Recently, I saw the most mesmerizing post from an amazing baker, Liz at My Favourite Pastime. It featured rich, scrumptious chocolate chip muffins. They literally jump off the screen, begging to be baked at Casa Curls and Carrots. Liz is such a warm, generous blogger and has become a dear pal. She gives a lot to our community of bloggers. Plus, it never hurts that her recipes are always delicious and seem to come out perfectly every time! Take a peek at her blog.
Even better, I recently received a Hanukkah gift of gorgeous, tall and elegant muffin cup liners from my dear friend Gayle. I want a reason to use the beauties! Of course, Abba also gave me a gorgeous blog prop for Hanukkah – a deep green, thick muslin tablecloth. I color and fabric and am itching to incorporate it.
I go to “work” (insert: fun) baking Liz’s muffins. Oh, you know me. I just can’t leave well enough alone. Using baking calculations found here, I create a lactose-free version that certain family members could enjoy. The delightful, pillowy muffins I create using Liz’s recipe as my starting point are also low in fat and 100 percent whole grain. I can’t help but make baked goods a bit more salubrious.
The original recipe is already perfectly sweet, with just the right amount of sugar – Liz also enjoys a subtle sweetness in her pastries. However, I substitute Greek yogurt for half of the butter and incorporate light, airy whole wheat pastry flour.
Healthful dark chocolate replaces semisweet chocolate chips for extra antioxidants, theobromine (which promotes gum health), vitamins and minerals.
The chocolate in the original recipe calls out for flavors of orange and ginger – so into the mix go dried ginger, orange zest and fresh orange juice. I once had an unforgettable dark chocolate bar infused with orange, chocolate and ginger.
Each muffin is topped with a tiny sliver of orange and a large, dark chocolate chip. Each fall exactly to middle of the muffin during baking – a small miracle and unexpected surprise when the muffin is opened. The delectable, light muffins is perfect with a spot of hot chamomile tea on a brisky Autumn afternoon.
Makes 11 healthy and delectable muffins
This recipe was adapted from my friend Liz’s recipe at My Favorite Pastime
- 175 grams whole wheat pastry flour
- 25 grams (2 tablespoons) powdered sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. fine salt
- 1 tsp. fine, dried ginger
- the zest of one orange
- 125 grams (½ cup) granulated, white sugar
- 2 large eggs, room temperature
- 100 mL unsweetened almond milk (⅓ cup + 4 teaspoons)
- 75 grams (5 Tbsp.) lactose-free butter or margarine, melted and cooled
- 75 grams (4 Tbsp.) low-fat Greek yogurt*
- 30 mL (2 Tbsp.) orange juice
- 5 mL (1 tsp.)pure vanilla extract
- 152 grams (¾ cup) 60-70% dark chocolate chips, plus 11 additional chocolate chips
- 11 slices of orange (in moon-like shapes)
- Preheat oven to 375°F (190°C).
- Line a standard muffin tin with 11 muffin cup liners.
- Sift the flour, powdered sugar, baking powder, baking powder and salt into a bowl. Stir in the sugar and the chocolate chips.
- Make a well in the centre.
- In another bowl, whisk together the two eggs, almond milk, melted butter and vanilla extract. Stir in the orange juice.
- Pour the liquid ingredients into the well and mix just until incorporated.
- Use a standard ice-cream scoop to fill the eleven muffin cups. The ice-cream scoop ensures even distribution of the batter.
- Top each muffin with an orange slice and a dark chocolate chip.
- Bake at 375°F (190°C) for 20-25 minutes or until light gold and a toothpick inserted in the center comes out clean.
- Allow the muffins to rest for five minutes, then remove to wire racks to cool completely. Enjoy!
- I used a scale to weigh all of my ingredients. This ensures accuracy. The U.S. measurement of a cup, for example, can vary greatly depending on the density of the ingredient, etc. Click here for a great resource for baking calculations.
*Yogurt is a naturally lactose-free food
©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.