One of my girls’ favorite breakfast treats are the chocolate, chocolate-chip muffins that are sold in a Duncan Hines mix. Now, while the box says that it is a whole-grain recipe, I have been pretty sure I could make them more healthy if I made them on my own. Heck, just using my freshly-ground flour and eliminating the preservatives the box mix has will make a huge difference, I think.
So, I started hunting for a recipe to play around with. This morning, I experimented and I think I’ve come up with a pretty close replacement to the box mix. I made it as a bread loaf today, but I think the next time I make it I will make the muffins the girls love so much.
Doesn’t that just scream yumminess to you?
I can tell you that, fresh out of the oven, it was gooey, decadent and delicious. The girls scarfed it down and I didn’t mind indulging them in the sweets, because I knew it had wholesome ingredients.
Now, if I can just figure out how to sneak some more protein and/or a veggie or two into the mix, I’d be really happy.
Just in case you want to try this out with your family, here’s the recipe. I think it would make a great first-day-of-school treat for breakfast.
Oh, and warmed up later in the day with some ice cream? Oh, yum!
Chocolate, Chocolate-Chip Breakfast Bread (or muffins)
1/2 cup (1 stick) butter, softened
1 cup sugar (I used 1/2 cup Honey Granules & 1/2 cup Sucanat)
1 1/2 cups whole wheat flour
1/2 cup baking cocoa
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk (if you don’t have buttermilk on hand, here are a few tips to make this anyway)
1 cup chocolate chips
- Preheat oven to 350 degrees.
- Grease a 9×5 loaf pan or muffin tin.
- In a mixing bowl, cream the butter & sugar together.
- Add the eggs & mix well.
- In another bowl, combine the dry ingredients.
- Add those to the sugar mixture, alternating with the buttermilk (half of the dry ingredients, 1/2 cup buttermilk, the other half of the dry ingredients, the rest of the buttermilk) until incorporated well.
- Mix in the chocolate chips.
- Pour mixture into loaf pan or muffin tin.
- Bake for 1 hour (loaf pan) or 20-30 min (muffins) until toothpick comes out clean.
- Cool in pan for 5-10 minutes before moving to a wire rack to cool completely.