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Great to start off your day or a great pick me up at any time.
Moist and delicious. Can be frozen then reheated for later use.
Cooking Time: 25 minutes
Prep Time: 30 minutes
Total Time: 55 minutes
Yield: 12 large muffins
1 1/2 cups (180g) organic unbleached white flour
1 1/2 cups (180g) organic whole grain pastry flour
1 1/2 Tbs (15g) each: brewer’s yeast, wheat germ and oat
1 Tbs (15g) baking powder
1/2 tsp (2g) each baking soda and sea salt
1 1/2 cup (360g) plain organic nonfat yogurt
3 Tbs (10g) dark roast instant coffee
10 Tbs (140g) organic unsalted butter, softened
1 cup (50g) sucanot, ground
2 extra large organic eggs
1 cup (170g) organic semi-sweet chocolate chips
Pre-heat oven to 375°F (190°C). Completely grease the inside
and top of muffin pans. Set aside.
Mix flours, brewer’s yeast, wheat germ, oat bran, baking powder,
baking soda and salt in a medium bowl. Set aside.
Blend yogurt with coffee in a small bowl. Set aside.
Using an electric mixer, beat together butter and sucanot until fluffy,
about 4 minutes. Add eggs, one at a time, beating well after each addition.
Beat in 1/2 of the flour mixture. Beat in 1/3 of the yogurt mixture.
Beat in remaining flour mixture in two batches, alternating with the yogurt mixture, until
incorporated. Fold in the chips.
Using a large ice cream scoop, scoop a generous portion of batter into
the muffin pans. Bake for 25 to 30 minutes or until golden brown. Set on a wire rack to cool
for 5 minutes. Remove from pans and serve warm. (For mini muffins, use a small scoop and bake
for 12–15 minutes.)
Note: This recipe makes 36 mini-muffins.
Serving Size 1 serving
Calories from Fat 137 (37%)
% Daily Value*
25%Total Fat 16g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 3g
Sugar Alcohols 0g