. Toast them in the oven for 5 minutes until the chocolate chips are slightly melted when you eat them the next day.
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