Le Blog de Sara

I love baking, even during the summer. Of course it’s more pleasant to do so in the fall and winter than in the heat of summer, but I can always turn on the oven and then scurry back to another air-conditioned room. Muffins are great to make–they’re expensive to buy, so I can make a dozen muffins for the price of one from a bakery. Plus, when I make them myself I know exactly how good or bad they are (usually bad–muffins are not a health food, sadly).

For posterity’s sake, and of course due to overwhelming public demand, here is one recipe I’ve used quite frequently:

Cappuccino Chocolate Muffins

• 4TB softened butter
• 2TB grapeseed oil
• 2/3 cup sugar
• 2 tsp vanilla
• 1/4 cup egg substitute
• 1 TB coffee dissolved in 2 TB boiling wate
• 3 oz. plain yogurt
• 1/4 tsp salt
• 1 1/2 tsp baking powder
• 1 cup flour
• 3/4 cup whole wheat flour
• 1/4 cup ground flaxseed
• 1 cup chocolate chips

Preheat oven to 375. Mix butter, oil, and sugar together. Stir in egg and vanilla. Stir in dissolved coffee (let it cool a little before adding, to avoid risk of cooking egg). Put flours, salt and baking soda on top of liquid ingredients. Stir dry ingredients together, then fold with liquid ingredients. Fold in yogurt. Stir in flaxseed. Fold in chocolate chips. Distribute among 12 muffin cups and bake for 20-25 minutes.

Adapted from this recipe.