Mexican Chocolate Muffins Recipes

MEXICAN CHOCOLATE MUFFINS

Steps:

• Note on using lentils: If using canned lentils, drain first and omit salt; if using dry (my preference is dry red lentils) measure 1/3 cup rinsed lentils into saucepan, add 2/3 cup water and bring to boil; reduce heat and simmer 20 minutes (may need to add a small amount of water) cool and measure.
• Mash lentils with a fork in mixing bowl.
• Add eggs, oil, sugars, and vanilla extract to lentils.
• Mix just to combine.
• Mix flour, baking soda, baking powder, salt, cocoa and cinnamon in separate bowl.
• Add dry mixture and blend until combined.
• Fold in chocolate chips and walnuts.
• Pour into greased muffin tins.
• Bake at 350 degrees F for 20-25 minutes.
• Let cool 10-15 minutes for easy turn out.
• Dust tops with confectioners sugar.

MARVELOUS MEXICAN CHOCOLATE MUFFINS

Steps:

• Position oven rack in center of oven, and preheat to 400°F Spray the inside of the muffin tins and the rims with nonstick spray or put the paper cups inches If you are using silicone, spray as directed then place them on a cookie sheet.
• Place the chocolate and butter in the top of a double boiler set over simmering water. If you don't a double boiler, use a heat safe bowl the fits snugly over a small pan of simmering water. Stir constantly until the chocolate and butter are half melted. Remove double boiler/bowl from heat then continue stirring, away from the heat until smooth. Cool for 10 minutes.
• Meanwhile, whisk the flour, baking soda and salt in a medium bowl until well blended. Set aside.
• Once the chocolate mixture has cooled, whisk in the eggs one at a time, making sure the first is completely incorporated before adding the second. Whisk in the sugar until completely dissolved. Then whisk in the milk and vanilla until smoot, about 2 minutes.
• Stir in the prepared flour mixture with a wooden spoon until well blended. Do not overmix.
• Fill the prepared muffin pans 3/4 full. Save leftover batter for second batch. Bake for 20 minutes or until the muffins have pale brown, smooth, rounded tops and a toothpick comes out clean.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin from side to side to release. Remove from pan and set on rack to cool for an additional 5 minutes more then serve. If storing or freezing, let cool completely before storing in airtight containers or freezer bags. These muffins will stay fresh up to 24 hours at room temperature, or up to 1 month in the freezer.

MEXICAN CHOCOLATE-BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the flour, sugar, baking powder and salt.
• In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.
• Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.
• Divide the batter among the prepared muffin cups, filling each about 3/4 full.
• Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.
• Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.

MEXICAN MUFFINS

Steps:

• Preheat oven to 400°; grease muffin tin.
• In a bowl, whisk the milk, butter, and eggs together.
• In another bowl, mix together the flour, baking powder, cumin, and salt; add liquid mixture to flour mixture; stir just until blended; stir in cilantro.
• Spoon batter into prepared muffin tin, filling cups to the top.
• Bake about 15 minutes or until pick comes out clean and dry.

MEXICAN CHOCOLATE OATMEAL PEPITA MINI MUFFINS

Steps:

• Pre heat oven to 180°C (350F).
• Grind pepitas; set aside.
• I used oil sprayed mini muffin trays. Depending on the size of your tray, baking times will differ.
• The muffins are done when the tops "spring" back and a toothpick comes out clean.
• In a large bowl, mix (with you fingers ;-) ), oats and butter "well.".
• Add boiling water; combine with mixture; stir in finely ground pepitas. Set aside to cool.
• As I "always" like to speed up the process, I placed the bowl in the freezer for about ten minutes; re-whisked to refresh.
• I "gently" whisked all together.
• In separate large bowl, combine xylitol and cinnamon (or "only" sugar if using), eggs and vanilla powder. I used a wooden spoon.
• Add to cooled oats-butter-pepita mixture; combine well.
• In a separate bowl, sift together flour, baking soda, baking powder, salt and dark chocolate.
• I found it easier to mix when I placed the dark chocolate in a small pan on the stove, continuously stirred until melted.
• Add flour-chocolate mixture to wet mixture; combine well.
• Spoon batter into prepared trays.
• Do NOT overfill and make sure the top of the muffin tray is oil sprayed so as to not stick.
• Bake for 10 minutes or until done.