Double Chocolate Honey Bran Muffins
By TammyJo Eckhart, PhD
2 Honey Bran muffin mixes (Martha White brand in this case)
1 2/3 cups skim milk
1.5 cups chopped walnuts (Fisher brand in this case)
1 3.5oz bar Lindt 85% dark chocolate, broken into 8+ pieces
5 T unsweetened cocoa
Pre-heat over to 425 degrees Fahrenheit.
In the microwave melt the broken up Lindt bar then smooth with a spoon. The bar will melt but slowly so have patience and just keep checking as you do this step.
Note: you add in extra milk because you will be adding in cocoa that will make the muffins more dry unless you counter this with more wet ingredients. Resist the temptation to use oils or butter because they are not necessary and add calories and fats you honestly do not need.
Spoon into mini-loaf pan; I used an oval mini-loaf pan. Bake for 15 minutes then remove and allow pan to cool for five minutes before dumping out the muffins.
Note: The time you need will depend on the make of the pan and the size of each serving. Adjust the time by using a toothpick to check that it comes out clean from the center of one of the central muffins in your pan. You could also use this to make a full bread loaf but be very careful about the outside burning if you do this.
If these are too bitter for you you could use a lower cacao percentage chocolate bar or less cocoa but frankly the cocoa adds a lot of fiber versus calories.
Thank you, Amy Sue Lambert, once again for letting us reveal more of the Lindt chocolate to the world.
So what have you used a 85% Lindt Dark Chocolate Bar for, Sisters and Brothers?