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4.22.2013

Whole-Wheat Chocolate Chip Zucchini Muffins

So this one time...in my kitchen...there was this incident between a wooden spoon and a mixing bowl of zucchini bread batter and my stomach.


We'll call it an accident.  I don't know, I must have blacked out or something.  Zucchini bread batter seems to be a siren song written expressly to torment my self-control and lady-like sensibilities.  Something about the simple combination of cinnamon and brown sugar...Gah!  I suspect I'm not alone in this.

Right?

This weekend, in an attempt to help this batter actually make it to the oven, I put on my responsible-adult pants (in replacement of my pregnant-lady-with-cravings sweats) and armed myself with an unexpected weapon:  semi-sweet chocolate chips!

I know you.  You're thinking: "Really?  Your plan to not shove raw batter into your face is to add chocolate chips?"  To which I reply yes, and your confusion is duly noted.

You see, semi-sweet chocolate chips in raw form do not taste good to me.  At all.  And yet, during fifteen magical minutes in the oven, they somehow transform from bland little nibs of disappointment to rich and satisfying chocolate-y goodness like whaaat?!.  For me, they turned an inedible raw zucchini bread batter (thank God!) into a delectible afternoon treat.  It's a win-win.

Who knows where thoughts come from?  They just appear!
                                         -Lucas from Empire Records explaining my brain waves

This recipe for whole-wheat chocolate chip zucchini bread muffins yields muffins that are so healthy, so light and fluffy, and so cinnamon-chocolate-y you'll be beyond proud of yourself for allowing this batter to cook.  Perfect for an afternoon snack or a quick breakfast on the go, these little beauties are a portable version of your favorite zucchini bread with a chocolate-y surprise right there in the middle.

Now, if someone can share ways to not black out and polish off the ten or so of these sitting on my counter, I'd be your best friend.


Whole-Wheat Chocolate Chip Zucchini Muffins
Adapted from Cooking Light
Makes 12 muffins

Ingredients:
1 c whole-wheat flour
2/3 c all-purpose flour
1/2 c brown sugar
1 tsp ground cinnamon
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/3 c shredded zucchini
1/2 c fat-free milk
2 tbs canola oil
2 tbs honey
1 large egg
1/2 c semi-sweet chocolate chips

Preparation:
Preheat the oven to 400 degrees F.

Combine the whole-wheat flour and next 6 ingredients (through salt) in a large bowl.  Stir well with a whisk.



Combine the zucchini, milk, oil, honey, and egg in a small bowl.  Stir with a fork until blended.



Make a well in the center of the flour mixture, and add the milk mixture.  Stir until just mixed.  Add the chocolate chips to the batter, and gently fold to combine.


Spoon the batter into muffin tins coated with cooking spray.


Bake for 15 minutes or until golden brown.  Remove the muffins from the pan immediately and cool on a wire rack.


1 comment:

Tracijoy0927 said...

I just made these muffins with my 2 and 6 year olds! We made mini muffins and they turned out great,

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