Food recipes
Berry Chocolate Muffins
Berry Chocolate Muffins Ingredients: orange juice, raw oil, olive, salad or cooking sugars, brown salt, table wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum...
Berry Chocolate Muffins
Ingredients:
orange juice, raw
oil, olive, salad or cooking
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
oats
cocoa, dry powder, unsweetened
spices, cinnamon, ground
currants, zante, dried
raspberries, raw
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat your oven to 350 degrees and lightly grease 12 muffin cups.
To assemble these muffins, start by combining the orange juice, oil, brown sugar, and salt together in a large bowl.
Stir to combine, and set aside.
In a separate bowl, sift together the spelt flour, baking powder and soda, oats, cocoa, and cinnamon.
Throw all of your berries and chocolate chunks into the dry mixture, and toss gently to coat.
Pour the wet ingredients into the bowl of dry, and stir carefully so as not to break up the berries.
Once just combined, spoon the batter into your prepared muffin cups, filling them up about 3/4 of the way to the top.
It might seem like a lot of batter, but trust me, it will all fit into those 12 cups!
Bake for 18 22 minutes, until a toothpick inserted into the center comes out clean.
Let rest in the pans for 10 minutes before turning the muffins out and cooling them completely on a wire rack.
Ingredients:
orange juice, raw
oil, olive, salad or cooking
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
oats
cocoa, dry powder, unsweetened
spices, cinnamon, ground
currants, zante, dried
raspberries, raw
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat your oven to 350 degrees and lightly grease 12 muffin cups.
To assemble these muffins, start by combining the orange juice, oil, brown sugar, and salt together in a large bowl.
Stir to combine, and set aside.
In a separate bowl, sift together the spelt flour, baking powder and soda, oats, cocoa, and cinnamon.
Throw all of your berries and chocolate chunks into the dry mixture, and toss gently to coat.
Pour the wet ingredients into the bowl of dry, and stir carefully so as not to break up the berries.
Once just combined, spoon the batter into your prepared muffin cups, filling them up about 3/4 of the way to the top.
It might seem like a lot of batter, but trust me, it will all fit into those 12 cups!
Bake for 18 22 minutes, until a toothpick inserted into the center comes out clean.
Let rest in the pans for 10 minutes before turning the muffins out and cooling them completely on a wire rack.