Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, cocoa powder, baking powder, and salt.
3. In another mixing bowl, whisk together the applesauce, vegetable oil, eggs, milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips.
5. Spoon the batter into the muffin liners, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving:
Calories: 240
Fat: 12g
Saturated Fat: 2.5g
Cholesterol: 30mg
Sodium: 200mg
Carbohydrates: 31g
Fiber: 3g
Sugar: 13g
Protein: 5g
Substitutions for ingredients:
- You can use any type of milk you prefer, such as almond milk or soy milk.
- Instead of semisweet chocolate chips, you can use dark chocolate chips or chopped nuts.
Variations:
- Add 1/2 cup of dried fruit, such as raisins or cranberries, to the batter.
- Top each muffin with a sprinkle of coarse sea salt before baking.
- Add 1 teaspoon of cinnamon to the batter for a spicy twist.
Tips and tricks:
- Don't overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to easily portion out the batter into the muffin liners.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat muffins, wrap them in a damp paper towel and microwave for 10-15 seconds.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar and a sprinkle of cocoa powder.
Garnishes:
Top each muffin with a dollop of whipped cream and a chocolate shavings.
Pairings:
Serve the muffins with a hot cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon or two of milk to the batter.
- If the muffins are too wet, try reducing the amount of milk in the recipe.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw eggs.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Food history:
The origin of the Brown Bobby Muffin is unknown, but it is a popular recipe in many households.
Flavor profiles:
The Brown Bobby Muffin is a rich and chocolatey muffin with a slightly nutty flavor from the whole wheat flour.
Serving suggestions:
Serve the Brown Bobby Muffin as a breakfast or snack item.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A