I know I promised you an ice cream recipe on Facebook, but that is coming soon! After the weekend, pinky promise. I just needed to get these poppy seed muffins out of my brain and into a pan, stat, you know? I had been wanting to make muffins for a while, to have something different to snack on during the inevitable 9 or 10am slump. Usually this is the time of day when I start eating wayyy too many potato chips or popcorn, that business needed to stop right in its tracks, because that shiz isn’t sustainable. Usually, after I would go on a good mid-morning chip eating binge, I would start to feel like a nap was in order. Now , this is a problem because I have a cubicle and a desk and co-workers, so I’m not really sure they would love for me to just lay my little head down and take a snooze. Despite that, I sometimes will nod off at my desk in this potato chip induced coma and find myself jerking awake a few minutes later, looking around to see if a.)anyone saw me take a quick trip to nap-land or b.) if I am drooling. Needless to say, these muffins are a well needed mid-morning boost of energy, potato chips be gone! (I mean, not forever, but just not everyday)
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The bright mandarin orange juice combined with sweet dark chocolate is the perfect mid-morning snack combination.
- 3/4 cup maple syrup
- 2 tablespoons ground flax seed mixed with 6 tablespoons water (2 flax eggs)
- 1/2 cup non dairy milk
- Juice and zest of 3 mandarin oranges
- 1 teaspoon vanilla extract
- 1 1/4 cups whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 4-6 ounces dark chocolate (roughly chopped)
- 1 tablespoon poppy seeds
- Preheat oven to 325 degrees F. Grease muffin pan and set aside.
- In a medium bowl, combine maple syrup, flax seed eggs, milk, zest, orange juice, and vanilla extract. Whisk ingredients together until combined. Set aside.
- In a medium bowl, whisk together flour, baking powder, and baking soda. Add wet ingredients to flour mixture and whisk until combined. Fold in the chopped dark chocolate and poppy seeds.
- Fill muffin tins about 3/4 way up the sides (1/4-1/3 cup batter for each muffin) and bake for 20-25 minutes, or until, when touched, tops spring back.
- Store at room temperature for up to 5 days. Yields 12.
- Serving Size: 1