Double Chocolate Muffins

Ladies and gentlemen....start your blenders (or food processors)!

These muffins are delish and are so easy to make.  You just dump the ingredients in, blend and bake!

Again, I find a lot of inspiration on Pinterest....these were also based on one of those finds.

I substituted ricotta cheese for the plain greek yogurt since I didn't have any plain yogurt in the fridge and the result was still yummy!

I'll be packing one of these this week to have along with my morning coffee when I get to work.  

 

 

Double Chocolate Muffins

Ingredients:

1 3/4 cup Oats

3 egg whites

3/4 cup Unsweetened cocoa powder

1/2 cup Unsweetened applesauce

1 teaspoon vanilla extract

1/2 cup ricotta cheese (the original recipe called for plain Greek yogurt)

1/2 teaspoon Cream of Tartar

1 1/2 teaspoons Baking Powder

1 1/2 teaspoons Baking Soda

1/4 teaspoon Salt

1 cup Hot Water

1/2 cup Whey Low Sweetener or some other sweetener that measures like sugar

1/2 cup Semi-sweet chocolate chips

1/2 cup chopped almonds

Directions:

Preheat the oven to 350 degrees F.

Grease a 12 cup muffin pan or line with foil cupcake liners.

Combine all the ingredients except the chocolate chips and nuts in the blender and mix well to combine and mixture is smooth.

Pour batter into a mixing bowl and stir in 1/2 the chocolate chips and nuts.

Spoon batter into the prepared muffin pan.

Bake for 10 minutes.  Remove the muffins from the oven and top with the remaining chocolate chips (I waited a little to long, as muffins were a little too solid on top to hold the chips nicely).

Return the pan to the oven and bake for an additional 3-5 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and remove muffins from the pan.  I couldn't wait and had one warm with my coffee for breakfast this morning!

....and that's What's Cookin' at Cathy's ~ Enjoy!