Over the weekend, Brent and I went to a friend’s lake house in Pickwick. I was asked to bring a dessert, or a dip, or something for Breakfast. But I brought all three. Lesson learned – don’t give me options because I will find great recipes for each and end up not being able to pick just one. Of course there were no complaints of excess food. You are welcome .
For Breakfast I made these muffins from Jessica at How Sweet It Is. The things she posts constantly are added to my bookmarked list, so I was really excited to get these into the oven. For some reason I was surprised by how quickly they came together. But I was not surprised in the slightest by how good they were. And then I had two for Breakfast.
1 cup 100% whole wheat all-purpose flour
1 cup all-purpose flour
1-1/2 tsp baking soda
1/2 tsp salt
2 Tbsp dark cocoa powder
2/3 cup brown sugar
1 tsp cinnamon
1 tsp vanilla extract
1/4 cup butter, melted
1 cup soy milk
1 cup blueberries
1/4 cup chopped dark chocolate
- Preheat oven to 350 degrees. Line a muffin tin with muffin liners.
- In a bowl, combine flour, baking soda, salt, cocoa powder, brown sugar, cinnamon and mix until combined. Using a whisk, stir in the egg, vanilla, melted butter and milk. If the dough still appears too dry, add another tablespoon or 2 of milk. Fold in blueberries and chocolate.
- Using an ice cream scoop, spoon muffins into liners. Bake for 13-16 minutes, or until muffins are cooked through.
Source: Slightly adapted from How Sweet It Is