It says "I'm coo coo for Coco Puffs - and you." Those chocolate muffins were supposed to be mini muffins, but I did an entire pan of mini's and still had batter. So I decided to use the rest of the batter to make 4 regular size muffins for my husband and giving the mini muffins to the kids.
Here's why I LOVE these muffins - they have a cup and a half of veggies!!!
Here is what I did:
Whisk together: 2 Eggs; 1/2
cup oil; and 3/4 cup brown
sugar.
Add 1 cup finely grated zucchini and 1/2 cup finely grated organic broccoli. Mix in 1 cup self-rising flour (I didn't have any wholemeal); 3 tablespoons of Cocoa powder and 1 teasponn of baking powder. I was out of raw milk - so I used 1 tablespoon of low fat milk instead.
Then I spooned into greased mini muffin pan and baked at 350 degrees for about 20 minutes.
I didn't tell anyone that the muffins had veggies in it but everyone gobbled them up with no complaints (except my husband said they were a little "flaky" and that made them a little messy. But that's due to my flour substitution).
Oh - and those other 4 muffins you see in that box? Those are skinny "Funfetti" cupcakes that I made with a friend of mine who LOVES funfetti.
Here is the recipe, which we followed exactly.
This was super easy and would be a good recipe to make with kids. I mean, who doesn't like funfetti? And the batter fizzes up when you mix in the soda.
And super-duper bonus points for Mommy - I packed cupcakes TWICE in one week for school lunches and didn't feel a bit bad. :-D
Oh, and something else I learned while making the funfetti cupcakes - my friend works in the gas and oil industry. She advised me to avoid cake mixes (or any other kinds of food) that includes Propolene Glycol.
It's used as a sweetener in food but as an additive in oil/gas. Um - gross. Just thought I'd pass that along.
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