Meal Time

Chocolaty Chocolate Milk Muffins

Upon looking in my fridge I discovered about a 1/4 of a gallon of chocolate milk about to expire tomorrow according to its date. By the smell of it I would say that is pretty spot on! What to do with it, was my impending question. I will bake it into something of course.

Did you know that you can use milk that is past its date or that has spoiled to cook with? The trick is to use it before it gets chunky!

After some thought I settled on Chocolate Muffins but with a twist because I would be using chocolate milk instead of regular milk and I ended up adding some other ingredients in to make it just chocolaty enough without over sugaring them. In our house we try to use everything up the best we can so this was right down our ally.


Ingredients

Dry Ingredients

  • 2 Cups Flour
  • 1 Tbsp. Baking Powder
  • 1/2 tsp. Salt
  • 2 Tbsp. Brown Sugar
  • 1/2 Cup Cocoa Powder
  • 1/2 Cup Oats
  • 1/4 to 1/2 Cup Milk Chocolate Chocolate Chips

Wet Ingredients

  • 1 Egg
  • 1 2/3 Cups Chocolate Milk
  • 1/4 Cup Melted Butter
  • 1 tsp. Vanilla Extract

Instructions

Preheat oven to 400 Degrees Fahrenheit
Grease a 12 count muffin tin with oil.
Muffin baking cups are optional. (grease those if your using them)

  1. Combine all dry ingredients together in a medium sized bowl, except chocolate chips.

2. Then add in the vanilla & egg.
3. In a separate bowl mix the melted butter in with the chocolate milk to temper them before adding to the rest of the ingredients. Mix well.
4. Lastly add in the chocolate chips. Stir until incorporated. (Mixture should not be too thick or too loose somewhere in between.)

5. Fill the muffin tins up about 3/4 full each with mixture. (if you have extra just fill them up to top, be careful to not overfill though)

6. Bake in 400 degree oven for 15 minutes (when you poke a tooth pick in it should come out clean with no batter on it)

7. Enjoy


This recipe allows for the chocolate chips to give it a little extra sweetness through out the muffin. As a mom I don’t want breakfast to be filled with too much sugar so if you like sweet muffins (or really cupcakes…) feel free to up your sugar content a bit more before baking! They are sweet through out with out being overly sweet. My kids enjoyed them! They are the perfect breakfast or quick go to snack that won’t send you into sugar coma.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s