Chocolate Whole Wheat Muffins with Pear


1/2 cup whole wheat flour
1/2 cup white whole wheat flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp cloves
1/4 cup gratulated sugar
1/4 cup brown sugar*
1 large egg
3/4 cup plain unsweetened applesauce
1/3 cup plain yogurt, greek or regular
2 tsp vanilla extract
2 pears, shredded
1/2 cup dark or regular chocolate chips [optional]


1- heat kitchen appliance to 375 degree F. Spray or line a mini or regular gem tin.
2- Lay sliced or finely shredded pears on a few layers of paper towels then place 1-2 layers on prime, gently depress to get rid of excess water.
3- during a massive bowl, gently mix along the flours, chocolate, salt, bicarbonate, leaven, cinnamon, cloves, gratulated sugar and refined sugar.
4- Whisk within the egg, applesauce, yoghourt and flavorer till simply combined. you'll either try this within the same bowl (as I did) or whisk during a separate bowl and add into the dry ingredients. Either approach works nice.
5- Add the pear and therefore the chocolate chips and gently fold in. The batter are going to be thick and chunky, that is ok.
6- Divide the batter equally between the gem cups, the cups are going to be full, and bake for 10-15 for mini or eighteen -20 minutes for normal muffins. they're going to be done once you insert a pick and it comes out clean.
7- take away from kitchen appliance, and let cool in pan for 3-5 minutes before transferring the muffins to a wire rack to cool down fully.


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