My long blond Goldilocks wig has had a workout this week as I tripped through the minefield of chocolate chips looking for ones that are “just right” for the Chocolate Chip Muggin.
You remember the story of Goldilocks and the three bears, right? She breaks into their home in the forest and eats their food, finding one oatmeal too hot, one too cold and one “just right”.
Then she makes herself at home trying out their rocking chairs and other random furniture. I’m sure she dug through their cupboards and sampled chocolate until she fell into a sugar stupor and needed a nap. This led her to the bedrooms where she found one bed too hard, one too soft and one that lulled her into a deep slumber- “jusst right.” The bears came home, of course, and instead of having her hauled away, they all became fast friends. Eventually they must have made a rocking chair “just right” for her.
Well I haven’t made a rocking chair for you because who has time for that? But I did find the perfect size of dark chocolate chips for a new Muggin…a muffin in a mug.
Yes, these have a bit more sugar from the chips than other muggins, so you might want to keep these for an after school snack. Or a dessert. But they still are packed with great nutrition, so dive in.
First, if you are new to muggins, you will want to visit (and make) the blog about the Muggin mix. http://www.nanaclareskitchen.com/2012/03/07/make-a-mix-for-blueberry-almond-muffin-in-a-mug-and-more/
Ingredients for the Muggin mix
1 cup whole wheat pastry flour (or white flour – your choice)
1 cup oats – quick or old fashioned
½ cup ground flax meal
½ cup wheat germ
3 TBS baking powder
This saves a few steps so you can mix, microwave and bolt out the door, dragging your Muggin behind you. (Wrong nursery rhyme.)
I tried mini chips first and they were fine – but not fabulous. I like mini chips for adding to Energy Balls, but they were just too tiny to have much chocolate impact for the Muggin.
Next I tried my favorite chips – Ghirardelli Dark, which have 60% cocoa. But they are really large and fell to the bottom of the mug while baking. This made a nice chocolate mushy frosting on the top, when inverted onto a plate, but there were no chips for the rest of the Muggin.
Finally, I got some Hershey’s dark chips, which turned out to be “just right.” Goldilocks I’m not, but I can understand her quest. Now I had rich warm chocolate on the top of my Muggin and they were nicely dispersed right down to the last few bites.
Ingredients for Chocolate Chip Muggin
2 TBS plain yogurt
1 TBS honey
1/2 tsp vanilla
3 TBS muggin mix (see link above)
2 TBS Hershey’s dark chocolate chips
Use a mug that will hold 12 – 16 ounces.
Using a fork, whisk the egg and other wet ingredients inside the mug.
Add the mix and the chocolate chips and blend well.
Microwave 1 1/2 – 2 minutes or until done.
Invert onto a plate, or eat out of the mug.
Now I need a nap.
I’m looking for a bed that’s not too hard and not too soft… Let’s hope the bears won’t mind the invasion.
Other recipes you may enjoy from Nana Clare’s Kitchen:
Chocolate cake in a cup