Today, Sisters and Brothers, is National Blueberry Muffin Day and I wanted to see if I could something with blueberry muffins that was different as well as chocolatey. The following is my experiment, try it at your own risk.
3 packets Martha White Whole Grain Blueberry Muffin Mix
2 8oz fat free cream cheese
1.5 cup skim milk
1/2 cup unsweetened cocoa powder
Preheat oven to 425ºF and spray muffin tin with no-stick spray.
Bring the cream cheese to room temperature then mix together with the milk until the entire mixture is slightly liquidity and smooth. Start on the lowest mixture setting and gradually increase speed.
Add in the cocoa a tablespoon at a time until it is thoroughly blended.
Add in the muffin mix one packet at a time until it is thoroughly blended.
Spoon into muffin pan to the 3/4 mark -- these are too dense to really rise much so don't worry about spill over. I got 23 muffins out of this recipe.
Well, I wouldn't call this a great success in terms of my made-up recipes but they the day after you make them the flavor balances between the cocoa and the blueberries; you taste primarily blueberries when they are still warm from the oven. The texture is almost mousse like without being moist and the blueberries stayed very juicy even after a few days. I really wanted it to be more chocolatey so powdered cocoa may not have been the best way to go. Each muffin has 144 calories (if you make 23 of them) so not much more than if you just followed the muffin recipe and made only 18 muffins.
But then we've never claimed this was a recipe site, have we, Sisters and Brothers?
Give me your suggestions for improving this recipe in the comments below.