‘Busy’ is back!! Not only are we moving in a couple of weeks time but work is picking up speed, a trip to Montreal is on the horizon, and running season is officially back in full swing! Last night I finally made it back to my usual 8 km run, and it felt amazing! (I hurt). It’s been far too cold and horrid here in Toronto to start any earlier, and it’s taken me a few weeks of shorter runs to get my lungs reacquainted with… pain.
I also had the pleasure of reuniting with a friend I cooked with years ago, this week. We both left the country for kitchen jobs at relatively the same time as one another, and have both ended up here in Toronto, so we had much to fill one another in on. She’s in the field of food styling and recipe testing, and being able to catch up on life, have a good laugh, and pick her brain on the details of her industry was lovely. Definitely an eye opener.
So… all those extra calories burned from being back to the grind means I can get back to munching away on sweets! So here we go. Chocolate muffins? Yes please. Actually these aren’t half as bad for you as you’d assume: there’s no added sugar except for what’s in the chopped chocolate. I sprinkled a little on the tops before baking to add some crispness, but you can omit that. It’s also half whole wheat and loaded with yogurt. No oil, no butter. So munch away!
Chocolate Chunk Muffins with Sticky Date: yields 10-12 small muffins
1 cup all purpose flour
3/4 cup whole wheat flour
1/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup greek yogurt
1/2 cup chopped bittersweet chocolate
1/2 cup chopped, dried medjool dates
-Preheat your oven to 375 F.
-Mix together all of your dry ingredients in a large bowl, including the chopped chocolate, spice, and chopped dates.
-Whisk together all of the wet ingredients separately.
(Prepare your muffin tins or loaf pan and have them ready to go before mixing your muffin batter)
-Using a spatula: stir your wet ingredients into your dry ingredients just to the point of being blended. Do not over mix the batter.
-Scoop immediately into your muffin tins, filling them no more than 3/4 full as the mixture will explode everywhere if you overfill them!
-Top with a sprinkle of sugar if you’d like, and then bake for about 15-20 mins or until the muffin bounces back when you press it lightly in the center with your finger.
-Cool on a wire rack for 15 mins before munching!
I plan to eat this for breakfast with some of my orange marmalade. Yes. Excellent.
Too bad I forgot to go to Nespresso this morning to fill up on espresso pods… I guess it’s tea for me for the day. #firstworldproblems
Ciao for now guys!