Spicy Cocoa Muffins (reprise)
The experiment continues -
Ingredients
1 1/2 cups flour
2 T. soy flour
1 T. whole milk powder
1 T. wheat germ
1/4 cup sugar
6 T. unsweetened cocoa powder
2 t. baking powder
1/2 t. baking soda
2 t. ground cinnamon
1/4 t. ground cloves
1/4 t ground cayenne pepper
2 eggs
1 c. buttermilk
1 ripe banana (the riper the better)
1/2 cup butter, melted
1/2 cup coarsely grated semi-sweet chocolate
Preheat oven to 400 degrees. Grease 12 3-inch muffin tins and set aside.
In a bowl, mix flour, milk powder, wheat germ, soy flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, cloves, and cayenne pepper. Set aside.
In a blender or food processor, blend the eggs, buttermilk, banana, and butter. Pour into a large mixing bowl. Add dry ingredients above and stir until just blended. Fold in the grated chocolate. Spoon into muffin tins.
Bake about 15 minutes. Remove from tins immediately and let cool on a wire rack for 10 minutes.
NOTES
Soy flour, whole milk powder, and wheat germ enhance the nutritional value of the muffins considerably.
I tried using barley flour instead of wheat flour this time, and it seemed to work fine. (Barley flour is produced locally and wheat flour isn't).
You can vary the cayenne pepper from 1/4 - 1/2 t. I recommend 1/2 t. if you use buttermilk, and 1/4 t. if you use regular milk.
One very ripe banana is not enough to compensate entirely for the sugar. Next time I will try 2-3 depending on size.
You can substitute 1/2 cup semi-sweet chocolate chips for the grated chocolate if you want.
Next up on the experiment list - whipping the egg whites.
Ingredients
1 1/2 cups flour
2 T. soy flour
1 T. whole milk powder
1 T. wheat germ
1/4 cup sugar
6 T. unsweetened cocoa powder
2 t. baking powder
1/2 t. baking soda
2 t. ground cinnamon
1/4 t. ground cloves
1/4 t ground cayenne pepper
2 eggs
1 c. buttermilk
1 ripe banana (the riper the better)
1/2 cup butter, melted
1/2 cup coarsely grated semi-sweet chocolate
Preheat oven to 400 degrees. Grease 12 3-inch muffin tins and set aside.
In a bowl, mix flour, milk powder, wheat germ, soy flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, cloves, and cayenne pepper. Set aside.
In a blender or food processor, blend the eggs, buttermilk, banana, and butter. Pour into a large mixing bowl. Add dry ingredients above and stir until just blended. Fold in the grated chocolate. Spoon into muffin tins.
Bake about 15 minutes. Remove from tins immediately and let cool on a wire rack for 10 minutes.
NOTES
Soy flour, whole milk powder, and wheat germ enhance the nutritional value of the muffins considerably.
I tried using barley flour instead of wheat flour this time, and it seemed to work fine. (Barley flour is produced locally and wheat flour isn't).
You can vary the cayenne pepper from 1/4 - 1/2 t. I recommend 1/2 t. if you use buttermilk, and 1/4 t. if you use regular milk.
One very ripe banana is not enough to compensate entirely for the sugar. Next time I will try 2-3 depending on size.
You can substitute 1/2 cup semi-sweet chocolate chips for the grated chocolate if you want.
Next up on the experiment list - whipping the egg whites.