What is a double chocolate muffin doing in the beta carotene chapter? It’s the hidden pumpkin, which is one of the most important ingredients in this totally chocolate tasting whole grain muffin.
Next time you have to send a treat to school, pack these and tell your kids they’re chocolate cupcakes – they taste that good. (Check label of chocolate for peanut allergies) Sometimes when you tell a kid there is pumpkin in something they just won’t eat it, so I give you permission to omit this minor detail.
Double Chocolate Muffins (Fall/Winter and Kid Friendly)
Wet Ingredients
1 cup (250 mL) buttermilk
1 cup (250 mL) pure pumpkin puree – not pumpkin pie filling!
1 cup (250 mL) dark brown sugar, packed
1/2 cup (125 mL) oat bran
1 omega-3 egg
Dry Ingredients
1 cup (250 mL) whole wheat flour
3/4 cup (175 mL) ground flaxseed
1/2 cup (125 mL) natural cocoa powder
2 tbsp (30 mL) wheat germ
2 tbsp (30 mL) cinnamon
1 1/2 tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
1/4 cup (60 mL) chocolate chips at least 60% cocoa mass or 70% cocoa mass chocolate chunks
1. Preheat the oven to 400°F (200°C.) Line a muffin tin with paper liners.
2. In a medium bowl using a wire whisk, beat together all the wet ingredients: buttermilk, pure pumpkin puree, brown sugar, oat bran and the egg. Set aside.
3. In a large bowl using a whisk or a fork mix together all the dry ingredients: whole wheat flour, ground flaxseed, cocoa powder, wheat germ, cinnamon, baking powder, baking soda and chocolate chips or chunks.
4. Pour the wet ingredients into the dry ingredients and mix till just combined.
5. Scoop the batter equally into 12 muffin cups and bake for 20-25 minutes or until done.
Each muffin contains
190 Calories, 4.6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 183 mg Sodium, 35.6 g Carbs, 5 g Fibre, 18.4 g Sugar, 5 g Protein
Diabetes Food Choice Values per serving
Each serving contains:
2 carbohydrate choices, 1 fats choice, 1 proteins choice
Courtesy Mairlyn Smith
Author of Healthy Starts Here!