I have been trying to get some baking done for a few weeks now, but with a 2 and a half month on my hip, the spare time I have is very little. Today however, Ms Lani decided to take a few naps, and the recipe I tried out is very quick.
For a few days now, I have wanted to make a yogurt muffin. I found a chocolate recipe online which I decided to convert to a more healthy version.
I replaced the flour with spelt flour, the butter with coconut oil, the milk with soy and the sugar with agave nectar/syrup. This meant altering the amounts, and for a first go, I think they turned out pretty good.
This recipe makes 48 mini muffins. They're very moist and not too sweet, so if you prefer a sweeter muffin, you may want to add more agave or reduce the amount of cocoa used. Please keep in mind that if you add more agave you will have to reduce one of the other wet ingredients.
For these I also used mainly organic ingredients.
220gms Wholemeal Spelt Flour
15gms gluten free baking powder
200gms agave nectar
100gms coconut oil
1 large egg
230gms full fat yogurt (at room temperature)
1/4 cup soy milk
90gms chopped chocolate (I used dark Lindt)
- Preheat your oven to 200 degrees celcius.
- Oil or spray with cooking oil two mini muffin pans. This mix makes 48, so I used two 24 pans.
- Sift together the flour, baking powder and cocoa until well combined. Add the chopped chocolate.
- Melt the coconut oil with the agave nectar and soy milk. Do not boil, you want these to be just warm not hot.
- Mix in the egg and yogurt. These have to be at room temperature because if they are straight out from the fridge they can solidify parts of the coconut oil and you will end up with lumps.
- Add the wet ingredients to the dry and mix in with a flat knife or spatula. Do not beat, you just want the ingredients to be just combined and no dry mix to be left over.
- Spoon into pan and bake for 10-12 minutes until done.
- Allow to cool and eat with a nice cuppa :)