Breakfasts are the *most* important meals of the day and I am one among those people who can just not live without a proper breakfast every morning. Nevertheless, breakfast is most neglacted and disregarded by people.
Chocolate Cupcakes/Muffins
These Chocolate cupcakes/muffins are another of my favorite breakfasts. Bake them on the weekends and store in air tight plastic boxes in a single layer, so that your breakfast for atleast a week is ready for you to just pick and go, and what more, these are butter free! They keep well for around a week or so.
Recipe adapted from:Cakes – 1,001 recipes from around the world
Chocolate Cupcakes/Muffins
Ingredients:
- All-Purpose flour – 2 cups
- Unsweetened Cocoa powder – 1/2 cup
- Baking powder – 2 tsp
- Salt – 1/4 tsp
- Milk – 3/4 cup
- Canola Oil – 1/2 cup
- Granulated Sugar – 1 1/4 cup
- Honey – 1 tbsp
- Eggs – 2 large
- Semi sweet chocolate chips – 1/4 cup
Method:
- Preheat oven to 350 F.
- Spray a 16 muffin-pan or individual muffin cups with cooking oil, or line with foil or paper cups.
- Sift the flour, cocoa, baking powder and salt into a large bowl.
- Beat the oil, sugar and honey in a large bowl in a food processor or using an electric mixer at medium speed for 2 mins.
- Add eggs, one at a time, until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the milk. Stir in the chocolate chips.
- Spoon the batter into the prepared cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
- Cool the muffins on racks.
Enkoy, and remember, Never skip breakfasts! Start having a delicious healthy breakfast from today and make your kids always have their breakfast too right from their childhood.
Luv,
Mona
