Tuesday, March 13, 2012

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins


3 tbl ground flax seed mixed with 9 tbl water. 
Mix and set aside and then add in with egg.

2 cups all purpose flour
1 cup wheat flour
11/4 cup cocoa, sifted
1/2 teaspoon salt
3 teaspoon baking soda
1 cup granulated sugar 
1/2 cups brown sugar
1/2 plain yogurt
1/2 cup applesauce
1/2 cup oil
1 eggs
2 teaspoon vanilla
3/4 cup buttermilk
3 cups shredded zucchini 
1 cup semi-sweet chocolate chips
  1. Preheat oven to 350 degrees F. Line 20 muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In a large bowl whisk together flour, cocoa, salt, baking soda,
  3. In a medium bowl whisk together the sugar, butter and oil. Beat in eggs, one at a time until combined. Stir in vanilla, buttermilk, zucchini and chocolate chips. Gently stir the liquid ingredients into the dry ingredients until just combined.
  4. Divide batter equally among prepared muffin cups. Bake until toothpick inserted into the center comes out clean and muffin tops are springy to the touch, 20 to 24 minutes; rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Yields: 25 standard muffins

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