Chocolate Muffins

                                                    

                                               " Cooking On My Way "

                                                        CHOCOLATE MUFFINS
                                                                        RECIPE

    These muffins are rich and tender, high-rising, and deep chocolate, both in color and flavor. Warm from the oven, spread with butter or raspberry jam, they're a totally decadent way to greet the day. We recommend them anytime you feel like treating yourself to something really special. And, by the way, they don't need to be relegated to the breakfast table; frosted with fudgy icing, they double as an awesome cupcake. A final aside–one of the King Arthur taste-tester comments we received was as follows: "This is the best chocolate thing I've ever had to eat in my whole life, and the best thing I've ever eaten here at King Arthur." Fair praise, indeed!

2/3 cup (2 ounces) Dutch-process cocoa2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour1 1/4 cups (9 3/8 ounces) light brown sugar1 teaspoon baking powder3/4 teaspoon espresso powder, optional1 teaspoon baking soda3/4 teaspoon salt1 cup (6 ounces) chocolate chips2 large eggs3/4 cup (6 ounces) milk 2 teaspoons vanilla2 teaspoons vinegar1/2 cup (4 ounces, 1 stick) butter, melted; or 1/3 cup (2 3/8 ounces) vegetable oilcoarse white or pearl sugar, for topping (optional)


Note: As of 10/29/12, this recipe has been modified to produce a higher-rising, less flat-topped muffin, as follows: amount of milk reduced from 1 cup to 3/4 cup; and baking temperature reduced from 400°F to 350°F. 

  Preheat the oven to 350°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.

  In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined.Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape. Sprinkle with pearl sugar, if desired.

                                     "  Cooking On My Way "

  Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups. Yield: 12 muffins.Nutrition information per serving (1 muffin, 101g): 335 cal, 13.8g fat, 6g protein, 18g complex carbohydrates, 28g sugar, 3g dietary fiber, 69mg cholesterol, 273mg sodium, 265mg potassium, 101RE vitamin A, 3mg iron, 108mg calcium, 117mg potassium, 18mg caffeine.

                          

                                         "  Cooking On My Way "

Delicious Bun Pancakes ~ Step 1

    Mix together Bisquick Complete and this tasty cinnamon swirl mixture (recipe below!)




    Heat a griddle to medium heat, then pour your pancake batter right on your hot griddle.

Swirl it up, baby! Pipe a bit of your cinnamon mixture right on top of your pancakes.

Secret: You can keep the cinnamon mixture from sticking to your pan when you flip your pancake by spraying a thin coat of nonstick baking spray right on top. Look at you, kitchen saavy soulster!

Serve your pancakes with fresh berries for a bit of added color and nutrition!

Drizzle with your favorite syrup, and prepare to inhale breakfast.

Try this delicious Bun Pancakes with bisquick ~You wll love them on first bite

Bisquick™ Cinnamon Bun Pancakes

• Prep Time10 min  
 
• Total Time  10 min
 
• Servings12

Bisquick™ Cinnamon Bun Pancakes

Fluffy Bisquick™ pancakes are given a bit of va-va-voom when a brown-sugar & cinnamon swirl finds it's way on top!

INGREDIENTS

2 1/4 

cups Bisquick™ Complete pancake & waffle mix

1 

cup + 1 tablespoon milk

2 

eggs

4 

tablespoons melted butter

2/3 

cup loosely packed brown sugar

3 

tablespoons cinnamon

1 

tablespoon vanilla

Nonstick baking spray

DIRECTIONS

• In a large bowl, whisk together 2 cups of the Bisquick™, 1 cup of milk, and both of the eggs, until smooth. Set aside.
• Preheat a griddle to medium heat.
• In a small bowl, combine butter, brown sugar, the remaining Bisquick™ and milk, cinnamon, and vanilla. Whisk together until smooth. Add a teaspoon more of milk if needed to make the cinnamon mixutre thin enough for piping.
• Transfer the cinnamon mixture into a large plastic bag. Snip a small corner from the bag.
• Spray your hot griddle with nonstick cooking spray. Transfer 1/3 cup of batter to the griddle. Immediately pipe a swirl of cinnamon around your pancake, so it looks like a cinnamon roll.
• Spray a thin layer of nonstick baking spray right over the top of your pancake. When it's ready to flip, flip it and cook on the other side until golden brown.
• Serve with your favorite maple or buttermilk syrup. Enjoy!

STEP BY STEP 

Cinnamon Bun Pancakes

Who says you have to wait hours to get a taste of homemade cinnamon rolls? These simple CINNAMON BUN PANCAKEScan be whipped up in minutes and taste like heaven!

Homemade cinnamon rolls can be complicated, time consuming, and messy. But, oh lordy. Aren't they divine?

Now you can have all the fuss of a gooey, schmooey, delectably fresh-baked cinnamon bun in a pancake. A box of Bisquick and a few ingredients (most of which you probably already have in your pantry!) is all you need to get yourself some of these crazy good breakfast treats!

Here's how to whip up a batch in your own kitch!

Mix together Bisquick Complete and this tasty cinnamon swirl mixture (recipe below!)




Heat a griddle to medium heat, then pour your pancake batter right on your hot griddle.

Swirl it up, baby! Pipe a bit of your cinnamon mixture right on top of your pancakes.

Secret: You can keep the cinnamon mixture from sticking to your pan when you flip your pancake by spraying a thin coat of nonstick baking spray right on top. Look at you, kitchen saavy soulster!

Serve your pancakes with fresh berries for a bit of added color and nutrition!

Drizzle with your favorite syrup, and prepare to inhale breakfast.

Epic vegan chocolate cake Vegan, gluten-free & dairy-free, too!

Epic vegan chocolate cake Vegan, gluten-free & dairy-free, too!

Chocolate cake is a hit with everyone, so whether you’re vegan, or gluten or dairy intolerant – or you just love a good cake – this one’s for you

               

 

Serves 12

50m

Not too tricky

Ingredients

300 g dairy-free margarine, (suitable for baking), plus extra for greasing

300 g gluten-free plain flour, plus extra for dusting

300 g golden caster sugar

2 teaspoons vanilla extract

200 g soya yoghurt

2 teaspoons gluten-free baking powder

½ teaspoon xanthan gum

70 g cocoa powder

6 tablespoons rice milk

100 g fresh raspberries

For the icing

dairy-free dark chocolate , to serve

200 g icing sugar

4 tablespoons cocoa powder

100 g dairy-free margarine

2 tablespoons soya yoghurt

METHOD

Preheat the oven tp 190c/375f/gas 5.Grease 2 spring form cake tins (roughly 20cm)with margarine,then line the bottom with greaseproof paper and dust the sides with gluten-free flour.

In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Add the vanilla extract and yoghurt, then mix until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.

Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing. Sieve the icing sugar and cocoa powder into a large bowl, then add the margarine and beat until smooth. Stir in the soya yoghurt to combine.

Once cooled, place one of the sponges on a plate or cake stand. Carefully spread half the butter icing on top, then scatter over most of the raspberries. Sandwich the second sponge on top and press down lightly, then carefully spread the remaining icing over the top and finish with a scattering of berries and a few shavings of chocolate.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

NUTRITIONAL INFORMATION AMOUNT PER SERVING:

• Calories 470 24%

• Carbs 66.3g 26%

• Sugar 44.7g 50%

• Fat 22.2g 32%

• Saturates 5.8g 29%

• Protein 3.6g 8%

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