Irresistible Double Chocolate Muffins

My husband loves chocolate muffins.  Especially the ones at the Costco Bakery.  Because he likes them for breakfast, I am always looking for ways to make them healthier.  And believe it when I say that those Costco muffins are just flat out bad...in more ways than one! I found this recipe online.  I admit, I was quite skeptical at how they would taste.  Or I should say, how I thought he would think they would taste!  

The reviews for the recipe were great, so I decided to give them a whirl.  Of course I didn't tell my hubby until AFTER he ate one exactly just how healthy they were!  I didn't want any preconceived notions in his head affecting the taste!  He loved them!  I was thrilled!  

Mission accomplished.

Who knew healthy could look so lovely?

Ready for baking!

Go ahead, have one or two!  

IRRESISTIBLE DOUBLE CHOCOLATE MUFFINS

 1 cup whole wheat flour

3/4 cup ground flax seed

1/2 cup wheat germ

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 cup cocoa powder

1 tablespoon ground cinnamon

1/2 cup miniature semisweet chocolate

chips

1 cup low-fat buttermilk

3/4 cup pumpkin puree

1 cup brown sugar

1 egg

1 teaspoon vanilla extract

1.	Preheat an oven to 400 degrees. Grease 12 muffin cups, or line with paper muffin liners.
2.	Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
3.	Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

 The only thing I changed on this recipe is I did 1 cup of milk chocolate chips instead of 1/2 cup semi sweet chips.  --My husband prefers milk chocolate...my personal motto is the darker the better! I just can't convince him of that though! (And believe me I have tried!)

Blue Ribbon Blueberry Buckle

Hello! I hope each of you had a fabulous summer!  I sure did!  Summer is by far my favorite season of the year!  I love all of the fresh fruits and vegetables that actually taste like they are supposed to.

  I guess you could say I took a sabbatical from blogging.  I have lots of recipes to write about though because I definitely didn't stop cooking!  So keep checking back...I promise I won't ever take that long of a break again! :)

Many of my upcoming recipes will be focused on summer's bounty....I sure wished I could have gotten these recipes on here when your garden was still producing, or the berries were actually still in season, but sometimes life just doesn't go like you want it to! :)

The following is one of my favorite ways to use blueberries:

This cake is thick, moist, and so flavorful!  It is simply fabulous!  It isn't too thick, so it doesn't dry out during baking.  It practically melts in your mouth.  And if that weren't enough, it is filled with antioxidant rich blueberries!  I can't even describe how delicious it is, so you just might have to make it!

This picture is all about the glaze!! Look at how shiny and beautiful! If you can't tell, I love a basic glaze!  In fact, you could probably glaze a shingle and it would be tasty!! :)

Thanks to my dear mother who passed this recipe down to me!  She made it throughout my childhood and we always gobbled it up!  Somehow though it tastes better today than it ever has!  (Maybe cuz I am a grown up now!!?)



BLUE RIBBON BLUEBERRY BUCKLE

1/3 cup butter, softened
1 cup sugar
1 egg
1 cup milk
1/2 tsp. vanilla extract
2 cups flour
3 tsp. baking powder
1 tsp. salt
2 cups fresh or frozen blueberries
(if using frozen berries, thaw and drain)

In a bowl beat butter and sugar together until light and fluffy.  Add egg, milk, and vanilla and mix well.  Add dry ingredients and beat on low speed for 30 seconds.  Beat for 2 more minutes on medium speed scraping sides of bowl occasionally.  Spread half of batter in a greased 9x13 pan (for cakes I prefer metal over glass).  Sprinkle with 1 cup of blueberries.  Pour the rest of the batter over top.  Sprinkle with remaining 1 cup blueberries.  Bake at 350 degrees for 35 minutes or until toothpick inserted near middle comes out clean.  Drizzle warm cake with glaze. (Recipe below)


Glaze for Blueberry Buckle:

1 cup powdered sugar
2 T. milk
1/2 tsp. vanilla extract

Mix together in bowl with wire whisk.  Drizzle over cake using a spoon.