I served my children chocolate for breakfast. That is definitely NEW. For some very odd reason, I got this itch to make chocolate muffins. Even John woke up and said "Chocolate? You made chocolate muffins?". Now, let me Erin-ize this situation by noting that they were chocolate zucchini muffins. Ahhhh.... veggie cancels out chocolate. Sweet.
Chocolate Zucchini Muffins
adapted from Meg's Everyday Indulgence
- 1/2 C organic whole wheat pastry flour
- 1/2 C oat flour
- 1/2 C organic, unsweetened cocoa powder
- 1/4 tsp Himalayan pink salt
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 1/2 C organic coconut sugar
- 2 T organic unsalted butter; melted
- 1 banana; mashed
- 1 large organic, local duck egg
- 1 tsp organic vanilla
- 1/4 C organic buttermilk
- 1 C organic, Gran-grown zucchini; grated
- Preheat oven to 350°
- Combine dry ingredients
- In a separate bowl, combine sugar and butter; add banana, egg, vanilla, buttermilk, zucchini
- Mix wet into dry
- Bake for 15 minutes; made 10 muffins
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