What a scrumptious muffin recipe! Our soon to be 14 year old daughter, "Keeper of the Home Apprentice in our Kitchen" (click to read post) is like her mom, she loves to experiment and change out or add new ingredients to her baking and cooking. Here we have an amazingly moist Zucchini Chocolate Chip Muffin recipe and as Leah states it’s expanded with the yummy fillings and toppings!
Leah typed up the recipe for me. What a great helper and servant of the LORD she is. She baked this batch and they were gone in days with much self control.
Ingredients
2 cups sprouted whole wheat flour (or more)
2 tsp baking soda
¼ tsp baking powder
3 tsp cinnamon (or more)
1 tsp salt approximately (or more)
½ cup olive oil
½ cup water
1 ½ – 2 cups zucchini, grated (unpeeled)
3 eggs
2/3 cup raw honey
Fillings/Toppings
½ - ¾ cup blackberries
½ - ¾ cup dried cranberries
½ - ¾ cup blueberries
¼ - ½ cup cut strawberries
¾ – 1 cup chocolate chips (or less)
nuts and raisins (optional)
Directions
• Grease muffin tins enough to make 18-24 muffins (I made 12 medium sized and 12 miniature muffins). You can use muffin tin liners instead of greasing the tins. Grease pie pans for a special cake/loaf.
• Mix in bowl, flour, baking soda, baking powder, cinnamon, salt.
• Beat eggs and blend in zucchini, oil, water, and honey (or just put them into the mixing bowl)
• If you beat the wet ingredients first, add them to the dry ingredients.
• Add fruit and nuts.
• Scoop into prepared pans and top with extra fruit/nuts/chocolate chips if desired.
• Bake at 350 degrees Fahrenheit for 20 minutes or until fork comes out moist, but cooked. :~)
Give it a try and let Leah know how they turn out
May you be blessed
This recipe is also shared at:
- GNOWFLINS ~ Tuesday Twister
- KellytheKitchenKop ~ Real Food Wednesday
- The Nourishing Gourmet ~ PennywisePlatter Thursday
- Food Renegade ~ Fight Back Fridays
They look SO delicious! I can tell that the fillings make them awesome. Thanks for sharing your recipe in the Tuesday Twister!
ReplyDeleteThese sound wonderful! I will have to try them, especially once zucchini starts growing like crazy! Thank you for the recipe.
ReplyDeleteWardeh, so glad to be part of your Tuesday Twister, I was late but still got it in, busy day yesterday. Leah and I are enjoying your Fundementals eCourse!
ReplyDeleteThanks Meg, I think Leah will be making some of those muffins soon again.
ReplyDeletelove zucchini muffins and bread hope to make some soon
ReplyDeleteThese would be perfect for my Vegetarian Foodie Fridays carnival too. I love zucchini chocolate muffins. I remember making them as a teenager in France where they had never heard of such a thing. I knocked their socks off!
ReplyDeleteHope to see you at Breastfeeding Moms Unite!
I finally got the chance to make them. Yummy!
ReplyDeleteI added chocolate and blueberries. They're not too sweet and very filling. I also added a couple T. of bran because I wasn't sure about the consistency and your use of sprouted grain. Thanks. I look forward to trying more of your recipes.
Thanks Corrie for letting us know what your outcome was, glad they turned out for you. I just recently started sprouting my wheat berries and then milling them. I have to say my flour has so much more texture.
ReplyDeleteLeah will be posting another one of her adapted muffin type recipes. She brought it to Bible Study this past Shabbat and inquiries were made about who made because it was so good. So be on the look out for a posting real soon.
Oh, sooo yummy :D
ReplyDelete