Grab a Book & Cook
We’re playing a little party game at the end of 2016: Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’ (Of course, please don’t forget to credit the original recipe and change enough of the recipe to make it your very own.)
I’ll be honest, I peeked through several of my cookbooks before deciding on page 126 from Better Homes and Gardens New CookBook Bridal Edition. Double Chocolate Muffins.
Brian and I received this as a gift at a wedding shower. I love this book because there are lots of tips for meal prepping, customizing recipes, throwing get-togethers, and planning large meals. It’s such a great resource in the kitchen!
The initial recipe looked like a typical muffin recipe, so I decided to make the following changes:
- Make them as low FODMAP as possible
- Reduce the sugar
- Replace the vegetable oil with carrot puree for moistness and an added veggie bonus
- Add espresso to amp up the chocolate flavor since the sugar amount was reduced.
The end result was a super tasty and soft muffin that Brian and I enjoyed as a quick and easy breakfast component.
They taste best shortly after you remove them from the oven (hello melted chocolate!) and within the first couple of days.
You can store in the fridge for up to a week or the freezer for a few months. I’ll be completely honest in saying that I actually made two batches of these muffins so I could freeze some for busy mornings in the new year 😉
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