In my own family, my mum and dad used to make the same recipe on their regular day.
When I asked them what they liked, they said muffins.
I loved muffins!
When I was little, my sister was also a muffin lover.
But we were both a bit sceptical.
I remember looking in the fridge and seeing a bag of frozen, muffin-like, chocolate chips.
I knew what I wanted to make with them.
I wanted a sweet treat!
I was wrong.
I have been making these muffins since I was five years old.
I think my mum’s muffins were better than mine.
They were more creamy, less sweet, and were a bit more crunchy.
They still taste the same.
These are the perfect summertime treat!
To make them healthier, I added a little sweetener to the dough.
I like adding a little sugar to my muffins, and I have added a lot of sweetener into my homemade chocolate chips to give them a little extra crunch.
I am a big fan of the fresh squeezed lemon juice, so I added that.
I also like adding some nut butter to the mix.
You could add any type of nut butter you like, but I have found coconut, almond, walnut, hazelnut, and pecans work well.
I add a little cinnamon, cloves, and cloves of garlic to these muffin muffins to really bring out the spices in the recipe.
If you like to make your own homemade chocolate chip cookie dough, you could make these muffinos in advance and then roll them into little balls, then chill them for a couple of hours in the freezer.
I use my homemade muffin maker, which I made in the middle of the summer and froze for the holidays.
I rolled the dough out, then rolled it into balls, cut into little cookie shapes and then baked them in the muffin makers.
They turned out really delicious!
And if you’re looking for a sweet, healthy treat to take to work or school, these muffinations are a great idea!
The muffins are packed with protein and fiber, which are great for you and your digestive system.
Mmmmm, muffins for breakfast!
Print Ingredients 3 1/2 cups flour 1 cup (1 stick) unsalted butter, softened 1/4 cup (about 2 tablespoons) sugar 1 egg, beaten 1/3 cup (2 teaspoons) cocoa powder, plus more for dusting muffin tin 2 cups unsweetened chocolate chips, chopped 2 tablespoons unsalted cinnamon 1/8 teaspoon ground cloves 1 teaspoon ground nutmeg 3 tablespoons chopped fresh ginger 1 tablespoon ground cloves of pepper, grated 1/16 teaspoon sea salt (to taste) 1 1/6 cup all-purpose flour 2 teaspoons baking powder 1/12 teaspoon baking soda 1/10 teaspoon salt 1 cup fresh egg, room temperature (1 large egg) 2 teaspoons ground cinnamon 1 teaspoon sea pepper 1/32 teaspoon ground ginger, grating 1/30 teaspoon sea salinity (to flavor) Directions Preheat the oven to 350 degrees F. In a large bowl, whisk together the flour, butter, sugar, and egg until smooth.
Add the chocolate chips and cocoa powder and mix well.
Fold in the cinnamon and cloves and nutmeg.
Add in the eggs, one at a time, and stir well.
Pour in the flour mixture and mix until just combined.
Fold into the chocolate mixture and form balls about 1/5 inch thick.
Bake for 20 minutes, until the muffins just begin to puff.
The muffin balls should have a golden crust.
Let cool on a wire rack before cutting into rounds.
Enjoy your healthy muffin treats!
Mmmm, muffinos for breakfast!!
Print Recipe Ingredients 3/4 cups (2 sticks) unsweeten chocolate chips 3 tablespoons unsweetening honey 1 egg 1 teaspoon vanilla extract 1 teaspoon salt, to taste 2 cups flour 2 cups (1 sticks) all-natural flour 2 tablespoons baking powder 2 teaspoons cinnamon 1 1 1 8-inch springform muffin pans (or 6 large round muffin pan) 2 tablespoons (2 tablespoons) unsaturated unsweetied butter, melted 3 tablespoons (1 cup) butter, unsalted 1 cup milk 1 teaspoon lemon juice 1/20 teaspoon ground cinnamon 2 teaspoons vanilla extract Instructions Preheat oven to 325 degrees F (180 degrees C).
Mix the butter and honey together in a large mixing bowl.
Whisk in the egg and vanilla.
Add flour mixture into the wet ingredients and mix to form a dough, then divide into balls.
Roll each ball into a tight rectangle and bake for 15 minutes until lightly browned.
Allow muffins on the rack to cool for a few minutes.
Melt the butter in a skillet over medium heat.
Once melted, add the cinnamon, nutmeg, cloves and cloves.
Mix well and cook until fragrant, about 2 minutes.
Pour into the muffina pans and bake until