Whole Grain Double Chocolate Muffins


Baking 12 muffins at a time works for large numbers of people but if you are baking for two and you like your muffins fresh, what’s a girl to do? Here’s what. Make up your own muffin mix and bake 4 at a time! Freshly baked muffins err-day. The muffin mix lasts quite a while but mine didn’t last a week (if you know what I mean). It took a few goes to get the timing right with my moody oven but that’s another benefit of baking small batches. If you can’t find/don’t want to buy spelt flour then just replace it with an equal amount of whole grain flour.

Whole Grain Double Chocolate Muffins

Adapted from Whole grain double chocolate muffins with salted caramel sauce over at Two Red Bowls.

Muffin mix:

1/2 cup spelt flour

2 cups whole wheat flour

1 cup cocoa powder

2 tsp baking powder

2 tsp bicarb soda

1/2 tsp salt

1 1/4 cups brown sugar

1/2 cup vegetable oil

In a large mixing bowl whisk together all of the dry ingredients until combined.

Add the vegetable oil and rub it into the mixture with your hands.

This mix will last for a month at room temperature or for three months in the freezer.

To make 4 large muffins:

1 1/4 cups of muffin mix

1 egg

4 tbsp milk

1 tsp vanilla extract

1/2 cup dark choc chips, plus extra for sprinkling.

Preheat the oven to 180 C, line a muffin tin with 4 paper liners.

Mix everything together until just combined then divide evenly between the 4 paper liners.

Sprinkle the top of each muffin with choc chips.

Bake for 18-20 minutes or until a skewer poked in comes out clean.

Allow to rest in the tin for 5 minutes then transfer to a wire rack to cool completely.


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