Jeff and I wanted to make something yummy for Thanksgiving morning...we were both thinking chocolate, so we added a bit more chocolate than normal for these muffins for a treat. Hard to believe they are whole wheat! A perfect idea for breakfast if you are having family or friends over for the holidays...
What you will need...
- 1 1/4 cup milk
- 1 cup applesauce, unsweetened
- 1 egg
- 4 tbsps oil
- 1 tsp vanilla extract
- 2 cups whole wheat flour
- 1/2 cup unsweetened cocoa
- 1/2 brown sugar
- 3 tsps baking powder
- 1/2 tsp salt
- 36 dark chocolate chunks (3 for each muffin)
- a bit of sugar to sprinkle on each muffin before baking
Mix milk, applesauce, egg, oil, and vanilla in a bowl. Add dry ingredients and stir until well blended. Use an ice cream scoop to generously fill a nonstick muffin pan or foil baking cups. Press 3 dark chocolate chunks into each muffin. Top each with a sprinkle of sugar. Bake at 400* for 20 to 25 minutes, or until a tooth pick comes out clean. Carefully transfer to cooling rack as soon as possible to keep the outsides from getting too done. After cooled, store covered in refrigerator to keep about 1 week. Enjoy!
Makes about 12 real big muffins!
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