This is my simple way to say we can eat sweets without going overboard. Today, I used less sugar than any traditional recipe. Also, I added baby mini chocolate chips instead of the regular size. The result was great, especially, if you want to eat less sugar to stay in shape, or a medical condition requires it. However, there are options to my recipe. You can add more sugar if you like the traditional sweet, more chocolate chips and make icing. Or, you can use my recipe for a somewhat moderate sweet dessert, smile.
Category: Dessert/Sweet Bread
Approx. Prep and Cook Time: Under 35 Minutes
Approximate Cost: $5.66 with glaze or .47 cents a piece
Difficulty Level: Easy
Allergens, Other: You can use Gluten Free instead of the wheat flour.
1 and 2/3 c. all-purpose flour (or Gluten Free flour) (.65)
½ c. unsweetened cocoa (.40)
1 pinch of salt (.0)
1 tbsp. of baking powder (.10)
½ c. organic sugar (.25)
½ c. mini chocolate chips (or white chocolate or other flavors) (.50)
6 tbsp. of unsalted butter, melted but at room temperature (.90)
2 eggs at room temperature (.36)
1 c. evaporated milk (.99)
Preheat oven at 350 degrees. Use cupcake liners or grease a cupcake baking pan.
In a medium size bowl, sift together the flour, salt, baking powder and unsweetened cocoa powder.
Add the mini chocolate chips and sugar. Sir well to incorporate all the dry ingredients.
In a separate bowl, beat the eggs lightly and then add the milk and the room temperature melted butter.
Make a well in the middle and add the egg mixture. Stir to incorporate the dry and wet ingredients but make sure to not over beat.
With an ice cream scoop the batter into each cupcake liner or baking mold.
When done, tap the mold on your countertop to get rid of any bubbles and place in the oven.
Bake at 350 degrees for 10 to 15 minutes, that will depend on your oven calibration.
When done, a toothpick inserted in the center should come back out clean.
OPTIONAL: You can make a simple icing/glaze by mixing together the following:
1 c. powder sugar, sifted. (.42)
1 tbsp. of either vanilla, (I used) or lemon or almond extract. ($1.00)
1 tbsp. milk (or a bit more if you like the glaze a bit runny. (.10)
Mix well and drizzle over the muffins.
Remember, these are not sweet soft and moist cupcakes. Instead these are muffins, more like an individual size sweet bread product to eat with a cup of coffee or tea. Enjoy!
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ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.