Okay, I played with recipes this morning. I took a lower fat muffin recipe and shifted around, playing with lowering the fat even more drastically, as well as lowering the carb count by utilizing soy flour (which increase the fiber as well). For once, I think I'm on the right track.
It had good chocolate flavor, but didn't have the cake consistency. Next time I'm going to use a similar combination, although adding molasses into the liquid portion instead of using sugar, and using a creaming method of mixing to aerate. A little more baking powder, too, and a lower baking temperature for longer baking for more rising. The hard part is, it has an almost crunchy consistency, which is very different. Not bad, but not quite what I was looking for either. And of course, it has the taste of soy. Handily, I really like soy and chocolate together.Posted by Deb Atwood at March 02, 2003 11:41 AM | TrackBack