Good Morning, Lusty Ones!
I've missed you.
Someone's been busy,
and it's gotten very hot in the kitchen...
Well, yes...but...mostly I've been working on Reader Request Recipes,
and some of them are quite naughty.
I'm talking to you, @ColorsInClouds.
Girl, you dished up some serious culinary devilish-ness!
The Lady asked for a healthy chocolate peanut butter muffin.
(Oh yes she did.)
And baby, I have made Kitchen Magic.
Stars above, these are so intense...
Oooey-gooey, insanely rich and thick, erupting with voluptuous waves of chocolate,
I dare you to keep your mind out of the gutter while these caress your throat...
The Devil Made Me Do It Muffins
- 1/2 C organic unrefined coconut oil
- 1/2 C pure maple syrup
- 3/4 C natural peanut butter
- 1/2 C organic gluten free baking mix or garbanzo flour
- 4 "eggs" (flax meal + water)
- 1/2 teaspoon baking soda
- chocolate syrup (see below.)
Preheat your oven to 350F.
First, make the flax "eggs" by combining 1 Tbsp ground flaxseed with 3 Tbsp pure water per egg. So, for this one, mix 4 Tbsp flax with 12 Tbsps of water. Whisk it hard, then set it aside.
Next, we're going for that chocolate sauce. Oh, yes...
¼ cup organic cacao powder (Sacred Chocolate has the One.)
¼ cup water
2 tbsp maple syrup
1 tbsp water
1 tbsp organic cornstarch
Combine cornstarch with 2 tbsp of water and set aside. Whisk cacao powder and water together, then stir in maple syrup and cornstarch mixture. Gently bring it all to a boil over medium heat, stirring frequently until the sauce thickens to desired consistency. Add more syrup if necessary. If it becomes too thick, thin it out with a little unsweetened almond milk, but you do want this a little thick as it will melt when the muffins cook. You can keep this warm on the stove while you make the muffin batter. (And hey, you can use a store bought jar of organic chocolate sauce if it's really clean, as in no sugar, dairy or additives.)
Note: You can totally use agave syrup here, I'm just not a fan of it. But it will taste fine.
Ok, next, In a sauce pan, gently melt the coconut oil and maple syrup together. Whisk in the peanut butter and the flour until it is smooth. Now whisk in the eggs and baking soda. Spoon the mixture into a greased (olive oil spread with a paper towel works well) muffin pan, filling each halfway only. Drop 1 tsp of chocolate syrup into the center of each muffin, then add the remaining batter on top, like this:
Get them in the oven. make sure to place a baking sheet beneath the muffin pan to catch any chocolate that drips over.
(Ok, so I might have been a little generous with the chocolate insides...they kinda ooze out a bit when they bake...but isn't that the point?)
Bake them about 30 minutes, until the tops are golden. A note on flours: the garbanzo flour is super-rich and moist, making the muffin a little more lush, as well as protein heaven. If you fancy a drier, lighter muffin, go for the all-purpose gluten free baking flour.
Either way, they are OUTRAGEOUS!
Thank you ever so, my darling Lauren, for this opportunity to expand my kitchen prowess...
I'm going to bite you next.