Welcome to the Chic-Peas Kitchen!
We're two best friends, Kelly and Suanne, who love to cook! We have a passion for fresh food, complex flavors, and saving time. We'll share with you what's for dinner (really!) as well as how we made it and how we can make it better.
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On my never ending quest to make breakfast a priority rather than an after thought, I proudly present you with Chocolate Almond Muffins. Reminiscent of Cocoa Puffs and the cocoa dusted Diamond brand almonds, the muffin is chocolately, but not overly so, and chock full of nutty goodness. I modified the recipe from Sparkpeople (
link) and used ingredients I had on hand. Unfortunately that meant the muffins would be low fat rather than fat free, but its not like I'm counting calories anyway.
Chocolate Almond Muffins
Makes 12, takes 20-30 min
1 1/3 cup all purpose flour
1/3 cup cocoa
2/3 cup sugar
2 tsp baking powder
1 1/4 tsp baking soda
1/2 cup slivered almonds
3/4 cup (6oz. container) low fat yogurt
3/4 cup milk
1 tsp vanilla
- Pre-heat oven to 400 degrees.
- Mix all the dry ingredients in a bowl, sifting to avoid large lumps. Include the almonds here.
- In a different bowl, mix all the wet ingredients.
- Pour the wet ingredients into the dry bowl and fold. Be careful not to overmix the batter as this will make the muffins too dense. Its okay if there is still some dry powder here and there.
- Bake for 12 minutes.
- Cool and enjoy.
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