Not quite traditional cake tin goodies today. However these would make a brilliant healthy alternative to a fat slice of chocolate cake after school.
I’ve finally found a good breakfast muffin. Seriously this is no american muffin, it’s not sweet. I was looking for a recipe which used my new “health” ingredient (Milled flaxseed, cocoa and berries) and happened across this Chocolate Oatmeal Flaxseed muffins and I was keen to try them out. I’ve changed the recipe slightly but essentially they are the same (only Pastry Affair have better photos). What’s more they only take 10 minutes to make and 16 minutes to bake! The biggest job was taking the ingredients out of the cupboards.
These would be a lovely healthy alternative to pain au chocolat on a Sunday morning. I tried them out on my boys this afternoon and they stuffed them down in seconds. So I’ll give these muffins a quick blast in the microwave to heat them up (melt the chocolate in them) and serve them up with bacon for breakfast tomorrow!
Chocolate Oaty Muffins
- 100g self raising wholemeal flour
- 20g cocoa
- 55g milled flaxseed, cocoa and berries
- 40g jumbo oats
- 80g light brown sugar
- 1tsp baking powder
- 1/2 tsp salt
- 250ml skimmed milk
- 1 tsp coffee powder
- 1 large egg
- 60ml rapeseed oil
- 70g dark chocolate chunks
OK big list which is why it took so long to get stuff out of the cupboards, but muffins are like that.
Measure flour, cocoa, flaxseed, oats, sugar, baking powder and salt and mix well making sure all the lumps of sugar have been broken up. Stir the chocolate chunks through the dry mix. Measure the milk and heat for 60 seconds or so in the microwave until just warm, stir in the coffee powder (the coffee dissolves better in warm liquid) whisk in the oil and egg. Finally pour the liquid into the dry mix and stir briefly until only just combined. The mixture will be very wet (unlike regular muffins) and pour into either a greased or case lined 12 hole muffin tin. I followed the example of Pastry Affair and sprinkled jumbo oats on top of each muffin before popping them in the oven. I baked mine for 16 minutes at 175’c fan and they had risen and were firm to touch.
Muffins should be left until quite cool if they are in case liners because they stick to the paper when warm but we couldn’t wait.
These are not cakey muffins they are bready muffins and perfect replacement to regular bread breakfast products. The wholemeal flour makes them taste bready, the flaxseed is a good source of omega 3 and the rapeseed oil is a good source of vitamin e. You could replace the flaxseed for more wholemeal flour and they would be just as nice.
Breakfast edition: the muffins are beautiful cold no need to reheat. Very moist, full of chocolate and lovely with coffee