chocolate mini muffins
I had a little bit of buttermilk left in the carton this morning so I decided to play with a few ingredients and the result was these tasty little treats. You will need a kitchen scale for this recipe since most of the measurements are based on the weight of a large egg.
If an ingredient is listed as "1 x something", then add one times the weight of the egg(s) that you used in the recipe. If an ingredient is listed as "1 x 1/4 t. something", then add one quarter teaspoon for each egg used in the recipe. If you use small or medium eggs, you will have to reduce flavouring and rising agents a little bit.
Servings:
18 mini muffins
Preparation Time:
30 minutes
Tools
- kitchen scale
- small microwave safe bowl
- small mixing bowl
- medium mixing bowl
- spatula
- whisk
- measuring spoons
- one 18 hole mini muffin pan per large egg
- mini muffin papers
Ingredients
- Some number of large eggs.
- 1 x buttermilk
- 1/2 x dark brown sugar
- 1/2 x butter
- 1 x buttermilk
- 1 x thick rolled oats
- 1 x whole wheat flour
- 1/4 x cocoa powder
- 1 x 1/4 t. salt
- 1 x 1/4 t. vanilla
- 1 x 1/8 t. cinnamon
- 1 x 1/8 t. baking soda
- 1 x 1/2 t. baking powder
- 1 x chocolate chips
Cooking Instructions
- Place the medium mixing bowl onto the scale and zero the scale.
- Crack the egg(s) into the bowl and write down the weight of the egg(s).
- Add the brown sugar and the first portion of buttermilk and set aside.
- Place the small microwave safe bowl onto the scale and zero scale.
- Stir in the butter, second porttion of buttermilk, and rolled oats.
- Microwave on high for 1 minute.
- Place the small mixing bowl onto the scale and zero the scale.
- Stir together all of the remaining ingredients except the chocolate chips.
- Use the whisk to beat the egg, buttermilk, and sugar mixture.
- Pour the flour mixture over the egg mixture.
- Use the spatula to scrape the oat mixture over the flour mixture.
- Dump in the chocolate chips and gently fold together with the spatula.
- Fill each muffin cup 3/4 full.
- Bake muffins at 325F for 12 minutes.
- Let muffins rest in the pan for 6 minutes before removing muffins to a wire rack.
Notes
I only have thick rolled oats so I use the microwave to soften the rolled oats so they will be completely cooked in the muffin. If you use a thin rolled oat, then you can skip the microwave step. Instant oatmeal and steel cut oats will not work in this recipe.
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portlandpiper – Mon, 2007 – 11 – 19 01:52