Late Tuesday, we returned from Chicago after several action-packed days at the annual meeting of the American Dietetic Association (ADA). We saw many old friends (by old we mean, “we’ve known them for a while” vs. they’re old), sat in on interesting lectures (we’ll share some of what we learned in future posts) and got to cruise the exhibit hall to sample new family-friendly food products and to peak at recipe booklets and cookbooks.
We have so many cool things to share with you, but decided to start with a recipe for Cocoa Raisin Muffins. We tasted this recipe at the California Raisin booth after meeting fitness trainer, Valerie Waters (if you go to the raisin website, you’ll find lots of Valerie’s easy-to-follow healthy living tips). Anyway, despite the fact that we just got back to reality land, we tested & tweaked the recipe and infused some of our Meal Makeover Mom magic.
These double-chocolate muffins are perfect for Halloween – whether you’re hosting a neighborhood party or just looking for a new muffin recipe to keep your little ghosts and goblins happy.
Cocoa Raisin Muffins
Makes 24 Muffins
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup cocoa powder, sifted
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup unsweetened applesauce
- 1 large egg
- 1/3 cup canola oil
- 1/3 cup 1% lowfat milk
- 1 cup California raisins
- 1/4 cup mini chocolate chips
- Preheat the oven to 350°F. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside.
- Whisk together the all-purpose flour, whole wheat flour, cocoa powder, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- Combine the applesauce, egg, oil, and milk in a medium bowl and stir until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the raisins and chocolate chips. The batter will be thick and “fudgy.”
- Spoon the batter into the prepared muffin cups (fill them generously). Bake about 15 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving.
As you may know, we’re huge fans of chocolate – which is why this recipe caught our attention. What also caught our attention were the raisins. They offer an easy way to get more fruit into the family diet: They’re portable, available year round, and kids naturally love them.
More news from our ADA adventures in upcoming posts this month!