 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is adapted from Camilla Saulsbury's muffin recipe. It's fairly nutritious and soo good. These loaves/muffins freeze well too. I occasionally add some frozen berries to these too. Ingredients:
1 cup whole wheat flour |
2 tablespoons whole wheat flour |
1 1/4 cups quick-cooking oats |
4 tablespoons toasted wheat germ |
4 tablespoons sugar |
1/4 cup brown sugar |
2 tablespoons unsweetened cocoa powder (i use dark) |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon cinnamon |
1/4 teaspoon cardamom |
1/4 teaspoon salt |
4 tablespoons dry buttermilk |
2 tablespoons canola oil |
4 tablespoons applesauce |
2 teaspoons vanilla extract |
1 egg |
1/2 cup coffee (brewed strong) |
1 cup boiling water |
2 ounces dark chocolate chips (or chopped from a bar) |
Directions:
1. Preheat oven to 350 degrees.
2. Combine dry ingredients in a large bowl.
3. In a separate bowl, whisk egg, oil, vanilla, applesauce, and gently add to dry ingredients.
4. Add hot coffee and boiling water, mix until just blended, and let stand for about 10 minutes.
5. Add chocolate chips.
6. Divide batter among 4 greased mini loaf pans with parchment paper covering the bottems.
7. Bake for 18-20 minutes.
|
|