And we baked more with Chocolate. And this time we thought of having Chocolate in breakfast. How nice…isn’t it? The versatile options that come to mind, thinking of breakfast and chocolate together, are pancakes, muffins, loaves. Banana chocolate loaf, we had already tried and gobbled up. So we chose muffins, wondering if kids might reject the pancakes out-rightly.
We loaded them with chocolate chunks rather than chocolate chips. I like chunks more than chips, as they’ve got more bite to them. And as these muffins were for breakfast, we baked them healthier with the added goodness of whole wheat flour, extra virgin olive oil and yogurt.
Kids munched on these chocolate-y rather healthy muffins, declaring all of their meals as breakfast! I replaced butter with olive oil and half of refined flour with whole wheat flour in original recipe. If you don’t want that, you can simply use them in same quantity.
Recipe adapted from Baking from my home to yours
80 ml extra virgin olive oil
120 gm dark chocolate, coarsely chopped
1 cup all purpose refined flour
1 cup whole wheat flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tbsp baking powder
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup yogurt
1 large egg
1 tsp vanilla extract
- Preheat oven to 180 degree Celsius and line a 12 cup muffin tray with paper cups.
- Melt the chocolate and oil in microwave or on a double boiler and let it cool down.
- In a bowl, sift and whisk together both the flours, sugar, cocoa, baking powder, baking soda and salt.
- In another bowl, whisk together egg, yogurt and melted chocolate and oil and pour into flour mixture. Blend quickly using a spatula. Mix in chopped chocolate.
- Divide the batter into muffin paper cups and bake for around 20 minutes or until muffins bounce back, when touched gently on top.
- Remove from oven and let cool in the tray for five minutes and then completely onto a wire rack.
- Serve warm or at room temperature.