Gooey Chocolate Muffin - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 4 ounces milk chocolate, chopped
- 1/4 cup heavy cream
- 1/2 tablespoon unsalted butter
Instructions
- For the gooey center: Combine the milk chocolate, heavy cream and butter in a small saucepan and heat over low heat, whisking until the chocolate is completely melted and smooth. Pour this mixture into a small glass baking dish and chill until set, about 1 hour. Scoop and roll into 12 small balls and place on a small parchment-lined plate or tray. Wrap and chill for at least 30 minutes up to overnight.
- For the muffins: Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with your favorite liners.
- Fill a medium saucepan with about 1 inch of water and bring to a simmer. Combine the butter and bittersweet chocolate in a heat-safe bowl that fits comfortably in the saucepan without touching the water. Stir occasionally until the chocolate is completely melted and smooth, 3 to 4 minutes. Remove from the heat.
- Combine the flour, sugar, cocoa, baking powder, salt and baking soda in a large bowl.
- Whisk the milk, vanilla and egg together in a separate medium bowl. Stir the melted chocolate into the milk mixture.
- Pour the chocolate mixture into the dry ingredients and fold until just combined (don't worry if there are lumps, this means your batter isn't over-mixed).
- Fill each liner with about 1 heaping tablespoon of batter and spread to cover the bottom. Place a chocolate ball in each cup and evenly top each with the remaining batter. Smooth the top with a small, greased offset spatula. Lightly tap the muffin tray on the counter to make sure the batter settles.
- Bake, rotating halfway through, until the top is nicely cracked and springs back when touched, 14 to 16 minutes. Let rest 3 minutes in the pan, then serve warm with a big glass of milk!
- Cook's Note: An alternate way to melt the chocolate mixture is to microwave in 30-second intervals, stirring until smooth.
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