Chocolate-Mountain Muffins

OLYMPUS DIGITAL CAMERAFrom the outside, there doesn’t appear to be any chocolate in sight. However, one bite is all it takes to reveal the delicious, dark chocolate oozing out from the muffin (especially if eaten soon after baking). These are a real treat and although very moreish, they are also filling, so you don’t need to worry about overindulging.

Suitable for maintenance and level 1

Health Bite: The high almond content of these muffins, and in combination with the eggs, makes  them high in protein and lowers their glycemic load which will prevent a sugar-rush and in turn, hunger-pangs after eating.

Recipe

makes 6 large or 12 small muffins

3/4 cup polenta

2 cups almond meal (ground almonds)

1/2 cup unrefined sugar

50g dark chocolate, chopped into small chunks

1 tsp baking powder

2 eggs

1/2 cup milk (dairy or nondairy)

1/2 cup (2 oz) melted butter

Instructions

Heat oven at 180ºC and grease muffin tray/s

Combine all the ingredients together in a bowl and mix well with a hand-mixer

Pour into muffin cases and pop in oven and bake for 20 minutes, or until firm to touch.

Cool on a wire rack.

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