Thursday, 7 April 2016

GUEST RECIPE: Rich and Delicious Chocolate Muffins (with vegetables!) By Brenda Janschek


A lovely friend of mine runs the most awesome kids cooking classes in Melbourne. If you haven’t already heard of it yet, it’s called Mish’s Dishes. We first discovered each other through Facebook (as you do!) and have stayed in touch over the last couple of years, offering support, ideas and sharing recipes.
The following recipe is inspired by Mish and is a recipe she shared with me for one of my kid’s cooking classes. It is just so decadent and delicious that even my conservative mother-in-law and teen nephew inhaled them. What’s really special about them is not only do you get an extra burst of goodness by adding the zucchini and carrot, but they combine to produce the most wonderfully moist, rich texture. So they aren’t just in there for the ‘healthy factor’!
Who’ d have thought that combining chocolate and vegies in this way would be so delicious?
Try it and find out! (The recipe makes a lot, so you can also halve the recipe and make smaller muffins, just perhaps reduce the cooking time by 5 minutes).


Rich and Delicious Chocolate Muffins (with Vegetables!)
Makes 12 – 14 large “cafe size” muffins.


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

Preparation
Preheat oven to 175 degrees celcius
Line a 12 hole muffin tin with paper cases
In a large bowl cream the butter and sugar until light and creamy
Add eggs one at a time, beating well after each addition
Stir in the yoghurt and milk if using
In a separate bowl combine the flour, cacao, baking powder, bicarb of soda and salt
Pour into the creamed mixture and fold ingredients together until just combined
Fold in zucchinis and carrots
Fill the paper case until 2/3 full
Bake for approximately 2o – 25 minutes or when toothpick comes out clean
Cool in the tray for 10 minutes then turn out onto wire rack.

- See more at: http://brendajanschek.com/recipes-nutrition/rich-and-delicious-chocolate-muffins-with-vegetables/#sthash.Uk5Z5UkO.dpuf


About Brenda:
I’m a certified health coach, wellness blogger, freelance writer, recipe creator, passionate advocate for women’s and children’s health and a busy mum of two! Through my writing, coaching, kids cooking classes, kitchen makeovers and popular eCourses, it’s my mission inspire and empower positive well being in families across Australia and beyond.

Find her @
http://brendajanschek.com/
https://www.facebook.com/bjhealthandlifestyle/
https://twitter.com/bjanschek
The latest Tweets from brenda janschek (@BJanschek). 
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