1/11 Photos of Brownie Muffins That You Wouldn't Expect to Be Good!
Andi of Longmeadow Farm's Note:
Longmeadow Farm is trying something new. I feel inspired to make a nice warm treat, one that is a little less caloric but still captures that down on the farm taste. This recipe was adapted from a blog "Culinary Adventures" and since I had some canned pumpkin in the old pantry, I considered, and pondered and thought what the heck! After all, I don't need to be looking like one of our beautiful cows, "Flossy" as she is about ready to calve. And besides, it would be nice to fit into a smaller size overalls for the farm chores. Please note, my oven bakes these in exactly 15 minutes. I also have a pizza stone that stays put in the oven all the time, and radiates the heat a bit more. However; you may have to adjust baking times up or down depending on the accuracy of your oven. Most people are stating the 18 minute mark. I use the toothpick method of sticking it in the middle of the muffin to check for doneness. If it comes out clean, then your in business. Also note: I make these now for my vegan son, using a cake mix that is only soy and wheat based and a special dark chocolate that does not contain any dairy or eggs as well. For fun and frolic, I give em' a boost of sprinkled powdered sugar on the top.
My Private Note
Units: US | Metric
- 1Mix all three ingredients completely together.
- 2I use my stand mixer and really mix it well.
- 3It's important to remember this will be very thick and you may ponder about this, but really it's okay.
- 4Scoop into sprayed muffin tins with a small iced tea spoon.
- 5Bake at 350 for around 15-18 minutes.
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Nutritional Facts for Brownie Muffins That You Wouldn't Expect to Be Good!
Serving Size: 1 (61 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 173.0
- Calories from Fat 65
- Total Fat 7.2 g
- Saturated Fat 2.6 g
- Cholesterol 0.0 mg
- Sodium 235.5 mg
- Total Carbohydrate 28.3 g
- Dietary Fiber 1.3 g
- Sugars 16.3 g
- Protein 2.3 g