Cocoa Nib and Oat Muffins

Just made these and they taste incredible! I didn’t use any whole wheat flour and cut the nibs to 1/2 cup. I’m really happy with how amazing these taste.

the.kitchen.initiative

IMG_0962

A modernized chocolate chip muffin. Cocoa nibs are the more sophisticated parent of the chocolate chip morsel. Roasted, hulled, and a step away from becoming processed; the cocoa nibs are basically raw chocolate pieces…tiny bits of cocoa beans. Similarly flavored like coffee beans and texturally a bit crunchier, it’s ideal to devour this muffin alongside a cup of coffee, dunked perhaps? Additionally, of course, I had to throw in some oats and whole wheat flour to bump up the nutrition.

IMG_0965 After a day on the counter awaiting the next day’s breakfast routine, these muffins became a bit crumbly. They still tasted great with a swipe of butter, but I have a personal preference for soft muffins. Just a forewarning if you eat on-the-go…

IMG_0966

Cocoa Nib and Oat Muffins

makes 6 jumbo-sized muffins

8 tablespoons (1 stick) unsalted butter

1 cup golden brown sugar

2 eggs

1 cup all purpose flour

View original post 141 more words

Advertisements

2 thoughts on “Cocoa Nib and Oat Muffins”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s