This particular kind of muffin was “ordered” by my 5 year old. She started school and the kind of eater she is, we are already having immense trouble just getting her to eat during her time in school.
Starting kindergarten is the beginning of a new life; for my baby and me. I am still getting used to the silence in the house, but also learning to enjoy the time to myself which I haven’t seen for many years. For the little one, it has not been much fun so far. She still misses her preschool. Waking up 6:30 in the morning is no fun and 7 hours of school for a five year old is too darn long.
In our home, school lunches and snacks are decided over the weekend, written down and food calendar goes up on the refrigerator. The children know what to expect when they open their lunch boxes and makes my task a little bit easier. The 5 year old does not like anything other than a jam or a hummus sandwich and a cheese stick. However what she looks forward to is that one hershey’s kisses in her lunch bag. Its the donkey and the carrot situation. She has to finish her lunch before she can get to that, and so far she never did. I truly feel sorry for her.. but the cruel mean mom that I am, I have not changed the rules.
But we made a deal.
not exactly a pretty thing to photograph..
Well here came the idea of the muffin. She wanted a chocolate muffin for dessert in the lunch box. And a muffin it was going to be. Only she had to eat some before she got to the muffin. She wanted them with “LOTS of chocolate and nuts” and I listened again… as long as she eats.
Few things to note here:
- I have used part whole wheat pastry flour and part all purpose flour. The whole wheat obviously makes it a tiny bit better/healthier.
- Since the chocolate chips went in there, I used way less sugar, so they were less sweet than usual. (but no one complained). Adjust the sugar to your taste.
- I did use a whole lot of nuts -a plenty with every bite; again for the reason of more substance going in. You can use the nuts and the chocolate chips in any proportions you want.
- I have used orange zest; (we all love the flavors of orange and chocolate together), but it is not required.
- Lastly, I made these eggless, because I ran out of eggs. I have used vinegar and applesauce. Now you might ask why I have used both vinegar and applesauce to substitute the egg.. simply because I wasn’t sure how much of each to use and also to get some fruit in there. So this was an experiment which worked out just fine. The muffins did rise and they were moist and spongy too.
Cocoa, chocolate chips, and walnuts – all things good came together to build these mini muffins. They are good for a mini dessert, snack or whenever you want them. They are really teeny tiny pop-in-the-mouth kind of size, but just perfect for the little hands to hold and also for the mom and dad so they can indulge once in a while without the guilt.
Double Chocolate Walnut Muffin
Ingredients: (makes 26 mini muffins or 10-12 large ones)
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1/4 cup unsweetened cocoa powder
- 3/4 scant cup brown sugar or any other sugar (I have used even less, but adjust to taste)
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup oil
- zest of one orange or 1 tablespoon orange blossom or 1 teaspoon orange extract or vanilla
- 1 tablespoon vinegar
- 4 tablespoons applesauce
- 1 cup warm water (warmed for about 30 seconds in the microwave) or milk
if you are making this with egg: Use 1 egg instead of 1 tablespoon vinegar + 1.5 tablespoon applesauce
- 1/4 cup + 2 tablespoon semi sweet dark chocolate chips
- almost 3/4 cup chopped walnuts
- confectioners sugar to dust, if you wish
Preheat oven to 390 degrees F.
In a bowl combine the dry ingredients : flour, sugar, cocoa, baking powder, baking soda and salt.
Combine the wet ingredients: oil, zest, blossom water/orange extract or vanilla, vinegar and warm water – and whisk them for a minute.
Combine the dry and the wet ingredients and stir with a wooden spoon/spatula until moist and just combined. it should be a sticky dough, not runny. Stir in chocolate chips and the nuts
Spoon batter into paper-lined muffin cup, filling almost to the top.
Bake for about 16-18 minutes or until toothpick comes out clean.
Cool and dust with confectioners sugar if you want.