Sunday, 27 April 2014

Super Secret Chocolate Muffins

The super secret is...shhh, don't tell anyone...they are loaded with fruit & veggies and no one will ever know!

Lady & Bug would happily go without veggies forever if I let them, so here's a recipe I've been using to get a few good things in them when I'm feeling like the nutrients are a little lacking. It's also pretty flexible as far as what veggies or fruit to use, so start experimenting!

Super Secret Chocolate Muffins 

1/2 cup Butter
1 & 1/2 cups Brown Sugar
1/2 cup Apple Sauce
2 Eggs
1/2 cup Greek Yogurt
1 tsp Vanilla
2 cups Shredded Zucchini* 
1 cup Blueberries* (crushed or puree and thawed if frozen)
1 cup Pureed Carrots* 
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
2 & 1/2 cups Flour
3/4 cup Cocoa
1 tsp Espresso Powder (optional if you're baking them for kids)
1 cup Chocolate Chips (optional)

*I use zucchini, blue berries and carrots, but other options include: beets, spinach, pineapple, bananas, cauliflower, peas or pears - each will change the flavour, texture or colour, but experiment to find something that works for you. Any combination works as long as it's about 4 cups of moist fruit or veggie (shredded, pureed or mashed work best).

Preheat oven to 350F.

Combine butter & sugar in a mixer. Add apple sauce, eggs, yogurt, and vanilla, mix well. Add fruit/veggies and stir until combined. In a separate bowl combine baking soda, baking powder, salt, flour, cocoa and espresso powder. Add to liquid mixture and stir well. Stir in chocolate chips by hand.

Scoop into greased muffin tins and bake for 20 minutes. Cool before serving. Makes about 24 muffins.

A great way to hide the veggies and could easily be iced for a great cupcake alternative.


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