Sunday, April 13, 2014

Whole wheat double chocolate raspberry Greek yogurt muffins

We were eating dinner one day, and Addie finished her entree. She said she was still hungry, so I asked her what she wanted. "Muffins!" she proclaimed. Unfortunately, we didn't have any muffins left. I guess that was a hint that I needed to bake some more. I had some applesauce and a larger container of Greek yogurt on hand (I had a 7 ounce container, whereas I normally have a 5.3 ounce container in the refrigerator). Obviously I wanted to bake something that Addie would eat, but I wanted to make something that was more on the healthy side.  We had frozen raspberries in the freezer, so I thought about raspberry Greek yogurt muffins.

I nixed the idea since we just had Greek yogurt muffins. Then I remembered that I had made some double chocolate Greek yogurt muffins that were a huge hit with my family. I could substitute all-purpose flour for white whole wheat flour and throw in some raspberries. I knew I would have to increase my liquids in this muffin because I was using white whole wheat flour (it tends to be drier, so you have to compensate by adding more liquids into your recipes). To do that, I used my larger container of Greek yogurt and added some more milk.

And how did these muffins turn out? Awesome, as expected. They were nice and moist from the applesauce and Greek yogurt. The raspberries added a welcome blast of fruit into these chocolate beauties. In case you are wondering, you can't taste the white whole wheat flour. It didn't taste gritty or grainy, so no worries there. Addie loved these so much that she asked me to make a batch for her friend, which I happily obliged to.

Tomorrow my little girl turns 4. It's amazing how quickly she has grown up, and it's obvious that she has a sweet tooth like me. I'll be sharing the cupcake recipes (yes, plural) that I am using to help celebrate my preschooler's special day.

Whole wheat double chocolate raspberry Greek yogurt muffins
  • 2 cups white whole wheat flour (can substitute all-purpose or use half all-purpose and half whole wheat)
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder (I used Hershey's Dark)
  • 1 teaspoon baking soda
  • 1 cup semi-sweet chocolate chips
  • 1 egg
  • 1 7-ounce container of Greek yogurt
  • 3/4 cup milk of choice (plus more, if the batter is too dry)
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1 cup fresh or frozen raspberries (if frozen, do not thaw)
Directions
Preheat your oven to 400 degrees F.

Generously grease a standard muffin tin (I used a silicone muffin tin and did not grease it) and set aside.

In a large bowl, whisk together the flour, sugar, cocoa powder and baking soda. Mix in the chocolate chips and set aside.

In a medium-sized bowl, mix together the egg, Greek yogurt, milk, applesauce and vanilla. Slowly transfer this mixture into the large bowl with the wet ingredients and mix with a spatula until just combined. Gently fold in the raspberries. Do not overmix. The batter will be very thick. If it is still too dry, add more milk.

Evenly portion out the batter into the prepared muffin tin. Bake in your preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean.

Muffins can be stored in an airtight container at room temperature for several days. They can also be frozen and reheated.

Yield: 15 muffins

Source: Adapted from my double chocolate Greek yogurt muffins

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