A healthier version of chocolate muffins

One of my friend's place  got affected when his neighbour's home caught fire early Friday morning. It was a blessing he managed to wake up despite in deep sleep. I cannot imagine the nightmare and horror experience he has gone through.

There is nothing I can do to assist besides supervising and bossing him around. I accompanied him back to his place (it was declared safe to enter by Fire Department) to collect all his belongings and baking a tray of fresh muffins for light meal. I am glad I baked the tray of muffins. We didn't have the time to eat or drink till we got back to my place late in the evening.

It is another recipe from Grandma's Special Recipe: Baking by Hinkler publication. A low in sugar and springy muffins to be enjoyed anytime of the day. To me this is definitely my "to bake" recipe whenever I crave for a low in sugar and a healthy version. The only changes I may want to do is to add a tbsp decaffeinated coffee powder to the dry ingredient- hopefully that will increase the intensity of the chocolate-y taste.


Recipe
200g all purpose flour
1 tbsp baking powder
25g cocoa powder
100g sugar
2 large free range eggs
100g sunflower oil
250g milk
90g milk chocolate (original recipe calls for white chocolate)
  1. Sift flour, baking powder, cocoa powder twice. Set aside
  2. In a separate bowl, whisk together the eggs and the oil until the mixture turn frothy.
  3. Slowly whisk in the milk
  4. Stir the dry ingredients with a spatula.
  5. Add in chocolate pieces
  6. Spoon the mixture into the muffin paper cases and bake for 20 minutes 

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