Double Chocolate Muffins

Studded with mini chocolate chips, double chocolate muffins are something I would typically serve with lunch or as an afternoon snack, but we've been known to enjoy them as an indulgent breakfast item from time to time. 

These muffins are best served a day or two after they're baked, but they freeze beautifully in an airtight container for up to a month.  To thaw, keep in airtight container as they thaw overnight in the fridge.  I enjoy these muffins chilled or at room temperature, but my girls enjoy them heated in the microwave for just a few seconds to melt the mini chocolate chips.  If you should happen to find yourself with slightly stale muffins, try this indulgent twist - break a muffin into bits, place the bits in a bowl, and drizzle with heavy cream - heaven!

Ingredients:  eggs, applesauce, flour, unsalted butter, the best dutch-processed cocoa powder you can find, sugar, salt, baking soda, baking powder, and mini chocolate chips.

Cream the butter and sugar together in the bowl of a stand mixer (or use a hand-held mixer).

Use the paddle attachment or, even better, a BeaterBlade attachment!  If you love to bake, do yourself a favor on get a BeaterBlade.  It eliminates the pesky task of having to scrape down the sides of your mixing bowl.  Love, love, love this thing!

On a side note - I have tried a similar attachment that's made by the company that makes the stand mixer and there's no comparison, the BeaterBlade works much better.  They're available for various makes and models of mixers so have that information handy before you purchase. 

Back to the recipe - add the eggs, applesauce, and cocoa sifted cocoa powder.  Nothing worse than biting into a dry clump of unsweetened cocoa powder so don't forget to sift that cocoa!! 

Mix until incorporated.  Don't worry if the mixture looks a little curdled - it's fine.

Add the flour, salt, baking powder, and baking soda; mix until no traces of flour remain.

Stir in the mini chocolate chips.  Did you set aside a few to nibble on?  I did!

Mmmm... time to dish up the batter. 

I use a rounded #20 scoop to portion the batter into a professional grade muffin pan that is lined with these awesome liners that I've absolutely fallen in love with.  I especially like using them for chocolate muffins and cupcakes - they make my baked goods look so rich and decadent! 

(affiliate links)

Using a portion scoop is neat and tidy... and all my muffins are going to turn out the same size.  Win-win!

Items used to make this recipe:

(affiliate links)

• professional muffin pan https://amzn.to/3uBm5uT

• brown grease-proof paper liners https://amzn.to/3uzKEbr

• #20 portion scoop https://amzn.to/34MdFG9

• high quality dutch-processed cocoa powder https://amzn.to/34wD4DI

• beaterblade attachment http://amzn.to/2yxCz9Y

• heavy duty stand mixer https://amzn.to/3HCXIAF

• baker’s joy https://amzn.to/3JfdySc

• The Low GI Cookbook https://amzn.to/3LmQ6o8

---

Double Chocolate Muffins

makes 18

Printable Recipe

Ingredients

• 8 tablespoons unsalted butter, room temperature

• 2/3 cup granulated sugar

• 2 large eggs

• 1/2 cup Dutch-processed cocoa powder, sifted

• 1 1/2 cups applesauce

• 1 3/4 cups unbleached all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 1/2 cup mini chocolate chips

Directions

1. Preheat oven to 350F.

2. Prepare a 12-cup muffin pan with non-stick baking spray or paper liners.

3. Cream butter and sugar together until light in color, about 2 minutes.

4. Add eggs, cocoa powder, and applesauce; mix until smooth.

5. Add remaining dry ingredients and mix just until combined (don't over mix); stir in mini chocolate chips.

6. Use a heaping #20 portion scoop to fill cups about 3/4 full.

7. Bake 22-25 minutes or just until a toothpick inserted in the center comes out with a couple crumbs attached.

8. Cool 5 minutes before removing from pan, placing on cooling rack to cool completely.

adapted from The Low GI Cookbook 

Frittata with Ham and Roasted Vegetables

Frittatas are one of my favorite egg dishes for a few reasons.  First, there's no need to make a crust - which is both a time saver and it reduces our carb intake.  Second, you can fill them with just about anything - specific meat/veggie combos, leftovers from last night's dinner, forgotten items from the crisper drawer, etc.  And last, but certainly not least, they're equally delicious served both warm and at room temperature.  So that makes frittatas tasty, versatile, and convenient!  I hope I've convinced you to give them a try.

Start by roasting a mixture of vegetables in the oven as directed in the recipe below.

In a 12-inch cast iron skillet, saute ham and scallions in a little butter.  Remove from heat.

Note: this recipe can be reduced in half and baked in an 8 or 9-inch cast iron skillet.

Add the roasted vegetables to the skillet with the ham and stir well.  Lightly press the vegetables into an even layer - don't press too firmly, there needs to be lots of air spaces for the egg mixture to seep into.

Wondering what that red thing is?  It's a silicone handle cover so I don't burn my hands on the hot skillet.

Whisk together eggs, cream, milk, parmesan cheese, scallions, kosher salt, and pepper.

Pour the egg mixture over the vegetables.

Carefully transfer the skillet to a 350F oven for 30-35 minutes or until the eggs are no longer giggly in the center of the pan.

Remove from oven and sprinkle shredded cheddar cheese and chopped chives evenly all over.  Return to oven for 3 or 4 minutes to melt cheese.  If you like your cheese browned, carefully place under broiler for a minute or so.

Allow to rest for 10-15 minutes before slicing.  Serve warm or at room temperature.  

Items used to make this recipe:

(affiliate links)

• 12-inch cast iron skillet https://amzn.to/3pfetxU

• silicone handle cover https://amzn.to/44bRliq

• pie server https://amzn.to/3qYMcMz

• flat whisk https://amzn.to/3skqvTS

---

Frittata with Ham and Roasted Vegetables

makes 12 servings

Printable Recipe

Ingredients

• 3 tablespoons olive oil

• 2 cups chopped bell pepper (I used red and orange)

• 2 cups seeded and chopped zucchini and/or summer squash

• 2 cups chopped mushrooms

• 1 cup chopped red, white, or yellow onion

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 2 teaspoons finely minced garlic
  

• 1 tablespoon butter

• 2 cups cubed ham

• 2 scallions, sliced
  

• 12 large eggs

• 1/4 cup heavy cream

• 3/4 cup whole milk

• 2 scallions, chopped

• 1/4 cup grated parmesan cheese (use the good stuff)

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper
  

• 1/2 cup shredded cheddar cheese

• 1 teaspoon chopped chives

Directions

1. Preheat oven to 425F and place rack in center position.

2. Place chopped peppers, zucchini/summer squash, mushrooms, and onion on half sheet pan.

3. Coat vegetables evenly with olive oil, salt, and pepper, tossing as needed; shake pan to spread vegetables in an even layer.

4. After 15 minutes, remove vegetables from oven and add minced garlic; toss well and spread veggies out in a single layer and return to oven for 15-30 minutes until they are caramelized (the time will vary depending on which vegetables you use).

5. Remove vegetables from oven and set aside until needed.

6. Reduce oven temp to 350F.

7. In a 12-inch cast iron skillet over medium heat, saute ham and scallions in butter for about 5 minutes or until ham browns a bit; remove from heat.

8. Add roasted vegetables to the skillet; stir the ham and vegetables together well and lightly press into an even layer (don't pack it tightly - you want to leave lots of air pockets for the egg mixture to seep into).

9. In a medium bowl, whisk together the eggs, cream, milk, scallions, parmesan cheese, kosher salt, and black pepper; pour evenly over vegetables.

10. Carefully place skillet into 350F oven and bake for 30-35 minutes until the eggs are cooked through and no longer giggly in the center of the pan.

11. Remove from oven and top with shredded cheddar and chopped chives; return to oven for 3-4 minutes until cheese melts. If you like the cheese to brown a bit, place under broiler for a minute or two (watch it carefully to prevent burning).

recipe inspired by ina garten