The oats cocoa muffins and chream cheese make a very good match! The outside is crispy and the inside is soft. The mouthfeel of this muffin is not smooth but this has a great texture.
Oligo syrup, and rice bran oil are used for the muffins. A combination of oligo syrup works best for muffins. In substitue of Oligo syrup, you can use honey. And if you didn’t have rice bran oil, you can use vegetable oil, canola oil, or melted coconut oil instead.
You just need one bowl and a whisk.These easy one-bowl muffins are made start to finish in less than one hour.
The muffins is lightly sweet and it’s really good. You can add 10-30g of sugar please.if so desired.
I suggest that you use silicone processing or non-stick coating muffin cups. I don’t recommend paper cups.
Let’s make muffins!
|Egg– Room temperature eggs.||1|
|Oligo syrup (or honey)||30g|
|Rice bran oil (Vegetable oil, canola oil, or melted coconut oil)||25g|
|For topping:Cream cheese||75g|
PREPARE OVEN AND MUFFIN CUPS
▼Preheat oven to 180c/360f; line six or five muffin cups with paper liners.
1．Whisk the flour, cocoa powder and baking powder in a large bowl.
2．Add the egg, Oligo syrup, and Rice Bran Oil. Whisk till well combined.
3．Add the milk. Whisk till well combined.
4．Divide the half batter between the muffin cups.To make the cream cheese topping: spread on each muffin cups.
5．Divide the remaining batter between the muffin cups.
6．Bake at 180c/360f for about 18-23 minutes and insert a skewer until it comes out clean.
●For gluten free muffins, be sure to use a certified gluten free oat flour.
●I suggest that you use silicone processing or non-stick coating muffin cups. I don’t recommend paper cups.
●If you don’t like a lump of cream cheese, Cut cheese into 1cm dice. In that case, You should refrigerate that before you cut it.
●If you want to make your own version of it, I recommend adding chocolate chips.
Products I used.