Christmas morning and the beginning of the splendid New Year must be accompanied by a sumptuous breakfast. Homemade muffins are always something to look forward to during the Christmas and New year holidays. The mildly sweetened crackers are loved by people of all age groups.
Graham cracker crumbs lend a hearty texture to a chocolate treat so it maintains the characteristics of a muffin, rather than an over-sized cupcake, perfect to pack in a lunchbox. With sweet chocolate chips that serves as premier source for truffles and cookie treats, the spirit of festival becomes even sweeter.
1 cup chocolate graham cracker crumbs,
3/4 cup all-purpose flour,
3/4 cup whole-wheat flour,
1/3 cup unsweetened cocoa powder,
1 1/2 teaspoons baking powder,
1/2 teaspoon baking soda,
1/4 teaspoons salt,
2 large eggs,
1/2 cup packed light brown sugar,
1/4 cup granulated sugar,
1 cup buttermilk,
3 tablespoons canola oil,
1 teaspoon instant coffee powder,
1 teaspoon vanilla extract,
1/4 cup semisweet chocolate chips.
1. Preheat oven to 400 D F. Coat 12 muffin cups with cooking spray.
2. Pulse graham crackers into crumbs in a food processor or place in a large plastic bag and crush with a rolling pin.
3. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl. Stir in graham cracker crumbs.
4. Whisk eggs, brown sugar and granulated sugar in a medium bowl until smooth.
5. Add buttermilk, oil, coffee and vanilla and whisk until blended. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined.
6. Gently fold in chocolate chips and chopped blueberries. Spoon the batter into the prepared muffin cups.
7. Bake the muffins until the tops spring back when touched lightly, 25 minutes.
8. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.
Enjoy your Christmas treat!