Yoghurt and Chocolate Muffins (no egg, flourless and lactose free)

You can hardly believe these muffins have no egg and are flourless and being lactose free that is a bonus however not a requirement; considering I have made these without using a lactose free yoghurt. A scrumptious chocolate no fuss, one bowl... or rather one container recipe that you will want to make over and over. 

Yoghurt and Chocolate Muffins (no egg, flourless  and lactose free)

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makes 6 muffins

1 tablespoon of chia seeds

3 tablespoons water

1/3 cup granulated sugar (white sugar)

1/2 cup Liberté Greek Lactose Free Vanilla Yoghurt

1 cup steel cut oats

1 teaspoon baking powder

1/4 teaspoon sodium bicarbonate (baking soda)

a pinch of salt

2 tablespoons of cacao powder 

1/2 teaspoon vanilla extract

1/3 cup of semi sweet chocolate chips

Sprinkle the chia seeds on the water. Allow mixture to expand for a few minutes.

Oil/butter a muffin pan or line with muffin baking papers. Preheat oven to 375ºF. 

In the container of a food processor, put all the ingredients, except the chocolate chips. Mix until throughly blended together. (Carefully remove the blade insert and scrape any excess batter back into the container.) With a spatula, incorporate the chocolate chips, into the batter.

Divide the dough into the prepared muffin pan. Bake for 15 to 20 minutes or until a toothpick inserted in the centre of the muffin comes out clean. Let cool on a rack. 

Hope everyone had a nice weekend. - JD

Double Chocolate Muffins

Perhaps triple chocolate would be a more suitable name when you factor in the cocoa powder and chocolate used however because of their lack of sweetness and distinct richness double chocolate will do. Indulgent and sinfully delicious. An enjoyable way to alleviate stress and pass by a rainy afternoon.    

Double Chocolate Muffins

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makes 12 muffins

2 cups unbleached all purpose flour

1/2 cup caster sugar

3/4 cup white chocolate chips or Baker's white chocolate chopped into pieces

1/2 cup dark chocolate chips 

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup sour creme

1/2 cup milk

1 teaspoon vanilla extract

1/2 cup vegetable oil

1/2 cup chopped pecan pieces or more chocolate chips, for topping, optional 

Preheat the oven to 400ºF (200ºC) Grease 12 muffin cups or line with paper muffin liners or silicone muffin liners.

In a large bowl combine the flour, sugar, white chocolate chips or chunks (which ever you are using), dark chocolate chips, cocoa powder, baking soda and salt. 

In another bowl whisk together the egg, sour creme, milk, vanilla and vegetable oil until blended and smooth. Pour into the dry ingredients and stir until the batter is blended. Fill the prepared muffin cups 3/4 full and sprinkle the tops with the pecans or chocolate chips.

Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted in the centre comes out clean. Allow the muffins to cool in the tin for 10 minutes before removing them from the tin to cool completely on a wire rack. 

Hope everyone had a great weekend. We had a lovely one. End of school... exam time equals stress.... I... we, face this week full steam ahead with plenty of things on the go; so me posting may be a bit hit or miss this week. - JD