Hey folks. Here I am! How’s things? I know things have been a little quiet around here, I won’t bore you with the details because we’ve all got our own things going on! Things happen, ya know. I read THIS great article over the weekend, and it hit home a lot. So I’ll keep it short and sweet tonight, so we can all have some happy heart time with our loved ones, plus I’ve got an overdue hot date with my sofa this evening. Hold onto those happy hearts. Read more
This recipe comes to you with a wink. A little bit naughty, a little bit indulgent. Because we’ve had 2 weeks of our new clean eating, fitness mad, alcohol quitting regimes, and now it’s time for a break. I’m an advocate of the 80/20 (sometimes 70/30) rule. Restriction only leads to failure I say! Well done, give yourself a little pat on the back, have a break, have a mocha muffin.
I love chocolate, that is a well-known fact. I used to love nothing better than digging into a big bar of Dairy Milk, easily eating the whole thing in one go, and then feeling terrible afterwards. Chocolate is my vice, but now I’m more of an 80% dark chocolate girl, those purple packets no longer tempt me, no longer do they magically appear in my shopping trolley. Cacao is chocolate in its raw form, a slightly bitter taste, but delicious and earthy. Cacao contains magnesium, calcium, vitamins B1, B2, B3, B5, B9 and also is a great anti-oxidant.
These muffins are still full of goodness, and have a lovely nutty flavour from the buckwheat, with an added treat inside. If you’re not feeling the Baileys, you can easily leave it out. They’re low in sugar, so they won’t set you up for a rollercoaster ride of highs. They come together quickly and bake in 15 minutes. I’ve used an egg to help bind them together, which adds protein, but I think a flax egg would work well here too.
Buckwheat Baileys Mocha Muffins (gf)
Makes 6-8 muffins
120g (3/4 cup) buckwheat flour
35g (1/4 cup) raw cacao powder
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
3 tablespoons melted coconut oil
50g coconut sugar (unrefined brown sugar would also work)
3 tablespoons Baileys Irish Cream
50ml espresso / strong coffee
75ml nut milk
1 teaspoon vanilla extract
1 organic free range egg
Preheat your oven to Gas 4 / 190 C
Get all you ingredients ready.
Line a muffin tin with approx 7 cases
In a bowl, combine the flour, cacao powder, baking powder, bicarbonate of soda and salt.
In another bowl, add the melted coconut oil, sugar and coffee. Whisk well to combine. Add in the Baileys and the egg, whisk again.
Slowly fold the dry mix into the wet, adding the milk a little at a time. Make sure all the mix has combined and you have no lumps.
Divide the batter evenly between the cases, filling them about ¾ full.
Bake in the oven for 15 mins, or until a skewer comes out clean.
Here’s some more tasty Baileys treats: