Mexican Chocolate Oatmeal Pepita Mini Muffins |
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Prep Time: 10 Minutes Cook Time: 19 Minutes |
Ready In: 29 Minutes Servings: 24 |
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Always inspired from what I read and see! I felt like a bit of Ole with this recipe! I hope I can inspire people to do! Look forward to my first review! ORIGINAL SOURCE What's On The List /2013/05/12/chile-mojo-mexican-chocolate-bit-of-ole/ Any questions, feel free to PM me NOTE Mexican chocolate MAKES this recipe! Ingredients:
1/2 cup rolled oats |
1/2 cup butter (cubed) |
1 cup boiling water |
1 cup brown sugar |
2 eggs, beaten |
1/8 teaspoon vanilla powder |
1 cup all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
60 g dark chocolate |
30 g pepitas |
cooking spray |
Directions:
1. Pre heat oven to 180°C (350F).
2. Grind pepitas; set aside.
3. I used oil sprayed mini muffin trays. Depending on the size of your tray, baking times will differ.
4. The muffins are done when the tops “spring” back and a toothpick comes out clean.
5. In a large bowl, mix (with you fingers ;-) ), oats and butter “well.”.
6. Add boiling water; combine with mixture; stir in finely ground pepitas. Set aside to cool.
7. As I “always” like to speed up the process, I placed the bowl in the freezer for about ten minutes; re-whisked to refresh.
8. I “gently” whisked all together.
9. In separate large bowl, combine xylitol and cinnamon (or “only” sugar if using), eggs and vanilla powder. I used a wooden spoon.
10. Add to cooled oats-butter-pepita mixture; combine well.
11. In a separate bowl, sift together flour, baking soda, baking powder, salt and dark chocolate.
12. I found it easier to mix when I placed the dark chocolate in a small pan on the stove, continuously stirred until melted.
13. Add flour-chocolate mixture to wet mixture; combine well.
14. Spoon batter into prepared trays.
15. Do NOT overfill and make sure the top of the muffin tray is oil sprayed so as to not stick.
16. Bake for 10 minutes or until done.
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