My pack lunch fruit salad - Mango and Pomegranate… I added few squeezes of lemon juice mixes with some agave nectar to give it some sweet. Can’t wait to try tomorrow!
This time I adjusted the recipe and use a mix of white flour and quinoa flour. Also added some walnuts for the crunch. It turns out much better… more fluffy and have a more traditional muffin feel to it… I declared it a success :D
In the mood for some desserts, the healthy kind (sort of). So I used this recipe I found that doesn’t use sugar for my choco-chips muffins.
Small Batch Agave Oatmeal Chocolate Chip Anti-Muffins
all purpose flour or white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons plus 2 teaspoons vegetable oil
4 tablespoons lightly beaten egg or egg substitute
3 teaspoons vanilla
1/2 cup ricotta cheese ( I used 1 cup buttermilk instead)
6 tablespoons agave nectar
½ cup plus 2 tablespoons quick cooking oats, divided**
2/3 cup miniature chocolate chips (I used organic Camino bittersweet)
1/4 cup grounded flaxseeds
Preheat oven to 375 degrees F. Spray 6 muffin tins with flour-added cooking spray or line them with paper liners.
Stir together flour, baking powder, baking soda and salt; set aside.
Using a fork, lightly beat the oil and egg together in a medium bowl. Beat in the vanilla, buttermilk and agave nectar. Slowly add the flour mixture. When flour mixture is almost but not quite mixed in, add the chocolate chips and stir until flour disappears. According to Nigella, the best muffin batter is the lumpy kind, so don’t over mix!
Divide the batter evenly between the muffin cups and bake for 25 minutes.
Cool on a rack and remove from pan.