Chocolate Mesquite Muffins
Sprouted wheat, mesquite flour, pastured butter and eggs, cacao nibs, sweet cinnamon..
Chocolate Mesquite Muffins
Makes 10-12 muffins
5 oz sprouted wheat flour
1 1/2 oz pastry flour
1 1/2 oz mesquite flour
1 tablespoon cacao powder
2 oz non-refined sugar or other sweetener
1/2 cups grain-sweetened chocolate chips
1 teaspoon sea salt
2 teaspoons aluminum-free baking soda
8 oz fresh whole milk
2 large pastured eggs
4 oz pastured butter, melted
1 teaspoon cacao nibs
1 teaspoon true cinnamon
Combine flours, cacao powder, sugar, salt and baking soda together in a bowl.
Whisk together milk, eggs and melted butter.
Pour wet ingredients into dry ingredients, stir until just combined.
Fold in chocolate chips.
Place large spoonfuls of batter into buttered muffin pan. Sprinkle tops with crushed true cinnamon and cacao nibs and bake until muffins pass the toothpick test, about 30 minutes.
Best served warm.
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- Chocolate Mesquite Muffins
Kara said,
August 30, 2009 at 10:00 pm
Oh my….these look SCRUMPTIOUS, and I think I have all the ingredients on hand too!
Ren said,
August 31, 2009 at 7:19 am
Thank you, Kara!
d from oz said,
January 11, 2010 at 7:08 am
i don’t understand the dry measure, oz?
Ren said,
January 11, 2010 at 7:18 am
The oz represents the international avoirdupois ounce, a measurement of weight (not volume). Each oz (ounce) is equivalent to 28.34 grams.
Hope that helps!
d from oz said,
January 11, 2010 at 9:18 am
i figured it out, these muffins are great by the way. I assumed 350 and it worked.
i wanted something with sprouts, chocolate and ‘bread’like so you provided and awesome solution, wife agrees, thanx!!!!
Ren said,
January 11, 2010 at 9:29 am
Excellent! thanks!