Moist Muffins Two Ways: Chocolate Chip Muffins & Blueberry Muffins

As I have not sent one out in a while, it’s time for another yummy recipe, which meets my requirements of being delicious, low fat, easy to make and finally, enjoyable for both adults and children alike.  I served the blueberry muffin version of these at Tuesday parsha class this week and the chocolate chip version at Wednesday class this morning, and both ways were a hit and enjoyed by all.  This recipe pleases those who prefer a fruit muffin, as well as those who prefer a chocolate chip muffin.  For those who have no preference, feel free to try them both ways! 

Yummy Chocolate Chip Muffins

Pre heat the oven to 375* and line 12-14 muffin cups with paper muffin liners.

In a bowl, mix together:

1 1/2 c. white whole wheat flour, 1/2 c. brown sugar (I prefer light brown in this recipe, though dark will work if you don’t have light on hand), 2 tsp. baking powder, 1/4 tsp. baking soda, dash salt, 1/2 c. oats, 1/4 tsp cinnamon, 1/3 c. chocolate chips (or 1/2 c. chocolate chips if you prefer more chocolate and don’t mind the extra calories) and 1/2 c. rice krispies.  Set bowl aside. 

In a 2 c. pyrex measuring cup, measure 1/3 c. oil, then add enough natural (unsweetened) applesauce to make 1 c. total.  Add 1 c. parve soy milk, 1 tsp. lemon juice, and 1 tsp. pure vanilla extract.  Add 1 Tbsp. instant coffee granules dissolved in 1 tsp. boiling water

Make a well in the center of the dry ingredients.  Pour in the wet ingredients.  Add 1 beaten egg to the center of the bowl.  With a spatula or wooden spoon, stir all the ingredients together.  Do not over-mix or muffins will be tough.  Spoon the batter into the prepared muffin cups.  Bake at 375* for about 22 minutes, till a cake tester inserted into the center of the muffins comes out dry.   When muffins are done, remove from the oven and then cool the muffins on a wire rack. 

Moist and Tasty Blueberry Muffins

Follow above recipe, but increase cinnamon to 1 tsp.  Omit coffee and chocolate chips.  Add 1 1/2 c. fresh or frozen blueberries to the batter.  Gently stir to incorporate blueberries.  Bake as directed above. 

Note: If there are any leftovers, which is unlikely 🙂  these muffins freeze well.

בתאבון ובברכת שבת שלום,


1 Comment
  • Marla
    Posted at 13:30h, 04 January

    Miss you and your delicious muffins! Stay well!