My youngest daughter LOVES chocolate chip muffins for breakfast. I was tired of buying the ones at the store full of preservatives and no nutrition. I was determined to create a recipe that she loved with some good stuff and still let her enjoy her breakfast. This recipe was tricky because the cocoa powder made the muffins dry, so I kept trying until we created the perfect one!
Tips for baking these muffins:
I used all-purpose, unbleached flour
I used organic cocoa
I used raw whole milk
I used grass-fed, salted butter
When cooking or baking, using quality ingredients is going to make all the difference.
I used a baking technique for taller muffins by preheating the oven to 425 degrees and baking for 5 minutes then decreasing the temperature to 350 for the remaining 15 minutes.
If you overbake these muffins, they will tend to be drier so make sure not to overbake. I take them out of the pan immediately so they can start cooling on a cooling rack.
Storing: You can store these in an air-tight container for a few days or freeze them. They don't last long enough at our house to stick around. I should probably just make a double batch and save myself some time. Let me know what you think!
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