This latest muffin is called a Yorkie as a tribute to the York Peppermint Patty. It has fresh mint and chocolate. It also has coconut because it sounded good, and it is!
Learning to eat well sometimes requires an inquisitive mind. Case in point—how to use leftover shredded wheat crumbs. If you’ve read my blog before, you would know that shredded wheat is a popular breakfast with my son. And with shredded wheat, there are always crumbles at the bottom of the box/bag. I don’t like to waste food so I started experimenting with recipes incorporating them. It has worked out very well. So well that I’ve added “shredded wheat recipes” as a category to make finding them easier! Please check out the other recipes as well.
Adding shredded wheat to muffins ups the protein and fiber, making them more satisfying …..always a big plus with kids and teenagers. My teenage son packs one of these in his school lunch. As he puts it, “My bud’s are jelly” (aka jealous). I’ve told him he could take some extras with him so they could taste it, but he is not into sharing. “Then they will expect me to share whatever I bring! That is not happening. I’m eating it!” Oh well…I tried.
Makes 24 muffins.
1 cup fresh mint leaves
1/2 cup olive oil
1/3 cup dutch cocoa
1/2 cup raw sugar
1 cup nonfat vanilla greek yogurt
2 cups low fat milk
2 cups whole wheat flour
1 cup unbleached AP flour
2 cups shredded wheat crumbs
1 cup unsweetened coconut (shredded or small flakes)
2 Tbs baking powder
1 tsp fine grain sea salt
1 cup dark chocolate chips
Preheat oven to 400 F
In your food processor, combine mint leaves, cocoa powder and olive oil. Process until almost smooth and set aside for the mint and chocolate to get friendly.
In a medium bowl, combine flours, shredded wheat, baking powder, salt, coconut and dark chocolate. Stir well and set aside.
In your mixing bowl combine raw sugar with the mint/cocoa mix, beat well. Add eggs and mix again. Mix in yogurt and milk. The mixer on low speed, slowly add the dry ingredient mixture and beat until just combined.
Using an ice cream scoop, fill muffin tins 3/4 full with batter. Bake for 20-25 minutes. Remove from oven and let cool 5 minutes. Remove muffins from tins and cool completely on racks. Enjoy!
Freeze in gallon ziplock bags and remove as desired. Twenty seconds in the microwave and you will have that fresh from the oven muffin anytime.
Be sure and check out all my shredded wheat recipes….they now have their own category!