This is a fun recipe…more like a dessert than breakfast though! But boy are they yummy! Enjoy!
CHOCOLATE VANILLA SWIRL MUFFINS
- 3 cups whole wheat flour
- 1 cup honey
- 1 1/3 cup buttermilk
- 1/2 cup butter, melted
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon sea salt
- 2 teaspoons baking powder
- 4 teaspoons cocoa powder
- 2 tablespoons honey
** THE NIGHT BEFORE:
In a large bowl, mix together the flour, honey, buttermilk, and butter. Mix well, cover, and let sit out on counter overnight.
THE NEXT MORNING:
Preheat oven to 400 degrees.
Add eggs, vanilla, sea salt, and baking powder. Mix with electric mixer until smooth.
Scoop out 1 cup of batter into a small bowl. Add the cocoa and 2 tablespoons honey and mix it up good.
Prepare muffin tins by greasing or lining with papers (I like to use the rubbery muffin pans so I don’t have to grease the pans at all!).
Fill muffin tins about half full of plain batter (this should make about 21 muffins). Add a little spoonful of the chocolate batter to the top of each muffin cup, dividing it up evenly. Using a knife, swirl the chocolate and vanilla batters in the muffin cups.
Bake at 400 degrees for about 15 minutes or until lightly browned.
** If you do not wish to presoak the flour the night before, substitute milk in place of the buttermilk, and just mix up the wet ingredients first and then add the dry ingredients and follow the rest of the recipe.
Note: My kids loved these, although they said they would be even better with some chocolate chips in them! Enjoy!