Breakfast Muffin Experiment – Chocolate Pear Cranberry Muffins

So I addapted a muffin recipe that I found on the internet. This is what I came up with:
1 ½ C wheat flour
1 C almond meal
2 tbsp cocoa
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
1 C sour milk (or coconut milk or whatever you want, just add some vinegar[1])
1 C pear OR pumpkin butter[2]
1/3 C oil
½ C dried cranberries
½ C crumbled walnuts
1 C cooked millet OR cooked amaranth
¼ C chocolate chips, melted[3]
1) Preheat the oven to 375F
2) Cook the millet and amaranth on the stove (if it isn’t already cooked and sitting in your fridge)
3) Mix the dry ingrdients together in a bowl
4) Make a well in the centre of the dry ingredients and pour the wet ingredients into the well and blend everything together with a fork
5) Add the walnuts and dried cranberries
6) Throw the chocolate chips in with the cooked grain (if it’s hot[4]) so that they melt
7) Mix the chocolatey grain in with the rest of batter
8) Spoon the batter into paper-lined (or well-greased) muffin cups[5] and bake for 20-30 minutes until they pass the Fork Test.
9) Allow to cool (possibly overnight, as this is supposed to be a “breakfast muffin”, chocolate chips notwithstanding.
NOTE: Makes about 24 muffins.
Enjoy. 🙂
Meliad the Birch Maiden.
[1] I used mostly coconut milk today, since I made curry earlier and had some left over, topped up with 2 tablespoons of cows’ milk and 2 tablespoons of cider vinegar.
[2] I used vanilla-nutmeg pear butter. If your fruit butter of choice isn’t spiced (if you’re using canned pumpkin, for example) you will – or at least may – want to throw a teaspoon of cinnamon, nutmeg, cloves, or similar into the mix.
[3] I melted them by chucking them in with the millet and amaranth that I cooked to make this stuff.
[4] If it’s not, just melt the chocolate on the stove or in the microwave.
[5] I used paper muffin-cup liners set in a glass casserole dish because, for some reason, my muffin tin has vanished. It’s just… gone. I don’t even know. O.O


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