Saturday afternoon was a little cloudy, but just a little and the weather forecast said it might rain on Sunday. I got really excited, I love rainy Sunday mornings. For me, it is like having permission from the Universe to stay in bed, sleep in and eat muffins.
On Sunday morning, it did not rain enough to cancel soccer games or any activities. I had to wake up early and start my day as usual. But I got to eat muffins!! I prepared them the night before just in case, ?. I promise these muffins are soooo easy to prepare and very addictive, so beware, you just can’t eat one.
They are so easy to prepare that I didn’t even had time to shoot the process. It is just measure, mix and bake. They key to this muffins is to buy and use really good ingredients. Use the best dark chocolate you can find. I like to use mine unsweetened, and 70% or higher cocoa content. Use fresh almonds and invest a little on Maldon salt. For this recipe, you just need about a teaspoon of it, but I promise it makes a huge difference.
Dark chocolate, almonds and Maldon salt muffins
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1/2 cup coconut oil or neutral tasting oil
- 1/4 cup almonds in pieces
- 1/2 cup dark chocolate
- 1 teaspoon salt or other Maldon salt flakes
- Pre-heat the oven to 350 degrees.
- Measure a cup of milk and add a tablespoon of vinegar. Set aside until ready to use.
- In a large bowl place the flour, baking powder, baking soda, sugar and salt. Mix all the powder and add oil, vanilla and milk with vinegar.
- Add almonds and chocolate and mix gently.
- Prepare a baking muffin tray with paper liners and divide the mixture between them. Sprinkle each muffin with a mini pinch of Maldon salt.
- Put in the oven for about 20 minutes or until a toothpick enter and exit clean. Let cool before trying.