Healthy Chocolate Muffin? YUMMO!

School lunches are getting harder and harder I think. Most school’s are nut free, and there are only so many ham or vegemite sandwiches a child can eat in a week. I try to give Lil variation in her school lunches because, well, I don’t like eating the same lunch every day, so why would I give her the same thing, day in, day out!

We have got into a few rotations here for school lunches; ham & cream cheese sandwiches (with lettuce or without), or Mountain Bread wraps with ham, grated cheese, grated carrot and lettuce. We seem to be on a winner with those. We have either carrot sticks, apple slices or a banana for fresh food. Then there is generally some sort of vaguely treat like food; a muffin, biscuit, crackers, cheese and/or sultanas. I don’t like giving Lil the conventional treats that most kids have, but I don’t like her feeling like she is missing out either…

With that in mind, yesterday I made up a recipe for healthy chocolate muffins and it has turned out to be a hit in our house!

RECIPE
I will put in measurements I used, but I still think it is a bit hit and miss, so feel free to adjust accordingly.

Mix together the following wet ingredients:
1 Cup Natural Yoghurt
4 Tbsp Rice Bran Oil (or Olive Oil)
1 Egg
1 tsp (or however much you like) Vanilla Bean Paste
1/4 Cup Honey
2 Tbsp 100% Pure Molasses or Treacle or Maple Syrup (I don’t think you need this but I used it in my original recipe. If you are using Maple Syrup PLEASE buy one that is PURE and NATURAL, not just the artificially flavoured syrup)

In another bowl sift together the following dry ingredients:
1/2 Cup Brown Rice Flour
1 Cup Wholemeal Atta Flour (we buy Jimmy’s)
3 Tbsp Wheatgerm
1 tsp Bi-Carb Soda
1 tsp Cinnammon
4 Tbsp Unsweetened Cocoa Powder (PLEASE use fairtrade or ethically farmed Cocoa like this)

Then to the dry ingredients add:
1/4 Cup Multi-Grain Mix
1/4 Cup Rolled Oats
(or 1/2 Cup of whatever it is that you like is crunchy and healthy)

Then mix the dry and wet ingredients together. Spoon mix into patty pans (filling about 2/3-3/4’s full). Place in an oven that has been preheated to 170oCelcius. Muffin size should be baked for 12-ish minutes and cupcake size should be about 9 minutes.

Let them cool and then ice with whatever sort of icing it is you love. I just used pure icing sugar, cocoa and a few trickles of warm water and smooshed it on top of the muffin!

And then you shall have yummo healthy chocolate muffins!!!

 

   

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