Chocolate Cherry Buckwheat Beet Muffins

(Note:  This recipe was revised in June 2018, and we think it’s better than the previous version, so give it a try!)

It’s hard to say whether this is a breakfast muffin or a dessert muffin. My husband doesn’t like chocolate chips at breakfast (why???) so if you’re like-minded, leave them out and you’ve got less sweetness. You could add 1/4 cup light brown sugar to make up for the lack of chocolate chips. Either way – they’re perfect with a rich cup of Colombian. You can used canned beets, but roasting your own gives the best color and flavor. You can also use a ripe banana. Lots of options with this recipe!

By the way, don’t throw away those beet greens!  In our area, Walmart’s beets are sometimes the best when they have fresh, beautiful greens attached.  Cut out most of the red stems (they’re tough & bitter), chop & saute the greens in a little avocado oil, add your favorite seasonings, and serve with any style eggs along with one of these muffins for a beautiful breakfast plate. Here at the Inn, we serve the muffins with Eggs de Provence (see separate recipe), grilled chicken & pineapple sausage with a dijon-maple glaze, and fresh fruit. This recipe makes 10 muffins.

• 1 egg
• 1/3 cup agave syrup
• 1/4 cup oil
• 1/2 cup cooked minced beets, or 1 ripe banana
• 1/4 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 cup unsweetened cocoa
• 1 1/4 cup Hodgson Mill buckwheat flour; or for a lighter muffin, use half buckwheat and half Bob’s Red Mill Gluten Free Baking Mix for a lighter muffin
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2/3 cup almond milk
• 1/2 cup flaked coconut
• 1/2 cup mini dark chocolate chips
• 1/2 cup chopped dried cherries

Preheat oven to 350 and line a muffin tin with ten liners.  In a large mixing bowl, add ingredients one at a time in the order given, mixing constantly until all are combined. Do not over mix.  Fill each muffin cup with about 1/4 cup batter and bake for about 25 minutes.  Muffins will be risen, cracked, and glossy as shown above.

A recipe from Donna Alley, Innkeeper Since 1984

Colonial Pines Inn Bed and Breakfast

541 Hickory St, Highlands NC 28741 (828) 526-2060

Double Chocolate Almond Cookie Bars

That title is the best I could do, because these are not exactly brownies. Although the ingredients are about the same, this technique is easier than melting chocolate and mixing by hand.  Use a mixer for the dough and bake in a foil-lined pan for easy clean-up.  I find this more pleasant than dropping bits of cookie dough on a baking sheet and obsessing over whether they’ll be too gooey or too crisp.  These will have a crispy crust and a gooey center!!

The dark chocolate almonds are a nice touch but completely optional and so is the Starbucks VIA instant coffee. If you don’t have that on hand – no worries, but it does add a rich flavor. For gluten-free, substitute Bob’s Red Mill 1 to 1 Gluten-Free Baking Mix for the all-purpose flour (keep the buckwheat). With the coffee, almond & chocolate, maybe a better name would be Cafe Mocha Bars?  Call it what you like, here’s my most requested recipe this year:

• 2 eggs
• 1/2 cup sugar
• 1/2 cup lt brown sugar
• 1 stick softened unsalted butter
• 1/2 tsp soda
• 1/4 tsp salt
• 1 tube Starbucks VIA (regular or decaf)
• 3/8 cup unsweetened cocoa
• 1/4 cup buckwheat flour
• 1/4 cup all purpose flour
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1/2 cup Ghirardelli Semi-Sweet Chocolate Chips
• 1/2 cup sliced almonds
• 1/8 cup sliced almonds (for top)
• 25 dark chocolate covered almonds (optional)

Preheat Oven to 350 and line an 8X8 baking pan with foil, leaving extra “handles” for easy removal after baking. In a large mixing bowl, cream eggs with sugars.  Add eggs & mix until fluffy.  Mix on low while adding soda, salt, Starbucks VIA, cocoa, buckwheat, and flour.  Add the extracts, chocolate chips & 1/2 cup almonds, mixing briefly.  Spread batter evenly in pan and top with 1/8 cup almonds. Bake about 23 minutes. Allow to cool, then use foil handles to remove from pan. Cut into 25 pieces and press one chocolate almond into each piece (optional).

If you’re a chocolate lover, it might be a good idea to double this recipe for a 9X13 pan!!

A recipe from Donna Alley, Innkeeper Since 1984

Colonial Pines Inn Bed and Breakfast

Highlands North Carolina (828) 526-2060