March 29, 2017

Muffins to the rescue! (Chocolate zucchini breakfast muffins)

As I told you yesterday, I gave up on my breakfast smoothies.  I have been loyal to them for so long and I had a mishap. I tried a new protein powder and I did not like it.  Then,  I dropped one behind my toilet while doing my makeup and my pint glass cracked, sending the purpleish green liquid all over the wall.  It was a double sign that I needed a break.  So now, you are getting some different breakfast ideas on the blog!

You know I just love my Kitchn emails I get.  They always are full of useful information for a meal planning and organization loving foodie like me.  And when I got sick of my smoothies, the Kitchn delivered.  With muffins.  Zucchini bread is always a lovely treat, but with chocolate and oatmeal in muffin form?  Well that sounds like breakfast!

I made these a bit healthier by doing half whole wheat flour and seriously reducing the amount of sugar they called for and they were still delicious.  They say the cinnamon is optional, but I disagree, it is necessary.  Since it made more that I would eat for breakfast, I brought them to work for Tuesday team meeting.  They got rave reviews, including one from our head litigator that made me smile, "I would eat more veggies if they all tasted like that!" Make these, you will love them! And you get hidden veggies! What is not to love? Full recipe to follow the montage.

Chocolate Zucchini Muffins
I love when they turn out like the picture

Chocolate Zucchini Muffins
The ingredients.  So simple!

Chocolate Zucchini Muffins
Shredded zucchini goodness and no injured fingers!

Chocolate Zucchini Muffins
Dry ingredients.  I accidentally used steel cut oats and I liked it.
Chocolate Zucchini Muffins
Wet ingredients.  Runny egg yolks are so pretty!


Chocolate Zucchini Muffins
The wets don't look as good when they are mixed up.
Chocolate Zucchini Muffins
Combine them to make this lumpy weird concoction


Chocolate Zucchini Muffins
And fill your tins.  Don't be afraid to overfill!
Chocolate Zucchini Muffins
Let them cool and enjoy!

Chocolate Zucchini Muffins (adapted from the Kitchn)

Muffin paper liners or cooking spray for the tin
1 or 2 small zucchini (2 cups shredded)
3/4 cups all-purpose flour
3/4 cup whole wheat flour
1 1/2 cups rolled oats
1/2 cup sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
4 large eggs
1 cup plain greek yogurt
1 tablespoon ground cinnamon
1/2 cup dark chocolate chips

Preheat the oven to 350°F. Grease 16 muffin cups, or line with paper liners. Cut off the round end of the zucchini, keeping the stem to use as a handle. Shred the zucchini with a box grater into a large bowl, stopping before you get to the stem. Measure out 2 cups of shredded zucchini, saving any leftover for another use. Dump the flour, oats, sugar, cocoa powder, baking soda, salt, cinnamon and chocolate chips into a medium bowl. Mix the eggs, yogurt and grated zucchini in a separate large bowl. Add the dry ingredients, mixing until just combined.With a spoon, dollop the batter into the muffin tins until each cup is about three-quarters full. Transfer to the oven and bake for 20 minutes. Pull the muffins out and poke them in the middle with a toothpick or knife. If it comes out wet, bake the muffins for 5 more minutes. If it comes out clean, they’re done.  Let the muffins cool in their tins for 20 to 30 minutes, then eat warm!

Happy Cooking!

Missy

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