Chocolate Berry Muffins

The secret ingredient in these muffins? Chickpeas — in the form of ChiChi protein hot cereal. More protein than oatmeal, which means no mid-morning energy crash. Light texture, satisfying bite, and a raspberry glaze that's almost too pretty to eat.

Ingredients

• 1 cup ChiChi protein hot cereal
• 1 cup all-purpose flour
• ¼ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ½ cup plain Greek yogurt
• ½ cup buttermilk (add ½ tbsp white vinegar to regular milk, let sit 5 min)
• ⅓ cup neutral cooking oil
• ½ cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup frozen mixed berries

Instructions

1. Line a muffin tin with 12 liners. Preheat oven to 425°F.
2. Start your buttermilk: add the vinegar to your milk and let it sit while you prep everything else.
3. In a large bowl, whisk together the ChiChi, flour, cocoa powder, baking powder, baking soda, and salt. Add the Greek yogurt, buttermilk, oil, brown sugar, and eggs. Whisk until combined. Fold in the frozen berries. Scoop batter into the liners, filling each nearly to the top.
4. Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake for another 15-16 minutes. A toothpick inserted in the center should come out with just a few moist crumbs.
5. While the muffins bake, make the glaze. If using frozen raspberries, microwave them for about 30 seconds first. Mash 4-5 berries in a bowl and strain out the seeds. Stir in powdered sugar, milk, and lemon juice until smooth. Adjust consistency as needed.
6. Cool muffins on a wire rack. Once fully cool, drizzle glaze over each one.

The tip that makes them rise:

• Starting at 425°F gives you that bakery-style dome, then dropping to 350°F finishes them through without drying out. Don't skip it.

Raspberry Glaze (optional but highly recommended)