Chocolate Ginger Spice Muffins |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is an exotic treat for me. My uncles who are diabetic also enjoy these and their doctor never complains. I simply love makin them for christmas. It's a standard hershey's recipe. So i usually use hershey's special dark cocoa.... Ingredients:
1 1/2 cups all-purpose flour |
1 cup whole wheat flour |
1/4 cup hersheys cocoa powder |
1/2 teaspoon salt |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
3/4 cup water |
1 cup molasses |
1/2 cup brown sugar (or artificial sweetener) |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
1/4 cup unsweetened applesauce |
1/4 cup canola oil |
2 eggs |
25 pieces extra dark chocolate |
Directions:
1. Heat oven to 350°F Line muffin cups (2 1/2 inches in diameter) with paper bake cups.
2. Combine flour, cocoa, salt, baking powder and set aside.
3. Stir together hot water, brown sugar, ginger, cinnamon, nutmeg, cloves, apple sauce, canola oil and eggs in a large bowl. Add dry ingredients, stirring until just moistened. Stir in chocolate pieces. Fill muffin cups about 1/2-full with this batter.
4. Bake 20 to 25 mins or until wooden tooth pick inserted in the center comes out clean.
5. Cool in pan for 10 mins, remove to wire rack and cool completely.
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