Saturday, July 30, 2011

Chocolate Muffins

I've been craving muffins all week.

On my way into work every morning, I pass through the workplace cafeteria and the muffins always look so tempting. I've also been craving chocolate all week, but that's not unusual since I'm pretty much guaranteed to be craving chocolate 24/7.

So with the free time I had this morning, I decided to combine my two cravings into a recipe!
Chocolate Muffins
Recipe by Sarah

1/2 cup (60g) unbleached all-purpose flour
1/2 cup (64g) whole wheat flour
1/4 cup + 2 tablespoons (34g) barley flour
1/4 cup + 2 tablespoons (34g) oat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup packed (220g) light brown sugar
1 cup (240ml) coffee, freshly brewed
1/4 cup (24g) unsweetened cocoa powder
1 teaspoon vanilla extract
1/3 cup (75g) safflower oil
1 large egg

1. Preheat the oven to 375°F. Line muffin tins with paper liners.
2. In large bowl, combine the first seven ingredients.
3. Using a fork or a whisk, add the brown sugar into the flour mixture and stir until the mixture looks like fine sand with no large lumps.
4. In a liquid measuring cup or small bowl, combine the coffee and the cocoa powder. Stir until the cocoa powder is completely dissolved.
5. Stir the vanilla extract and safflower oil into the coffee and cocoa powder mixture. Allow to cool for 5 minutes.
6. Make a well in the middle of the flour mixture and crack the egg into it. Pour in the cocoa mixture and stir just until combined, being careful not to over-mix. Muffin batter should be slightly lumpy.
7. Using a 1/4 cup scoop or a 1/4 cup, fill the muffin liners. Bake the muffins for 15-20 minutes (rotating halfway through if your oven bakes unevenly), or until an inserted toothpick comes out clean.
8. Allow to cool 5 minutes. Enjoy!

YIELD: 15 muffins

Values calculated using CalorieKing with used ingredients
Nutrition Information
Serving Size: 1 muffin
CAL: 155
FAT: 6g
SAT. FAT: 0.7g
CHOL: 12mg
SOD: 178mg
CARB: 24mg
FIB: 2g
PRO: 2g
CALC: 60mg

You're probably looking at my picture thinking, "Sarah, that muffin doesn't really have a muffin top!" You'd (obviously) be right, I'm pretty sure I interfered with the rising process by opening the oven door to put the second set of muffins in.  Oopsy, oh well! They're still delicious.
They're also a little bit crumbly, as I found out when I went to cut it in half to butter it.
Regular butter just wouldn't suit for these. I had to go with one of my other favorite foods: PEANUT BUTTER!
Sometimes chocolate muffins can be overpoweringly sweet and have a really stick-to-the-roof-of-your-mouth texture. These muffins turned out to be not too sweet and have just the right amount of chew. If you're looking for oat and barley flour and can't find it anywhere, I buy mine from Vitacost. I get the Arrowhead Mills brand, but I believe they have other options as well.

Can I really call it a muffin if it doesn't have a muffin top? What do you think? Lemme know in a comment below! :) And if you make it, let me know down below as well!