Course: Dessert | Cuisine: American | Servings: 12 muffins | Prep Time: 10 mins | Cook time: 20 mins | Total time: 30 mins

Ingredients

DRY INGREDIENTS

1 3/4 cups all-purpose flour (210g)

2/3 cup unsweetened cocoa powder (60g)

1 cup granulated sugar (200g)

1 1/2 tsp baking powder

1 tsp baking soda

3/4 teaspoon salt

2 cups semi-sweet chocolate chips

WET INGREDIENTS

2 large eggs

3/4 cup sour cream (170g)

1/2 cup milk (120 ml)

2 tsp vanilla extract (10ml)

1/2 cup vegetable oil (120ml)

Instructions

1. 1. Preheat oven to 425°F and line a muffin tin with papers.
   2. Sift the flour, cocoa powder, baking soda, baking powder, salt, and sugar in a large bowl. Whisk together and set aside.
   3. In a separate bowl, combine the eggs, vanilla, vegetable oil, sour cream, and milk then whisk together.
   4. Set aside about 1/3 cup of the chocolate chips for the muffin tops.
   5. Pour the wet into the dry and fold together using a spatula, mixing until almost combined. Sprinkle in the remaining chocolate chips and mix until the batter is just combined and the chocolate chips have been distributed.
   6. Fill the muffin papers to the top and sprinkle with the reserved chocolate chips. Bake at 425°F for 6 minutes then reduce to 350°F and continue baking for about 14 minutes or until the centers are set, a toothpick or skewer inserted in the center will come out clean.

Notes

Don’t use an electric mixer or you have a high chance of over-mixing the batter. Just use a spatula and mix until everything is just combined.

Muffins don’t take long to bake so try not to bake them for longer than instructed. To test that they are ready, insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they are ready.

Let them cool on a cooling rack before serving or storing.

Don’t open the oven door during baking or you risk the muffins deflating.

You can easily change up the favors by adding in orange zest or even peppermint extract for a mint choc version.

Feel free to switch the chocolate chips for your favorites: you could use white chocolate or butterscotch chips, too.

The muffins will keep well for up to 3-5 days in an airtight container or can be frozen for up to 3 months.

Yield: 36 reg muffins / 72 mini muffins | Can be made egg-free and dairy-free

Ingredients

Dry Ingredients:

2 1/4 cups all-purpose flour

1 tbsp + 1 tsp baking powder (2 tbsp if egg-free)

2 tsp cinnamon

2 tsp pumpkin spice

1 tsp allspice

1 teaspoon nutmeg

1 teaspoon ground cloves

pinch of salt, optional and to taste

2 cups add-ins: mini chocolate chips, regular-sized chocolate chips, cinnamon chips, chopped nuts, or combination

1 1/2 cups granulated sugar

1/2 cup brown sugar, packed (light, dark or combo)

Wet Ingredients:

4 eggs (1 cup applesauce if egg-free, or use egg substitute)

1 can pumpkin puree

2/3 cup coconut oil or other oil, melted

1/4 cup mild or medium molasses or maple syrup

1/2 cup milk or milk substitute

2 tbsp vanilla extract

Instructions

1. 1. Preheat oven to 375°F. Line muffin tins with paper liners.
   2. In the bowl of a stand mixer, stir together all dry ingredients.
   3. In a large liquid measuring cup with pour spout, combine wet ingredients.
   4. Slowly add the wet mixture into the dry mixture and mix until just combined; don’t over-mix.
   5. Divide batter evenly among muffin cups (a cookie scoop works great). TIP: Spraying a one-quarter cup measure (for regular-sized muffins) with cooking spray so the batter just slides off is handy here.
   6. Bake for about 18-19 minutes for regular / 15 minutes for mini muffins, or until a toothpick inserted into the center comes out clean, or with a few moist crumbs but no batter.
   7. Allow muffins to cool in pans for about 10-15 minutes before removing and placing on a rack to cool completely.

Makes 3 / 6 loaves

4 / 8 cups warm water

1/8 / 1/4 cup active dry yeast

Dash of white granulated sugar

1 Tbsp / 2 Tbsp salt

1/3 / 2/3 cup olive oil

1/3 / 2/3 cup honey or sugar

7-9 / 14-17 cups all-purpose flour

Mix first 3 ingredients  in mixer bowl and let foam for 10 minutes covered.

After 10 minutes, add salt, oil, honey/sugar and 4 cups of flour. Mix well. Add remaining flour (ONE CUP AT A TIME) until dough is smooth and pulls away from the sides of the bowl.

Knead in mixer for 3-5 minutes. Place dough in a large greased bowl and spray dough with cooking spray. Then cover with a dish towel and let the dough rise until doubled in size, 30-45 minutes. Generously grease 3-6 loaf pans and set aside.

Punch down the dough, turn it out onto a lightly floured surface, and knead it briefly (in mixer or by hand) to remove the air bubbles. Divide dough into 3-6 equal portions, knead each section a few times, and then shape into a loaf. Place the dough into prepared loaf pans. Let rise 30-45 minutes.

Preheat oven to 350 degrees. Bake the loaves for 30 minutes. Immediately remove loaves from pans and cool on a wire rack. Rub the top with butter while still hot! You can freeze this bread in a freezer bag for up to 2 months!

Ready In 50min | Yields: 12-14 muffins | Ingredients: 11

Ingredients

1 1/2 cups chopped dates

3 cups hot water

3/4 cup butter or margarine (1 1/2 sticks)

1 1/2 cups water

1 cup pecan pieces

2 extra large eggs

1 1/2 tsp baking soda

1 1/2 tsp vanilla

1/4 tsp salt

2 3/4 cups all-purpose flour

Instructions

1. 1. In a medium bowl, combine dates and hot water. Let stand 10 minutes. Drain and discard water. Cover and refrigerate until cold.
   2. Preheat oven to 350°.
   3. Line 12 muffin cups with paper liners or lightly grease.
   4. In a large bowl, beat together butter and sugar until creamy.
   5. Add water, pecans, eggs, baking soda, vanilla and salt and mix until well blended.
   6. Add flour and mix until just moistened.
   7. Fold in cold dates and spoon into prepared muffin pans.
   8. Bake 20-25 minutes or until a wooden toothpick inserted into the center comes out clean.
   9. Let stand a few minutes before removing from pan.

Prep Time 15m | Cook Time 40m | Rise Time 40m | Servings 8

Ingredients

1 1/2 cups warm water

4 1/2 tsp dry yeast

1 tbsp psyllium husk powder (only if flour doesn’t contain it)

3 tbsp maple syrup or honey

2 tsp olive oil

2 tsp salt

2 – 2 1/2 cups all-purpose gluten-free flour mix

2 egg whites

Instructions

1. Heat the water in the microwave till 42 degrees (or according to the yeast package). Mix the yeast with the water. Add the psyllium and let sit for ten minutes until it’s “gel-like” consistency (skip this step if your flours contain psyllium)
2. Add maple syrup, salt, olive oil and stir
3. Add the flour and mix with a mixer for 2 minutes
4. Add the egg whites and mix again for 2 minutes
5. Scoop into a greased loaf pan
6. Let rise uncovered for 30-45 minutes
7. Bake at 200° Celsius (390° Fahrenheit) for 35-45 minutes
8. Let cool in a pan for about 15 minutes, before transferring it to a wire rack to cool completely
9. Store in an airtight container at room temperature

Ingredients

(Recipe fits 4.5-5 qt KitchenAid)

3.5 cups wam water (2c, 4 tbs, 2.25c)

1.5 tsp salt

1 cup oil

6 tbsp yeast (4)

3/4 cup sugar or honey (1/2)

3 eggs (2)*

10.5 cups flour (7)

Instructions

1. Preheat oven to 400°
2. Using a stand mixer (or whisk), combine water, oil, yeast and sugar. Allow mixture to rest for 15 minutes.
3. With a dough hook, mix in salt, eggs and 2 cups of flour until combined. Add remaining flour 1/2 cup at a time.
4. Coat hands with oil. Shape dough into…