Prep 10 mins
Cook 19 mins
Always inspired from what I read and see! I felt like a bit of Ole with this recipe! I hope I can inspire people to do! Look forward to my first review! ORIGINAL SOURCE What's On The List http://whatsonthelist.net/2013/05/12/chile-mojo-mexican-chocolate-bit-of-ole/ Any questions, feel free to PM me NOTE Mexican chocolate MAKES this recipe!
- 1⁄2 cup rolled oats
- 1⁄2 cup butter (cubed)
- 1 cup boiling water
- 1 cup brown sugar
- 2 eggs, beaten
- 1⁄8 teaspoon vanilla powder
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 60 g dark chocolate
- 30 g pepitas
- cooking spray
- Pre heat oven to 180°C (350F).
- Grind pepitas; set aside.
- I used oil sprayed mini muffin trays. Depending on the size of your tray, baking times will differ.
- The muffins are done when the tops “spring” back and a toothpick comes out clean.
- In a large bowl, mix (with you fingers ;-) ), oats and butter “well.”.
- Add boiling water; combine with mixture; stir in finely ground pepitas. Set aside to cool.
- As I “always” like to speed up the process, I placed the bowl in the freezer for about ten minutes; re-whisked to refresh.
- I “gently” whisked all together.
- In separate large bowl, combine xylitol and cinnamon (or “only” sugar if using), eggs and vanilla powder. I used a wooden spoon.
- Add to cooled oats-butter-pepita mixture; combine well.
- In a separate bowl, sift together flour, baking soda, baking powder, salt and dark chocolate.
- I found it easier to mix when I placed the dark chocolate in a small pan on the stove, continuously stirred until melted.
- Add flour-chocolate mixture to wet mixture; combine well.
- Spoon batter into prepared trays.
- Do NOT overfill and make sure the top of the muffin tray is oil sprayed so as to not stick.
- Bake for 10 minutes or until done.