Chocolate, Zucchini, and Quinoa Mini Muffins

If you’re like me, with children like mine, your skill level at hiding vegetables in things is at boss level. I made these for my 9 year old to take to school and she not only likes them, she looks forward to them. Victory is mine.

IMG_1618

This recipe uses raw cacao powder mainly because I had it in the cupboard. I also like the fact that it has a high amount of protein in it. And that’s it. It’s not magic fairy dust that cures cancer, as some would have you believe.

Preheat your oven to 180C

Ingredients

2 1/2 cups self raising flour
1 tsp salt
125g dark chocolate, broken into small pieces
125g butter
250g choc chips
1/4 cup raw cacao powder
1/4 cup honey
1/4 cup brown sugar
1 cup plain yoghurt
2 eggs
1/2 cup (or maybe more, depending on how wet your mix is) milk
1 cup cooked quinoa
1 medium zucchini, grated

Method

1. Melt the butter in a pan on low heat. Once it is melted, add the dark chocolate pieces. Continue to cook on low heat until both are completely melted. I do this only because I cannot melt chocolate without it seizing. Alright, I’m a shit cook, shut up. Anyway, set aside the mixture to cool.

2. Add the dry ingredients to a bowl (not the quinoa, though) and mix thoroughly.

3. Mix the eggs, yoghurt, and milk together. They only need to be combined, not completely incorporated. This is more about helping the thick yoghurt and egg mix in with the dry ingredients later.

4. Like now. Mix the dry ingredients and egg mixture together. Add the honey once they are well mixed. Then add the chocolate butter mixture. Mmmm, chocolate butter mixture.

5. Once they are all incorporated, mix in your choc chips, quinoa, zucchini, and anything else I might have forgotten. Now is when you would add more milk if your mixture is a bit more like playdough than batter. It should be fairly wet, but not liquid.

6. Cut baking paper into squares and shape them into your mini muffin tray holes. I would advise against using patty pans like I have in the photo, as they kind of stick. The kids didn’t care, but it annoyed the shit out of me.

7. Bake at 180C for about 25 minutes, or until they look done. You can test them with a skewer, but as they end up being a rather moist muffin due to the choc chips, zucchini, and quinoa, the skewer will keep coming out with bits of batter on it until they are burnt rocks. Don’t do that.

8. Serve some now to shut up your whinging children (or partner) and freeze the rest in sandwich bags for school lunches. If you fail to prepare for the school day the night before, never fear – apparently they defrost by recess, even if you take them out in the morning.

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