Carrot and zucchini chocolate muffins recipe
Who knew that carrot, zucchini and chocolate would be a winning muffin combination?
Ingredients
275 grams butter, room temperature
1 cup rapadura sugar
2 eggs
2 cups spelt flour
1/2 cup cacao powder
1 teaspoon baking powder
1/4 teaspoon bicarb of soda
1/2 teaspoon salt
1/2 cup yoghurt
1/2 cup milk (optional, use if mixture is too dry)
1 zucchini, grated and squeeze out the moisture
1 carrot, grated and squeeze out the moisture
Method
1. Preheat oven to 175°C.
2. Line a 12 hole muffin tin with paper cases.
3. In a large bowl cream the butter and sugar until light and creamy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in the yoghurt and milk if using.
6. In a separate bowl combine the flour, cacao, baking powder, bicarb of soda and salt.
7. Pour into the creamed mixture and fold ingredients together until just combined.
8. Fold in zucchinis and carrots.
9. Fill the paper case until 2/3 full.
10. Bake for approximately 20 – 25 minutes or when toothpick comes out clean.
11. Cool in the tray for 10 minutes then turn out onto wire rack.
This recipe appears courtesy of Brenda Janschek
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