Yesterday V asked me if she could eat sprinkles. I told her no, sprinkles were for decorating cakes or cupcakes, so she asked me if we could make cupcakes.
Sigh. I’ve been trying really hard to watch what I eat to lose my pregnancy weight, but what can you do when your kid wants to make cupcakes with you? And not just any cupcakes, but ones that can hold sprinkles, which must mean chocolate frosting on the top.
So I went online and found a recipe for cocoa bran muffins that looked very good. These were nice because the recipe called for bran, wheat germ, and whole wheat flour, and then honey for the sweetener. It also called for a small spoon of raspberry jam in the middle of the muffin. I thought that was a nice touch.
V and I made the “cup cakes”, I frosted them, and then she put on the sprinkles. They came out really well! The muffin part is not sweet at all and so the bit of raspberry really adds something. And these definitely needed the chocolate frosting.
And I’ve figured out the frosting part so that it’s super easy. One heaping tablespoon powdered sugar, one heaping tablespoon unsweetened cocoa powder, and a bit of milk to mix it all. That’s it. It was just enough to spread over my 12 muffins.
While the kids slept this morning I had these for breakfast (at 8:30am T just fell asleep for his first AM nap, and V was sleeping in). I had no guilt about eating two of these. They’re not overly sweet, stuffed full of bran, and lightly covered with chocolate frosting and sprinkles. Yum!
Chocolate bran muffins
- 1/3 cup plain yogurt
- 1 cup milk
- 1 eggs, beaten
- 2/3 cup honey
- 1 teaspoon vanilla
- 1 1/2 cups natural bran (oat bran or wheat bran)
- 1/2 cup wheat germ
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup cocoa powder
- 1/3 cup raspberry preserves, divided
- Preheat oven to 375 degrees F and grease muffin tins.
- In a large bowl, mix the yogurt with the milk. Mix in the beaten egg, honey and vanilla.
- Add the bran and wheat germ, mix and let stand for several minutes to absorb the liquids.
- Into another bowl, sift the flour, baking soda, salt and cocoa powder. Stir together well.
- Add to the wet mixture and stir only until combined.
- Drop mixture into muffin tins until 1/3 full.
- Add 1 heaping teaspoon raspberry preserves to the middle of each muffin tin.
- Top with remaining muffin batter until each tin is 3/4 full.
- Place the muffin tins on a baking sheet and bake 15-20 minutes, until muffins have a firm feel and slightly springs back when lightly touched.
- Let cool 5 minutes in the tins, then turn out and let cool completely on a wire rack.