Sure, let’s delve into the delightful world of Mexican Chocolate Muffins! 🧁🍫 This recipe is a fusion of rich flavors and wholesome ingredients, perfect for a quick breakfast or a sweet treat any time of the day. With a prep time of just 15 minutes and a total time of 35 minutes, you’ll be sinking your teeth into these scrumptious muffins in no time.
Here’s what you’ll need:
Ingredients | Quantities |
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Lentils | 3/4 cup |
Brown sugar | 1/2 cup |
Sugar | 1/2 cup |
Salt | 1/2 teaspoon |
Cinnamon | 1 teaspoon |
Baking soda | 2 teaspoons |
Baking powder | 1/2 teaspoon |
Flour | 1 cup |
Vanilla extract | 1 teaspoon |
Eggs | 2 |
Chocolate chips | 1/2 cup |
Walnuts | 1/2 cup |
Confectioners’ sugar | 1/4 cup |
And here’s how to make them:
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Prepare the Lentils: If you’re using dry lentils, measure out 1/3 cup, rinse them, then place them in a saucepan with 2/3 cup of water. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes until the lentils are tender. If you’re using canned lentils, simply drain them and skip the salt.
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Mash the Lentils: Once the lentils are cooked and cooled, mash them using a fork in a mixing bowl. This step helps create a moist and fluffy texture in the muffins.
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Combine Wet Ingredients: To the mashed lentils, add in the eggs, oil, brown sugar, white sugar, and vanilla extract. Mix everything together until well combined.
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Prepare Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cocoa powder, and cinnamon. This blend of dry ingredients will give your muffins a perfect balance of flavors and textures.
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Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, stirring until everything is well incorporated. Be careful not to overmix, as this can result in dense muffins.
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Fold in the Goodies: Gently fold in the chocolate chips and chopped walnuts into the batter. These add-ins will give your muffins extra richness and crunch with every bite.
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Bake: Grease your muffin tins or line them with paper liners, then pour the batter into each cup, filling them about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tin for 10-15 minutes. This allows them to set and makes for easier removal from the pan. After cooling slightly, transfer the muffins to a wire rack to cool completely.
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Final Touch: Before serving, dust the tops of the muffins with a generous sprinkle of confectioners’ sugar. This adds a beautiful finish and a hint of sweetness to each bite.
Now, sit back, relax, and enjoy these Mexican Chocolate Muffins with a cup of coffee or hot chocolate for a truly indulgent treat! 🌟