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#Recipe: Blood Orange & Dark Chocolate Chip Muffins

Posted Nov 21 2012 1:27am

I’m sure that from the title of this recipe your first instinct was to think “Oh, that’s got Chobani in it!” right? Hehe, I thought so.

It does. Of course. I’ve found that Chobani really is a perfect compliment to so many recipes I love. Especially ones that tend to be a little less friendly to those of us watching our calorie intake. Substituting a cup of Greek yogurt for a cup of cream can mean the difference between 41 grams of saturated fat or not – and several hundred calories. (And roughly half that difference when you substitute it for whole milk.)

I decided to experiment with flavors here and this won…and I’m willing to bet that the next time I make it, adding pistachios will happen. (I’m a huge fan of a cup of blood orange Cho and some pistachios.)


I hope you enjoy them. I’ll be making a glaze for them next time, just to bring out the orange zest just a little bit more. ;) If you haven’t already seen them, don’t forget to check out the recipes for Buttered Pecan Vanilla Cranberry Sauce and Brown Butter Vanilla Pecan Pie I posted yesterday, too. I’m on a Thanksgiving rampage, of course.

I hope you all have a beautifully relaxing and peaceful Thanksgiving! I know that tomorrow will be just another day I’m thankful for everything in my life, including those of you who have supported me. I’m truly grateful.

Recipe: Blood Orange & Dark Chocolate Chip Muffins

Recipe: Blood Orange & Dark Chocolate Chip Muffins

Ingredients

  • 1 C whole wheat flour
  • 1 C almond flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 C. sugar
  • 1 C. Blood Orange Chobani
  • 1 large egg
  • 1 C. vanilla almond milk
  • 1 C. dark chocolate chips
  • T tbs. orange zest

Instructions

  1. Preheat the oven to 400º.
  2. In a large mixing bowl, mix the first six (6) dry ingredients until all lumps are gone.
  3. Fold in one (1) single cup serving of Chobani Blood Orange Greek yogurt.
  4. Add the almond milk and egg and whisk until smooth.
  5. Add the orange zest.
  6. Grease a 12-muffin pan and pour the batter into each cup until full.
  7. Bake for 18 minutes or until the edges are golden brown.
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