Healthier Muffins II

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In case nobody’s noticed yet, I love chocolate.

Oh wait, I think they noticed….Since last Christmas, I have received chocolate from 7 friends. I told my DD yesterday as we were opening up a humongous bar of Whitaker that “He who has friends will never run out of chocolate” (say it in a sagely manner).

Every few days, I would bake something for The Kids to bring to school the next day for recess.  It’s usually either bread or muffins. We are all in a chocolate mood (coz every time we open the fridge, there it is).  So I was inspired to use the Healthier Muffin recipe and tweak it into Healthier Chocolate Muffins.

It’s not difficult to tweak.  Let me first establish that I always always use cocoa powder because it’s easier to store a large amount of cocoa powder than chocolate (which needs to be refrigerated in our climate).  And you know I buy them by the kilo.  Also cocoa powder is more chocolatey than chocolate.  Just read the list of ingredients on your chocolate bar.

Whenever you use cocoa powder, do take note of 3 things. Firstly, heating up the cocoa powder gives it a more full-bodied flavor.  You can do that by adding the cocoa powder to hot melted butter.  The heat helps to ‘unlock’ the chocolate flavor and makes it more fragrant and rich.

Secondly, do bear in mind that cocoa is a bit more drying than flour.  You can replace the moisture by increasing the sugar or add a bit more liquid.

Thirdly, coffee, somehow, deepens the chocolate flavor.  I usually add in about 1/2 tsp of instant coffee.  Not enough to be able to taste the coffee or keep me awake at night but it brings a little something to the party.  If you are sensitive to caffeine, you can use decaf. Or not. It’s optional.

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Healthier Chocolate Muffins (makes 12)

1 1/2 stick butter (melted)

1/4 cup cocoa powder

rounded 1/2 cup sugar

1/4 cup coconut flour

1/4 cup almond flour

1/4 cup flaxseed meal

1/4 cup milk

3 large eggs

1/4 cup white wholemeal flour

1/4 cup plain flour

1 1/2 tsp baking powder

1 tsp vanilla

1/2 tsp instant coffee (optional)

2 big handfuls of chocolate chips/nuts

Melt butter in a big pot.  Let it cool slightly. Add in the ingredients according to the way it is listed, stirring with a whisk with each addition.

Scoop out onto lined muffin pan and bake at about 180c for about 18-20 min.

This recipe is not too sweet and yet rich, chocolatey and moist. No one can tell that there are flaxseed, almond, coconut flour and only 1/4 cup plain white flour in it.  It just tastes like a regular rich chocolate muffin cake. Except better.

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