Thursday, 8 September 2011

Double Double

While Darius and I were perusing my bloglist this morning, we noticed a recipe that begged to be tried. With all the goodness of a cupcake, and none of the 'badness,' we were drawn to these muffins instantly. Jotting down the ingredients, I bolted up the stairs after a very excited little boywhom was yelling, "chocolate! Chocolate!" as he pranced up each step and down the hall to the kitchen. Gathering our ingredients, we had everything assembled before openning the pantry to grab the zucchini. And what did we find? Mold! Covering our precious star ingredient! So, from frusteration sprung creativity. Having the rest of the ingredients assemlbed, we couldn't NOT make muffins, so we racked our brains, and came up with a suitable substitute replacement. Thank you apples for being an amazing pinch hitter! These cupcakes muffins are devine - and rather healthy to boot. But don't worry, you're kids won't know; they'll just think they have the coolest Mama around who gave them a cupcake in their school lunch! (Just think of all the fruits and vegetables you could put in these gems and serve up as a dessert, at a brunch, or anywhere really!)

Double Chocolate Apple Muffins

(adapted generously from cher stuff)

2 cups grated apple

1 1/2cup stone ground whole wheat flour

1/2 cup oat bran

1/2 cup good quality cocoa

1/4 cup fresh milled flaxseed

1/4 cup chia seeds

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 tsp cinnamon

2 eggs

1 1/4 cup coconut milk

1/3 cup coconut oil

1 tsp vanilla

1 cup dark chocolate chips

Mix together the flour, oat bran, cocoa, flaxseed, chia seed, baking powder, baking soda, salt and cinnamon.

In a separate bowl, whisk together the eggs, coconut milk, coconut oil, and vanilla. Pour over the dry ingredients and stir until dry ingredients are moistened. Add the shredded zucchini and chocolate chips and mix until combined. Spoon into 12 greased or paper-lined muffin cups. Bake at 375 F until the tops are firm to the touch, about 20-25 minutes. Cool in the pan on a wire rack for 10 minutes and then transfer to the rack to cool completely.

Yeild: 2 1/2 dozen (or 1 1/2 dozen large, plus 2 dozen minis)


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