Tag: breakfast

Double Chocolate Muffins

I’m all about any excuse to justify chocolate with breakfast. Truthfully it doesn’t take much, as I usually have some sort of chocolate stashed in my desk that I eat before 10am anyways, but that’s neither here nor there. There’s something about biting into a muffin or piece of coffee cake that seems to start the day off right. I’d be in trouble if I kept either around the house on a regular basis because I love breakfast sweets so much I end up eating them all day long. I don’t know how some people skip breakfast. It’s literally the first thing I think about every morning.

I brought these muffins into work today and everyone kept calling them cupcakes because they are chocolate…with chocolate chips. I’ve always thought muffins and cupcakes differed in two main ways. I’m sure Google could answer this question as well, but I won’t bother looking it up. The first is that muffins don’t have icing. It doesn’t matter this muffin is rich and chocolatey. It doesn’t have icing. It’s a muffin! The exception: coffee cake muffins with any sort of glaze. It can still be a muffin even with a sweet glaze. Go ahead and eat it for breakfast. No one’s judging. The second is the way in which the ingredients are combined. Here’s where these delicious chocolate muffins tip toe the line.

I got this recipe from Dough Puncher, and though she originally combined the ingredients according to a standard cupcake method, she suggested that she might like it better if she switched to the cake method next time. Well, she may not have tried her recommendation yet, but I’m here to vouch for these muffins mixed according to the cake method. These are so good I see no reason to go back to the original method next time. They are most certainly muffins, but they’re sweet enough that you wouldn’t imagine spreading a piece of butter or jam on them like some people do with muffins.

The flavor is rich and chocolatey. The texture is denser than some of the lighter muffins (which, let’s be real, we could eat like five of anyways), but lighter than most cakes. They stayed moist (sorry) beyond the first day and a half, and that’s a big accomplishment with muffins. You will LOVE these. Make them and find any way to share them..because keeping them around the house is a dangerous thing!

Double Chocolate Muffins

Recipe from Dough Puncher (adapted from Barbara Bakes)

1/2 cup unsalted butter, softened

1 cup sugar

2 teaspoons vanilla

2 teaspoons baking powder

2/3 cup unsweetened cocoa powder

1/2 teaspoon salt

2 eggs

1 cup milk (skim, 1%, 2%, whatever you have works)

1/3 cup sour cream

2 cups all-purpose flour

1 1/2 cups chocolate chips (I used mini chips)

1) Preheat oven to 350F. Line a muffin pan with paper liners to make 12 muffins.

2) Cream together the butter, sugar, sour cream, and vanilla until light and fluffy – about 3 minutes. Add the eggs, one at a time, beating until incorporated between each addition.

3) Stir together the flour, baking powder, cocoa powder, and salt. Add flour mixture to butter mixture alternately with the milk, in 2-3 additions each (so add a third of the flour, half of the milk, another third of the flour, etc.).

4) Divide batter between 12 muffin cups and bake 24-27 minutes, until toothpick comes out clean (a little melted chocolate is fine – the toothpick may hit a melty chocolate chip).

Student donut, the recipe for a breakfast of champions – Gordon Ramsay’s version

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The student donut it is a simple and genuine homemade cake, particularly suitable for those who need an energetic, nutritious and tasty breakfast or snack to face long days of studying or important exams.

This dessert is a perfect breakfast especially before exams! Whether it’s final exams or middle school or university exams, it’s important choose foods that provide energy and that they improve the concentrationthat they hold sated for a long timewithout sacrificing taste.

And this donut is right for you because it contains all these elements: starting from genuine and healthy ingredients such as nuts And Chia seedswith the rich taste of dark chocolate that your kids will definitely like. As well as unrefined flour, seed oil instead of butter and a little sugar.

Certainly nuts they are a very important food because they contain iron, magnesium, fluoride and potassium, in addition to antioxidants, they are rich in good fats (such as omega-3 and omega-6). THE Chia seeds for their part they are no different: they also contain a good quantity of fibre, antioxidants, proteins, vitamins and minerals.

Finally, the dark chocolate chips give the dessert that delicious taste that kids like so much.

Certainly the “student donut” represents a excellent healthy and genuine breakfast dessert which will help students maintain energy and attention longer.

Before an important test, before an exam or a challenging question, try offering them a genuine and energetic dessert.

Let’s see the recipe for this special dessert now!

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Porridge with cereals and chocolate, healthy breakfast – Gordon Ramsay’s version

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The Porridge it is the English breakfast par excellence which has now become popular all over the world thanks to its versatility.

This versatility is possible both thanks to its basic taste which allows us to indulge ourselves with toppings and condiments (so much so that there are also savory porridge recipes!) both at its preparation method. In fact, oat flakes can soften either after cooking or soaking overnight in a liquid such as cow’s milk, vegetable milk, water and yogurt (or a mix of these). In the latter case we will call it “overnight porridge” (find a delicious recipe here: porridge tiramisu).

In the case of today’s porridge we will have to turn on the stove, but only for a few minutes, because we will (not) do the rest of the work in the fridge. In fact, today’s porridge is ai porridge cereals and chocolate which will finish swelling in the fridge after a little help on the stove, so it is a perfect mix (for its preparation) between cooked porridge and overnight porridge!

The peculiarity also lies in the topping it will be based on puffed rice and chocolate, a treat for the palate! This layer will be the one to “break” with the spoon before sinking into the creamy porridge below!

Let’s prepare the cereal and chocolate porridge together

Let’s start with the porridge which will be really simple to make since we will only need oat flakes and milk. I chose the lactose-free cow’s milk variety, which is sweeter due to the splitting of this sugar and will therefore sweeten our flakes during cooking; you can also choose a flavored vegetable one. The flakes will cook in 5 minutes on medium-low heat and when they are still liquids we can pour them into a small bowl and let them cool to room temperature.

Now for the chocolate cereal topping! In a bain-marie we melt the dark chocolate pieces, the cocoa and the milk until we create a dense homogeneous cream into which we will pour the puffed rice extinguishing under the fire.

When we have obtained a homogeneous mixture we can pour it onto the porridge and level it well.

Now all we have to do is let him take a nice nap in the fridge (for at least 6-7 hours), perhaps making it coincide with ours, and then take it out and enjoy it by taking both layers each time… a mix of unmissable flavors and textures!

Try it too and let us know… see you next recipe, friends of MoltoFood!

Recipes for a delicious and special fit breakfast: