Chocolate Gingerbread Muffins….Yum

 

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Gingerbread Chocolate Muffins

 

Ingredients:

  • 2 Cups of AP Flour (spoon the flour into the measuring cup) ( or 1.5 cups AP flour and 1/2 cup Whole Wheat Pastry Flour)
  • 2 tablespoons of Cocoa powder ( I used 1 TB of Traders Joes brand and 1 of Penzey’s Dutch)
  • 1 tablespoon of Penzey’s Ground Ginger
  • 1 Teaspoon of baking soda
  • 1/2 teaspoon of flake kosher salt
  • 1/2 cup Sugar
  • 1/2 cup Molasses
  • 1/4 cup of skim milk (why use whole milk or 2%, skim is better and favor will not be sacrificed)
  • 2 eggs (farm fresh or egglands best) (friendly note if you want to decrease the fat even more use 2 egg whites in place of every one egg)
  • 1/2 stick (1/4 cup) of butter (unsalted)
  • 1/2 cup of natural applesauce or no sugar added (****best way  to decrease fat in a recipe, adds moisture;plus no one will either know)

Directions:

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Place the first five ingredients into a medium glass bowl and whisk together thoroughly (we don’t want any cocoa powder balls. If your cocoa powder is very clumpy use a sifter for all the dry ingredients.

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In a separate medium sized bowl melt the butter in microwave.

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After butter is melted whisk in the sugar, applesauce, milk, and molasses.

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Once mixed well add the eggs separately mixing to incorporate each egg at a time.

 

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Now fold in the liquid mixture into the dry mixture (be careful not to over mix this will cause tunneling).

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Line 12 to 14 muffin tins with cupcake wrappers and spray with Pam or other canola oil spray.

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Use a # 16 scoop to divide the batter evenly. I came up with 14 muffins this way.

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Place in the oven for 20 to 25 minutes (until toothpick comes out clean).

 

 

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