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Muffins - Chocolate Breakfast Cake This is my pumpkin recipe, but don't tell anyone until they've enjoyed them as chocolate muffins or cake Preheat oven to 450* or 500*.
Bake at convection bake 375* in: nordicware mini scone pan AND nordicware mini bundt pan for 15-20 minutes for the scone pan then an additional 15-20 minutes for the cake. In 2 qt mixing pitcher combine with immersion blender:
1/2 c melted unsalted butter 2 eggs 4oz brown sugar 4oz white sugar 3 oz molasses Until smooth. Add in: 2 oz whole milk yogurt 4 oz whole milk 15-20 oz roasted pumpkin Mix thoroughly with the immersion blender until very smooth. Add in: heaping 1/2 c unsweetened baking cocoa powder a dribble of vanilla Mix together: 15 oz whole wheat pastry flour 1 t baking soda 1 t baking powder 1 t salt Gently with silicone scraper stir dry into wet mixture. LET REST several minutes then gently stir again. This gives time for the flour to hydrate without too much mixing. Gently stir in: 10 oz trader joes chocolate chunks
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