Friday, June 28, 2013
I am one week away from signing the papers on the home we bought and finally getting the keys! just one more week! I haven't done much baking since more than half of my kitchens items are boxed up and waiting to be moved and my oven has gotten so bad that it isn't worth the frustration anymore.
However, I did manage to bake these wonderful moist muffins a few weeks back and figured now was a good time to get these posted! There is a secret to these muffins that I wasn't sure about at first. It uses a prune puree that replaces the butter in the recipe. I was so totally blown away about how well it worked out and how much the puree compliments the cocoa flavor. The muffins are actually kinda fudgy in texture and thats a massive bonus in my book.
The trick however is to not eat these until the next day..or the day after. These bad boys stay moist for days and days. When I tried one the first day, I didn't like it. The muffin stuck like crazy to the paper and the flavor was kinda bland. I was so let down since prunes are kinda pricey over here. The next morning I decided to give them another try. They peeled without any problems and it was then that I was able to get that fudge like texture with a fantastic chocolate flavor. These were awesome. My husband and two sons loved these aswell and mentioned that it was almost like eating a piece of cake instead of a healthy muffin..which by the way is another bonus..eating something that is healthy but totally not tasting like it.
I'll be making this again for sure! The original recipe says that it makes 12 muffins..I got like 18 so don't be to surprised if you get more aswell.
Healthy Cocoa-Chip Muffins
1 cup (about 6 ounces) Pitted Prunes
1 cup All-purpose Flour
1/2 cup Unsweetened Dutch-process cocoa powder,sifted
3/4 cup sugar
1-1/4 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
2 Large Eggs
1 tsp. Vanilla
1-1/2 cups Buttermilk or lowfat Plain Yogurt
1/3 cup Mini Semisweet Chocolate Chips
Preheat oven to 375 or 190 celcius. Line a muffin tin with paper liners and set aside.
Place prunes in a small saucepan and cover them with water. Bring water to a boil,remove the pan from the heat, and let them stand for 5 minutes. Transfer prunes to a food processor and process them until smooth,scraping down the sides of the bowl once or twice as necessary. Transfer the puree to a small bowl and let it cool down to room temperature.
In a large bowl,combine the flour,cocoa-powder,sugar,baking powder,baking soda and salt.
In a medium bowl, whisk together the eggs, vanilla, buttermilk, and prune puree. Add the wet ingredients into the dry and combine with a wooden spoon until mixture is moistened. Add in the chocolate and mix until combined.
Fill each muffin cup about two-thirds full. Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes before removing and allowing to completely on a wire rack.
Store muffins in an airtight container at room temp for up to 3 days,or wrap them individually in plastic wrap and then aluminum foil and freeze for up to one month.
Yield: 12-18 Muffins
Source: Mom's Big Book of Baking