Mexican Chocolate Muffins Recipe
A very yummy recipe.
30 g pepitas
60 g dark chocolate
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup all-purpose flour
1/8 teaspoon vanilla powder
2 eggs, beaten
1 cup brown sugar
1 cup boiling water
1/2 cup butter ( cubed)
1/2 cup rolled oats
Pre heat oven to 180°C (350F).
Grind pepitas; set aside.
Oil spray mini muffin trays. Depending on the size of your tray, baking times will differ.
The muffins are done when the tops spring back and a toothpick comes out clean.
In a large bowl, mix , oats and butter well.
Add boiling water; combine with mixture; stir in finely ground pepitas. Set aside to cool.
Place the bowl in the freezer for about ten minutes; re-whisked to refresh.
Gently whisked all previous ingredients together.
In separate large bowl, combine xylitol and cinnamon (only sugar if using), eggs and vanilla powder.
Add to cooled oats-butter-pepita mixture; combine well.
Melt dark chocolate.
In a separate bowl, sift together flour, baking soda, baking powder, salt and dark chocolate.
Add flour-chocolate mixture to wet mixture; combine well.
Spoon batter into prepared trays.
Do NOT overfill and make sure the top of the muffin tray is oil sprayed so as to not stick.
Bake for 10 minutes or until done.