Chocolate chip coffee muffins with oats

Recipe for these muffins comes from the taste traveller web site . I wanted to bake them as the combination of ingredients was very interesting. It is a really healthy and low in sugar snack. Thanks to being filled with fibre and some dark chocolate it is good energy kick for those who are tired in the middle of the day. The fibre in these muffins comes from oats and wheat germ. The last one is not only source of fibre but is rich in vitamins such as E and B complex and minerals as well. The health benefits of wheat germ include high protein levels, plus doses of vitamins, fibre, and iron. More information  about wheat germ is available on this web site  Wheat germ might be added to yogurts, milk, breakfast cereals. Another recipe for muffins with this particular ingredient is healthy muffins with pineapple and carrot .

Ingredients for 12 muffins:

• 225g plain flour
• 100g porridge oats
• 3 tbsp espresso powder
• 60g wheat germ
• 70g brown sugar
• 1 tbsp baking powder
• 1 tsp soda
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 300 ml milk
• 1 egg
• 60 ml canola oil
• 1 tsp vanilla paste
• 100g chocolate chips
• 12 bigger chocolate chips (I used Rachel Allen dark chocolate chips) or cubes of chocolate

Preheat oven to 200C. Line muffin tin with big muffin cases.
In a big bowl sift the flour, oats, espresso powder, wheat germ, brown sugar, baking powder, soda, cinnamon, nutmeg, salt and whisk them together.
In separate bowl with fork whisk the egg, pour milk and oil and whisk them together.
Pour the wet mixture into dry ingredients, add chocolate chips and combine everything. Do not over stir them. spoon the thick batter into muffin cases, place piece of chocolate on top of each muffin. Bake for 20 min. Cool them down on wire rack. Enjoy.

Healthy muffins with pineapple and carrot

There was half tin of pineapple in my fridge since I baked ham and pineapple muffins. I did not have an idea how to use it till I found this recipe. These muffins are just great. Soft, spongy, moist but not too moist. Just perfect. I do not have to mention that they are another way to offer some vegetables and wholegrain flour to a children. At least my girls ate them with pleasure even though they do not eat all kinds of those muffins which are healthier than usual ones. 

Ingredients for 12 muffins:

• 100g plain flour
• 80g whole-wheat flour
• 90g brown sugar
• 2 tbsp wheat germ
• 2 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• pinch of salt
• 2 eggs
• 80 ml sunflower oil
• 1 tbsp vanilla extract
• 4 medium or 170g tiny grated carrots
• 4 slices or 125g chopped canned pineapple

Wash, peel of and grate carrot. Drain pineapple and chop into small pieces.

Preheat the oven to 180C. Line muffin tin with paper cases.

Sift in the one bowl the flours, sugar, wheat germ, cinnamon, baking powder, soda, salt and whisk together.

Pour oil in a measuring jug, add eggs and vanilla and whisk them with a fork. Pour this mixture into dry ingredients. Combine everything together. Fold in carrots and pineapple. With a spoon put evenly batter into muffin cases. Bake for 30 min. Check with toothpick if  baked  in the middle. Place on wire rack to cool down.