610 g | Makes 12 standard muffins or plenty of mini muffins – Buy mix here
Deep, rich chocolate. Fresh-milled whole grain spelt. Premium ingredients. The kind of muffin that makes breakfast feel like a really good idea.
How to Make Them
You’ll need:
- ½ cup melted butter or oil
- ⅔ cup milk or water
- 2 eggs or your preferred egg substitute
- 1 bag Double Dark Chocolate Muffin Mix
Directions:
- Preheat oven to 350°F (175°C). Line or lightly grease a 12-cup muffin pan.
- Empty the muffin mix into a large bowl. Add the melted butter or oil, milk or water, and eggs.
- Mix gently by hand just until combined. Don’t overmix.
- Divide evenly between 12 muffin cups.
- Bake for 15–18 minutes, or until a toothpick inserted into the centre comes out clean.
The Story
These Muffins of Joy were born during a season when my daughter decided the only thing she wanted in her lunchbox was muffins.
After reading the ingredient lists on grocery-store muffins and realizing they were basically little cakes pretending to be breakfast, I set out to make something better.
Made with fresh-milled whole grain spelt flour, premium cocoa, semi-sweet chocolate chips, and thoughtfully chosen ingredients, these muffins are naturally higher in fibre and protein while delivering all the rich chocolate flavour you’d hope for.
Soft, deeply chocolatey, and always the first to disappear from the cooling rack, they’ve become a family favourite for breakfasts, lunchboxes, and afternoon snacks.
Because sometimes joy looks like double chocolate for breakfast.
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