Dark Chocolate and Oats Muffins

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Any celebration is almost incomplete without chocolate. And this freshly baked Dark Chocolate and Oats Muffin is a celebration of my 5th wedding anniversary today. I can;t believe time has flown by so quickly and looking back each day in this journey has been extremely gratifying. Its been a roller coaster ride – plenty of excitement, lots of anxiousness, lots of laughter and so much fun. We’ve grown to become a better us each day and I couldn’t ask for anything more. This Dark Chocolate Muffin is indeed a epitome of a bittersweet journey we’ve completed – moments of happiness and moments of tears, we’ve held each other and embarked on a new day everyday!

Coming back to this muffin, the dark chocolate chunks lends a beautiful bitter touch to the muffin. The toasted oats flour adds the nutty flavor to it. Super simple to make, healthy and absolutely decadent. Put on your Chef hat, wear your baking apron and its time to get started with his indulgent muffin.

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RECIPE

INGREDIENTS: (Makes 6 regular muffins)

  • 120 grams oats flour (lightly dry toast the oats on stove and grind it to a powder)
  • 60 grams unsalted butter, melted and cooled
  • 30 grams unsweetened cocoa powder ( I used Hershey’s cocoa powder)
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 120 ml buttermilk
  • 130 grams jaggery powder or brown sugar
  • 2 – 3 tbsp whole milk
  • 1 egg, lightly beaten
  • 100 grams dark chocolate, roughly chopped ( I used 70% dark chocolate)
  • 1/2 cup mixed seeds and nuts (I used almonds, pumpkin seeds, dried berries, melon seeds)

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METHOD:

  • Preheat your oven to 180 C for atleast 15 minutes. Put the muffin liners on the muffin tray and keep aside.
  • In a bowl mix oats flour, cocoa powder, jaggery powder, baking powder and baking soda and keep aside.
  • In another bowl, add the lightly beaten egg, melted butter, butter milk and vanilla extract and whisk it until just incorporated.
  • Add the wet ingredients to the dry ingredients and fold in gently.
  • Add 2 – 3 tbsp of milk along with dark chocolate chunks and fold in until the mixture is just incorporated.
  • Evenly divide the batter in the muffin liners arranged in the muffin tray.
  • Garnish it with the mixed nuts and seeds and put it to bake for 18 – 20 minutes or until a skewer inserted comes out clean
  • Once done allow it to cool for 10 – 15 minutes and then dive in!

 

 

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