Saturday, 8 November 2008

These Muffins are for...

my lovely sister, Sonia!

Sonia said in an email "I am generally a choc-loaded muffin fan, but don't make them often myself as fresh is much better and I'd get fat, since they're more like little cakes than muffins. So a 'diet' super-choc muffin would be ideal for me. However, I did just buy a muffin tin so I would 'christian' it with your recipe should you come up with one!"

Well, I have made one up. Remember that vegan baked goods are, by definition, cholesterol free (it only is found in animal foods) so there's a diet bonus right there. This one is low fat - really the most fat comes from the chocolate chips that you use, so choose wisely there. I've used Rice Milk as it is lower fat that soy milk, but I'm sure low-fat soy milk would work too. I've kept it lower sugar too - a lot of the sweetening comes from the chocolate, and the "fat replacer" I chose.
These are very chocolate-y but definitely a muffin. They are not light like a cupcake, but dense and filling. They’re not too sweet either so won't send you on a huge sugar rush. R, my youngest daughter, ate 2 while they were still warm out of the oven!
So here we have them -
Sonia's “Diet” Super Chocolate Muffins
Makes 12

½ C Prunes
¾ C Water
1 ¼ C Plain Flour
¾ C Whole Wheat Pastry Flour
¼ C Cocoa Powder
2 ½ t Baking Powder
1 t Baking Soda
½ t Salt
½ C Vegan Semi Sweet Chocolate Chips
¼ C Cocoa Powder
½ C Sugar
1 t Vanilla
¼ C Maple Syrup
½ C Rice Milk
½ C Vegan Semi Sweet Chocolate Chips (optional; to make them more chocolate-y and less diet-y)

In a small pan soak prunes in the water for 1 hour. Bring to the boil and boil for 10 minutes, adding water by the tablespoon if required to stop mixture sticking. Stand off the heat a further 10 minutes. Blend, or mash with a fork to a thick paste. Hold at room temperature until required. (If you have less than ½ C of paste, add unsweetened applesauce to make up the missing quantity.)
Preheat oven to 375F and prepare muffin tins.
In a large bowl sift together the flours, first lot of cocoa powder, baking powder / soda and salt.
Combine the first lot of chocolate chips, the second cocoa powder, sugar, vanilla, maple syrup and soy milk into the top of a double boiler (or a bowl which fits over a saucepan), heat, and stir until melted and smooth. Add the prune mix, stir to combine.
Work fast from here on as the chocolate will harden quickly once taken off from over the water. Pour chocolate mix into dry ingredients and mix to combine. Fold in the second lot of chocolate chips (if using).
Spoon into the prepared tins, then bake for 22 - 26 minutes until tests done.
Cool 5 minutes in the tins then on the rack.
If you want it even more chocolate-y but less diet-y, cover the tops with a chocolate ganache! The recipe in Vegan Cupcakes take over the World, is the one I use most often.

What do you reckon Sonia? good enough for your new muffin tin?

2 comments:

Chantal said...

Another muffin recipe that just seem awesome... Unfortunately, I can't go through that many muffins myself... so I just can't keep up with your production, and I am already several recipes behind. As long as your blog doesn't go anywhere, I should be able to catch up at some point though ;-)

Carla said...

Chantal - your request is coming up next, once i've got it sorted. So don't go anywhere!
and to be honest I give away a lot of what I bake. It doesn't all go in my tummy!!