Mexican Chocolate Oatmeal Pepita Mini Muffins
- 12 cup rolled oats
- 12 cup butter (cubed)
- 1 cup boiling water
- 1 cup brown sugar
- 2 eggs, beaten
- 18 teaspoon vanilla powder
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 12 teaspoon salt
- 60 g dark chocolate
- 30 g pepitas
- cooking spray
- Pre heat oven to 180C (350F).
- Grind pepitas; set aside.
- I used oil sprayed mini muffin trays.
- Depending on the size of your tray, baking times will differ.
- The muffins are done when the tops spring back and a toothpick comes out clean.
- In a large bowl, mix (with you fingers ;-) ), oats and butter well..
- Add boiling water; combine with mixture; stir in finely ground pepitas.
- Set aside to cool.
- As I always like to speed up the process, I placed the bowl in the freezer for about ten minutes; re-whisked to refresh.
- I gently whisked all together.
- In separate large bowl, combine xylitol and cinnamon (or only sugar if using), eggs and vanilla powder.
- I used a wooden spoon.
- Add to cooled oats-butter-pepita mixture; combine well.
- In a separate bowl, sift together flour, baking soda, baking powder, salt and dark chocolate.
- I found it easier to mix when I placed the dark chocolate in a small pan on the stove, continuously stirred until melted.
- Add flour-chocolate mixture to wet mixture; combine well.
- Spoon batter into prepared trays.
- Do NOT overfill and make sure the top of the muffin tray is oil sprayed so as to not stick.
- Bake for 10 minutes or until done.
rolled oats, butter, boiling water, brown sugar, eggs, vanilla powder, flour, baking soda, baking powder, salt, chocolate, pepitas, cooking spray
Taken from www.food.com/recipe/mexican-chocolate-oatmeal-pepita-mini-muffins-500125 (may not work)