Muffins of Joy - Double dark chocolate - Fresh Milled Muffin Mix
Muffins of Joy Double Dark Chocolate Muffin Mix Rich, soft double-dark chocolate muffins made with fresh-milled whole grain spelt flour, wholesome ingredients, and no preservatives. Deeply chocolatey without becoming cake, with semi-sweet chocolate chips scattered throughout every batch. Makes 12 standard muffins or a whole bunch of mini muffins. The Story These Muffins of Joy were born from a season when the only thing my daughter wanted in her lunchbox was muffins. After reading the ingredient lists on grocery-store muffins and realizing they were basically little cakes pretending to be breakfast, making a better muffin became my mission. Made with fresh-milled whole grains, wholesome ingredients, no preservatives, and delicious double chocolate flavour, these muffins are deeply satisfying while still bringing a little nourishment to the table. Soft, chocolatey, and always the first to disappear from the cooling rack, they’ve become a family favourite for breakfasts, snacks, and lunchboxes. Because sometimes joy looks like double chocolate for breakfast. What Makes Them Different Made with 100% fresh-milled whole grain spelt flour No enriched flour No preservatives Made with recognizable, wholesome ingredients Rich cocoa and semi-sweet chocolate chips A touch of coffee, cinnamon, cardamom, vanilla, and sourdough culture gives the chocolate a deeper, fuller flavour Makes 12 standard muffins You Will Need 2 eggs ½ cup oil or melted butter ⅔ cup water or milk Use melted butter and milk for the richest flavour, or oil and water for a dairy-free preparation. Baking Instructions Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin pan or add muffin liners. Pour the entire contents of the pouch into a large mixing bowl. Add the eggs, oil or melted butter, and water or milk. Stir until evenly combined. Let the batter rest for 5–10 minutes. Divide the batter evenly between 12 standard muffin cups. Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick inserted near the centre comes out with a few moist crumbs. Allow the muffins to cool for several minutes before removing them from the pan. Yield: 12 standard muffins or plenty of mini muffins. Ingredients Fresh-milled whole grain spelt flour, semi-sweet chocolate chips (unsweetened chocolate, sugar, soy lecithin, vanilla), cane sugar, brown sugar, cocoa powder, aluminum-free baking powder, sourdough culture, instant coffee, sea salt, vanilla bean powder, aluminum-free baking soda, cinnamon, cardamom. Contains: Wheat, soy May contain: Milk, tree nuts Ingrédients Farine de grains entiers d’épeautre fraîchement moulue, brisures de chocolat mi-sucré (chocolat non sucré, sucre, lécithine de soja, vanille), sucre de canne, cassonade, poudre de cacao, poudre à pâte sans aluminium, culture de levain, café instantané, sel de mer, poudre de gousse de vanille, bicarbonate de soude sans aluminium, cannelle, cardamome. Contient : Blé, soja Peut contenir : Lait, noix Préparation Ajouter : 2 œufs ½ tasse d’huile ou de beurre fondu ⅔ tasse d’eau ou de lait Utilisez du beurre fondu et du lait pour obtenir une saveur plus riche, ou de l’huile et de l’eau pour une préparation sans produits laitiers. Préchauffer le four à 350°F (175°C). Graisser un moule à 12 muffins ou ajouter des caissettes. Verser tout le contenu du sachet dans un grand bol. Ajouter les œufs, l’huile ou le beurre fondu, puis l’eau ou le lait. Mélanger jusqu’à ce que la pâte soit homogène. Laisser reposer la pâte pendant 5 à 10 minutes. Répartir également la pâte dans 12 moules à muffins standards. Cuire pendant 18 à 22 minutes, ou jusqu’à ce que le dessus reprenne légèrement sa forme au toucher et qu’un cure-dent inséré près du centre en ressorte avec quelques miettes humides. Laisser refroidir quelques minutes avant de retirer les muffins du moule. Donne : 12 muffins standards ou tout un tas de mini muffins. Product Details Net weight: 605 g Makes: 12 standard muffins Flour: 100% fresh-milled whole grain spelt Preparation options: Oil or melted butter; water or milk Storage: Store the unopened mix in a cool, dry place. Once baked, keep muffins in a sealed container and enjoy within several days, or freeze for longer storage. As with all preservative-free baking, the finished muffins are best stored tightly covered once fully cooled.