This is a muffin that is like a chocolate cupcake, mixed with some goji berries and whole wheat that make you feel like it’s slightly healthier. Goji berries are a bittersweet berry that are supposedly a superfood. We normally snack on them or put them in chrysanthemum tea, but I wanted to give the kids a little variety in how we get this superfood, so I made Goji Berry Chocolate Muffins.
Makes 12 muffins / cupcakes
- 1 ¼ cup all-purpose flour
- ¼ cup whole wheat flour
- ½ cup cacao powder
- 2 tbsp cornstarch (optional – I added this to make it more “cake-like,” but you’d be fine without)
- ½ tsp salt
- ½ tsp baking soda
- 2 eggs
- ½ cup of sweetener (Really, any sweetener like sugar, maple syrup, brown sugar, etc. We generally find commercial sweets to be too sweet for our palates. If you do too, then use ½ cup of sweetener. If you prefer things sweeter, then use 1 cup.)
- ½ cup vegetable oil
- 1 cup sour cream
- ½ tsp vanilla extract
- 1 cup of hydrated goji berries (These usually come dried, so hydrate them for 5 minutes in hot water and drain.)
- ¼ cup – ½ cup of chocolate chips (your sweet tooth preference!)
- Mix the flours, cacao powder, cornstarch, salt, and baking soda in one bowl.
- In a larger bowl, stir together the eggs, sugar, oil, and vanilla.
- Mix in the dry ingredients.
- Gradually stir in the sour cream until mixed.
- Stir in the goji berries and chocolate chips.
- Spoon batter into a lined muffin tin. (Batter should be thick enough to use an ice cream scooper, which makes this part easier and faster!)
- Bake at 400 degrees F for 20 minutes.
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