The Kitchen Prep: Chocolate for Breakfast

Thursday, June 23, 2011

Chocolate for Breakfast

How is it possible that it's already Thursday? I feel like someone hit the fast forward button on this week, and my To Do list shows it. Luckily, I am well armed with the motivation of a weekend away with the husband, and a little extra boost from the Cafe du Monde coffee that I bought on sale at Whole Foods last week. {Seriously, I don't think I can ever go back to regular ol' coffee again.}

I'll be honest: I am not a morning person. Never have been. Probably never will be. {Good Lord, I fear for our future children. Good thing Steve is an early riser.} I'm one of those people who wakes up and fumbles around the kitchen, eyes closed, groping for her coffee cup. If you want to talk to me and get an answer that doesn't sound like "Grrrmmrrrtt. Frnkknt plherrn.", morning is not the time to attempt conversation.

Naturally, I don't usually start off the day wanting to prepare something healthy and filling that will help me embark on an energy filled day ahead. If there is breakfast readily available, I may make an attempt to eat, but my appetite is not usually at its peak in the morning hours, which often means that I don't eat breakfast. Please do not feel compelled to yell at me or tell me how awful it is. I am quite aware and I'm working on it. :P

The funny thing is, I LOVE breakfast foods! {If you couldn't already tell from this, this, and this.} I love them even more if they happen to resemble some sort of dessert. :) While I have, on occasion, had a slice of cake or a cookie for breakfast {I mean, who among us hasn't? :::crickets chirp::: Hello? Ok, I know I'm not the only one... Liars.}, I try not to make a habit of unhealthy um... habits.

So, when I saw this recipe for Double Chocolate Coffee Muffins, I knew that I might be able to have the best of both worlds. Made with whole wheat flour {I used a half all purpose, half whole wheat combo this time, but you can make them all whole wheat if you're trying to be good} and no butter, and boasting a healthy dose of dark chocolate flavor, a whole cup of coffee, and semi sweet chocolate chips {Flavanols! Antioxidants!}, I think I might just be awake enough for breakfast when these are around.

*Note: Even though these contain coffee, they don't really taste like it. For a more prominent coffee flavor, try adding a tablespoon or so of instant coffee granules.

"Semi-Healthy" Double Chocolate Coffee Muffins
slightly adapted from Muffin Tin Mania

You'll Need: 
1 cup whole wheat pastry flour

1 cup all purpose flour

½ cup brown sugar

1/3 cup cocoa powder {I used Dark Chocolate cocoa powder}

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 egg

½ cup canola oil

1 cup strongly brewed coffee, cooled to room temperature

½ tsp vanilla extract

½ cup semi-sweet chocolate chips


1. Preheat oven to 350°F. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Stir in chocolate chips.{I like stirring add-ins to dry ingredients to help prevent sinkage to the bottom.}

2. In a separate bowl, lightly beat egg. Mix in oil, coffee and vanilla. Pour wet ingredients over dry ingredients and mix just until flour is no longer dry.

3. Divide batter among 12 greased or paper lined muffin cups and bake for 20-22 minutes, or until a tester comes out clean. Let cool for a few minutes before unmolding.
4. Happily justify eating chocolate for breakfast and enjoy!


BettyCupcakes said...

Linking to these in my morning post all about muffins today! Hope you'll come check it out.

Post a Comment

Hearing from you makes me happy! Thanks for reading and commenting!