Mexican Chocolate-Chip Zucchini Muffins |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Cake-like yet moist muffins. I grate fresh zucchini and freeze it in two-cup batches and use the thawed zucchini (with all the liquid) when I make these. Lower in fat than some muffins - good for breakfast, lunch, snacks. Makes the equivalent of 2 dozen regular sized muffins. Ingredients:
2 cups whole wheat flour |
1 cup unbleached flour |
1/2 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon kosher salt |
1/3 cup baking cocoa |
1 teaspoon cinnamon |
1/2 teaspoon cardamom |
1/4 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
3 eggs |
1/2 cup buttermilk |
1/2 cup canola oil |
2 cups grated fresh zucchini (see note in description) |
1 1/2 teaspoons vanilla |
2 cups sugar |
1 cup semi-sweet chocolate chips |
Directions:
1. Pre-heat oven to 350 degrees.
2. Spray muffin cups or line with cup-cake liners and set aside.
3. In medium bowl measure and mix together the flour, cocoa powder, spices, salt, baking powder and baking soda.
4. In a large bowl beat together the eggs, canola oil, buttermilk, vanilla, and sugar.
5. Stir in the zucchini and chocolate chips.
6. Add dry ingredients to egg mixture and stir just until all dry ingredients are moistened.
7. Fill muffin cups a little less than 2/3 full.
8. Bake regular sized muffins for about 25 minutes or until tops spring back when lightly pressed. Bake mini muffins 20 minutes. You might have enough dough left over for a small ramekin of muffin dough - bake it about 27 minutes.
9. Remove muffins from pan and cool on wire racks.
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