Chocolate Walnut Muffins
Makes 9 muffins
These are deep, dark and chocolatey – truly amazing when one considers what they don’t have in them. No eggs or milk, great for lactose intolerant or those with dairy allergies. The crunchy walnut-maple sugar topping is a nice touch. Feel free to substitute regular milk if desired.
Nonstick vegetable oil cooking spray, for preparing the pan
1 1/4 cups whole wheat pastry flour
1/2 cup cocoa powder (not Dutch-processed alkalized)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 cup soy milk or regular milk
1/2 cup liquid fruit juice concentrate or Fruit Juice Reduction Recipe
1/4 cup canola oil
2/3 cup chopped walnuts, divided
2 Tablespoons maple sugar or brown sugar
Position a rack in the center of the oven and preheat to 350 degrees. Lightly spray a (2 1/2-X 1 1/2-inch) muffin pan with nonstick vegetable spray or line with muffin cups.
Sift the flour, cocoa, baking soda, baking powder and salt into a medium bowl and make a well in the center.
In another medium bowl, whisk the fruit juice concentrate, milk and oil until frothy. Pour into the well and stir with a wooden spoon just until combined. Fold in 1/3 cup of the chopped walnuts. Do not overbeat.
In a small bowl, combine the remaining walnuts with the maple sugar. Spoon the batter into 9 of the prepared muffin cups, filling each cup almost completely full. Sprinkle the tops of the muffins with the maple-walnut mixture.
Bake the muffins until a toothpick inserted in the centers comes out clean and the tops spring back when pressed with a finger, 18 to 20 minutes. Cool for 2 minutes, then run a knife around the inside of the cups to release the muffins, and remove from the cups. Serve the muffins warm or at room temperature.
Mix it up With Mani – Mani Niall