We all love a taste of something sweet! If we can add a bit of health to our sweet creations, it would be magical !!
Chocolate chip muffins are baked daily at my cakery.A buttery soft, toothsome cake with chocolate chips in every bite! These cakey Muffins are very, very moreish.The combination of vanilla cake crumb with minuscule bursts of pure chocolate bits is luring enough to ask for more.
I decided to turn my favorite chocolate chip cake/muffin recipe into a healthier version by adding soy flour.Soy is a protein-rich substitute for regular all-purpose or whole wheat flour.It is an essentially healthy food supplement for women and growing children.In baked goods Soy adds tenderness and moisture to the cake, enhancing its keeping quality.If you use defatted soy flour or medium fat soy flour, it lowers the saturated fat or cholesterol content in the baked product.This high protein cake is moist and flavorsome.The addition of cocoa camouflages any deceiving aroma of the soy flour.
Why add soy flour?
Frankly, it is filling and a great way to kill a sweet craving for people(like me 🙂 ) on a high protein diet.
It is the sneaky way to make children eat more protein too.
Benefits of soy flour
Contains all amino acids essential for human nutrition
Has essential heart friendly Omega 3 fats
Rich in mineral content contains calcium, magnesium, iron, phosphorous
Source of dietary fiber
Includes Vitamins E, D, K, B3 and M5
Contains isoflavones which are helpful in reducing risk of various cancers, heart diseases, and Osteoporosis
Creating the recipe and making the cake was fairly easy.But what got me nervous was serving this to the kids.
Along with the cake, I baked a few chocolate chip muffins and put them to the “KIDS TEST”.
Back from school, I served freshly made muffins with chilled milk to my hungry boys.
I waited impatiently for their reaction.
The kids loved every bite of the delectable muffins and finished them in one go.
Phew !!! I passed with flying colors, in what every mother secretly fears…..the “KIDS TEST”.
When your child finishes the gourmet or adventurous creation you cooked, swiftly and happily….congratulate yourself and smile, please ! You have surpassed the “KIDS TEST “.
Now, since this recipe is an addictive addition to my Baking Table, I have made these muffins regularly, intensified with self-made Peanut butter or Peanutella frosting.
Ahaa ! Before you could ask out loud, I would like to mention, the recipe for these follows!
SOY CHOCOLATE CHIP CAKE
Soy flour80 gms /1 cup loosely packed
Whole-wheat flour 100 gms/ 3/4th cup loosely packed
Baking powder 2 tsp
Cocoa 2 tbsp
Butter 150 gms
Caster sugar 190 gms/1 cup
Vanilla extract 1 1/2 tsp
Soy milk/milk 1/2 cup
Chocolate chips 150 gms
Chocolate, pure 100 gms
- Grease and line an 8-inch tin or pan
- Preheat oven to 170 degrees Celsius
- Sieve flours separately and keep aside
- Cut chocolate into chunks
- Mix all dry ingredients, except sugar in a plate
- Cream butter and sugar till fluffy
- Add eggs, one at a time and whisk well
- Add vanilla extract,blend
- Start adding the flour mixture to the butter mixture in three equal parts
- Add soy milk/milk into the cake batter in two parts, alternating with flour mixture
- Keep whisking the batter lightly with every addition
- Fold in three-fourths of the chocolate chips into the cake batter
- Pour batter in lined tin
- Sprinkle generously with chocolate chips
- Carefully place chocolate chunks throughout the cake batter
- Press them into the cake batter
- Bake for 30 to 35 minutes till done
- Check cake for doneness with a skewer.
- Cool and cut into slices.
Yield :12 cake slices or 15 muffins
Note: Muffins will bake in 15 to 20 minutes depending upon their size
Self-made Peanut Butter
Roast 160 gms peanuts with the skin.Cool and blend or pulverize in a blender with 4 tbsp canola oil or Ghee.Add 2 tbsp honey for sweetness.Pulverise to a smooth paste.Use as desired.
Peanutella or Chocolate Peanut Butter
Melt 100 gms dark, pure chocolate.Cool and add 140 gms peanut butter.Flavor with 1/2 tsp vanilla essence.Blend well and store in a container.
Be a smart baker……bake with flair, bake with creativity.
Incorporate healthy nutrients in your cakes.Substitute with whole grain flours.Infuse your cakes with fruit powders or vegetable pulp.
Lastly a bit of simple advice…..Shshhhh ! Just don’t tell anyone what you mixed in !!
Happy baking 🙂