Here’s what we did:
Ingredients
(recipe makes 1 dozen)
2 cups all-purpose flour
1 cup blend of both brown sugar sweetener ( I used Swerve’s, and white granular sweetener, I used lakanto monk fruit).
3/4 cup low carb (70 plus cocoa will do it) chocolate chips
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon salt
———–
mix 1 cup plus 1 tablespoon of plain yogurt, sour cream and mayonnaise. Choose ratio by the flavor you like, or by the carbs. Mayo will have the fewest carbs, so if you are going strict lean more that way….Then let me know how it tastes, because I haven’t gone heavy on the mayo yet….)
1 egg
1 cup strong coffee, or 1/2 low carb milk
1/2 cup vegetable oil
COOK 20 mins
Directions
Preheat oven to 400 degrees F.
Grease 12 muffin cups (or line with paper muffin liners).
Combine the dry ingredients in a large bowl. Whisk wet ingredients in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill muffin cups 3/4 full.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 20 minutes before removing to cool completely on a wire rack.
Then come back and tell me how they turned out. See you then!
#stayhome and #cookwithme for my friends in Italy, #IoRestoACasa and all over the world, #coronaviruscooking