Recipe: Black Forest Muffins

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Since the last muffins I made with whey protein powder turned out not only tolerable, but yummy, I thought I’d try baking with it again. This time I made fancy-schmancy chocolate muffins with  dried red plums soaked in black cherry booze.

They were scrumptious!

If you don’t have protein powder, replace the 1/2 cup in the recipe with 1/4 cup tablespoons + 1 tablespoon of a flour of your choice, two tablespoons sugar or xylitol, and two tablespoons cocoa powder.

Supplies

  • measuring cups and spoons
  • 2 mixing bowls
  • mixing spoon or electric mixer
  • muffin tin with 12 2½-inch cups
  • cooling rack

Ingredients

  • 3/4 cup white whole wheat flour
  • ½ garbanzo bean (chickpea) flour or almond flour
  • ½ chocolate whey protein powder
  • ¼ cup Dutch-process unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoon ground flaxseed
  • 2/3 cup plain yogurt
  • 2/3 cup applesauce
  • ½ cup + 3 Tablespoons black cherry liqueur, cherry schnapps, or cherry brandy
  • ½ cup dried fruit, preferably something tart like cranberries, red plums or sour cherries
  • 3 Tablespoons oil
  • 1/2 cup chopped bittersweet baking chocolate or chocolate chips (optional)

Directions

  1. Heat 1/2 cup of the cherry liqueur in a small saucepan. Add the dried fruit and simmer for two minutes, then let rest until cool and most of the alcohol is absorbed.
  2. Mix sweetener and flax with applesauce, oil, remaining liqueur, and yogurt.
  3. Mix together flours, cocoa, whey powder, baking soda, and salt. Gradually stir in the wet ingredients. Batter should be somewhat lumpy.
  4. Stir in cherries and chocolate pieces.
  5. Spoon batter into muffin tin.
  6. Bake at 350°F for 20  minutes, or until the tops are firm and inserted toothpick comes out clean.
  7. Cool on racks before eating.

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