Double Chocolate Fiber Muffins Recipes

DOUBLE-CHOCOLATE MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In medium bowl, mix crushed cereal and buttermilk; let stand 5 minutes. Stir in oil and egg. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

BEST EVER DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt, along with the chocolate chips, reserving a few chocolate chips for topping the muffins (optional).
• Into a large liquid measuring cup or bowl, add the milk, eggs, vanilla and oil. Whisk together with a fork.
• Add the liquid ingredients and mix everything together just until no streaks of flour remain.
• Divide the batter evenly between the 12 muffin cups and top with the remaining chocolate chips (optional).
• Bake at 350 degrees Fahrenheit for about 23-25 minutes, or until a toothpick inserted into the centre of one of the muffins comes out clean.

IRRESISTIBLE DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
• Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners; coat liners with cooking spray.
• Mix chocolate drink powder into the milk. Stir until smooth.
• Beat brown sugar, egg, oil, and vanilla extract together until well mixed.
• Add chocolate milk to egg mixture and stir to combine. Add baking mix and mix well. Fold in chocolate chips. Spoon batter evenly into muffin cups, filling nearly to the top.
• Bake until a toothpick comes out with only moist crumbs attached, 15 to 18 minutes.

DOUBLE-CHOCOLATE MUFFINS

Steps:

• Heat oven to 375°F Place paper baking cup in each of 12 regular-size muffin cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In medium bowl, mix cereal and buttermilk; let stand 5 minutes. Stir in oil and egg. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

DOUBLE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
• Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.

DOUBLE CHOCOLATE MUFFINS

Steps:

• Prep the oven and muffin pan. Preheat your oven to 425°F. Butter a 12 muffin baking pan or line it with muffin liners.
• Combine the dry ingredients. In a large bowl, mix the flour, cocoa powder, brown sugar, baking powder and salt.
• Make the batter. In another bowl, combine the sour cream, melted butter, vegetable oil, milk, eggs, vanilla extract and whisk until well incorporated. Add the wet mixture to the flour mixture and using a spatula mix everything until flour is moistened, please note the batter will be a bit lumpy. Fold in the chocolate chips using a rubber spatula.
• Bake. Spoon the muffin batter equally into the muffin cups, filling them all the way to the top. Transfer the muffins to the oven and bake for 5 minutes at 425°F then reduce the heat to 350°F and bake for an additional 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
• Cool. Cool the muffins in the pan for about 10 minutes, then transfer them to a cooling rack to finish cooling.

DOUBLE-CHOCOLATE FIBER MUFFINS

Steps:

• 1.Coat about 15 muffin cups with nonstick cooking spray.
• 2In a mixing bowl, add the flour, cocoa powder,sugar, baking soda, and salt; stir to combine.
• 3In another bowl, add the milk, applesauce, eggs, and vanilla; whisk until blended.
• 4Add the liquid ingredients and 1/2 cup chocolate chips to the dry ingredients.
• 5 gently fold until incoporated, do not to overmix.
• 6 Pour batter evenly into muffin cups.
• 7Sprinkle remaining chocolate chips evenly over muffin batter.
• 8Bake at 400 degrees for 20-22 minutes or until pick comes out clean.
• 9Place pan on a wire rack to cool for a few minutes before removing muffins from pan.

CHOCOLATE FIBER MUFFINS

Steps:

• Mix buckwheat flour, flax, and water. Let stand.
• Preheat oven to 350°F Line two muffin trays with paper baking cups. Spray with oil or Pam.
• In a separate bowl, mix all dry ingredients.
• Add vanilla, oil, vinegar, and eggs to buckwheat mixture. Blend well.
• Add liquids to dry ingredients and mix well.
• Fill cups about 2/3 full.
• Bake for 20 - 30 minutes, or until toothpick inserted comes out clean.

DOUBLE CHOCOLATE BANANA OATMEAL MUFFINS (FIBER)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Mix together the first six ingredients.
• Mix together all of the wet ingredients in a separate bowl, make sure to mix well.
• Stir the two separate mixtures together using the "dump" method until just moistened (It will be lumpy).
• Fold in the chocolate chips and the nuts if using.
• Fill greased on paper lined muffin tins 3/4 full.
• Bake for 20 to 25 min, test before taking out.