* Exported from MasterCook *
Muffins, Chocolate Cranberry Zucchini
Recipe By :Sally Pasley Vargas
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Chocolate/Cocoa Desserts
Food Processor Fruit
Nuts Posted
Side Dish Snacks
Stand Mixer Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 cup almond flour -- (110g)
1/3 cup unsweetened Dutch process cocoa powder -- (28g)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
1/3 cup honey -- (113g)
1/4 cup olive oil -- (50g)
1/4 cup buttermilk
1 teaspoon vanilla extract
3 cups grated zucchini -- (3 to 4 medium zucchini)
1 cup whole cranberries -- fresh or frozen
2 tablespoons coarse sugar -- such as turbinado sugar
3 tablespoons chopped green pistachios
Prep time: 15 min
Cook time: 25 min
Yield: 12 muffins
These muffins prove that any time of day is a good time for
chocolate. Use an ice cream scoop to fill the muffin cups to achieve
beautiful rounded tops. Almond flour gives them a rich flavor and
moist texture; it is simply finely ground almonds, which you could
make yourself in a food processor. To give these muffins sparkle and
color, sprinkle them with coarse sugar and a few pinches of chopped pistachios.
If you have trouble finding frozen cranberries at the store, frozen
raspberries would make a good substitute.
In a large bowl, whisk together the all-purpose flour, almond flour,
cocoa powder, baking powder, baking soda, cinnamon, and salt.
Make a large well in the center of the bowl and break the eggs into
it. Add the honey, oil, buttermilk, and vanilla. Beat with a fork to
mix thoroughly. With a spatula, stir until the flour is well incorporated.
Using the ice cream scoop, fill each muffin cup, rounded side up,
with about 1/3 cup batter.
Sprinkle the muffins with the turbinado sugar and pistachios, and set
the tin on a baking sheet.
Bake for 23 to 25 minutes, or until a toothpick inserted into the
center of a muffin comes out with just a few crumbs.
Set the muffin tin on a rack to cool for 10 minutes. Remove the
muffins from the pan and cool on the rack.
Source:
"The Cranberry Cookbook © 2017"
S(Internet address):
"<http://www.simplyrecipes.com/recipes/chocolate_cranberry_zucchini_muffins>"
Yield:
"12 muffins"
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Per Serving (excluding unknown items): 213 Calories; 12g Fat (47.5%
calories from fat); 6g Protein; 24g Carbohydrate; 3g Dietary Fiber;
36mg Cholesterol; 223mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2017 - 0908