Chocolate Zucchini Muffins

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My lack of updating isn’t currently do to a lack of cooking. Rather, my lack of updating is entirely the fault of I haven’t cooked anything to die for lately. Everything’s been blah – and I don’t really need to share those blah recipes. Just this week I made pumpkin lasagna reminiscent of baby food and beef in the slow cooker which was too dry.

One thing I did not falter on were these muffins.

I try every month to participate in Chocolate Log Blog’s We Should Cocoa. We Should Cocoa is a monthly blogger challenge – make a chocolate recipe that fits the theme of the month. This month’s We Should Cocoa is being hosted by JibberJabberUK who provided the theme of vegetables.

I initially had planned to make beet chocolate muffins, but some change in my finances has allowed me now to only go grocery shopping every other week. This basically means by week two I have to make sure to use up everything I have in the house. I was wasting too much before and spending more than I had.  Because I had no beets on the day I decided I needed to make chocolate muffins, I dug through the vegetable drawer and decided I’d make chocolate zucchini cupcakes.

I’ve made chocolate zucchini bread before and really loved it, so I knew this would be good. Also, because I didn’t go grocery shopping, these are eggless.

I guess I’m back on the We Should Cocoa muffin kick!

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Chocolate Zucchini Muffins
(source)

Ingredients
1 1/2 cups flour
1/4 cup cocoa powder
3/4 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup milk
1 tbsp vinegar
2 tbsp vegetable oil
2 tbsp applesauce
1 tsp vanilla extract
1 cup shredded zucchini
1/2 cup chocolate chips

Directions

1. Preheat the oven to 350. Prepare a muffin tin by lining it with wrappers.

2. In a small container combine the milk and vinegar. Let sit for 5 minutes.

3. In a large bowl mix together the flour, cocoa powder, sugar, baking soda, and salt. Create a well in the middle.

4. In a smaller bowl combine the milk/vinegar mix, vegetable oil, applesauce, and vanilla. Pour into the well of the dry mixture. Mix together to ensure there are no dry spots. Fold the shredded zucchini and chocolate chips into the batter.

5. Divide the batter between the 12 muffin cups. Bake for 15-20 minutes, or until a toothpick inserted into the middle comes out clean.

* makes 12
* Besides We Should Cocoa, I’m sharing this recipe with AlphaBakes hosted by Ros and Caroline for the letter C this month! This is also being shared with Cast Party Wednesday.

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Banana Blueberry Muffins

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I’m getting into this big breakfast thing. I have a routine on bar prep class days. I wake up at 5:30. I exercise. I shower. I make a  nice breakfast. I go to class and have a snack. I have a healthy lunch. And then I study study study until it’s time for a yummy dinner.

I’ve been having all types of breakfasts: waffles, omelets, pancakes, breakfast sandwiches, and now muffins.

My friend Andy was staying with me for a night and she told me that she had told one of her other friends that I was a “boss.” She went on to say, who studies for the bar and has time to make muffins in the morning before class? Well, one answer. I do. I do best with my schedules that keep me going going going. With all this study study study I have to go go go pretty much constantly.

Banana Blueberry Muffins
(source)

Ingredients
2 1/2 cups flour
1 tsp baking soda
pinch of salt
1 1/4 cups blueberries
1/4 cup honey
1/2 cup brown sugar
2 ripe bananas, mashed
1/4 cup plain yogurt
1 egg
3/4 cup skim milk

Directions

1. Preheat oven to 325 and grease 2 muffin trays. On the 2nd tray you only need to prepare 3 of the cups.

2. Place the flour, baking soda, salt, and blueberries together in a bowl. Mix together. In another bowl combine the honey, sugar, banana, yogurt, egg, and milk. Whisk together. Pour the wet ingredients into the dry and mix together, making sure to get rid of any dry spots.

3. Spoon the batter between the 15 cups, diving equally. Bake for 20 minutes or until a toothpick stuck in the middle comes out clean.

* serves 15
* Shared with Weekend Potluck, #FoodieFriday, & Foodie Friday

 

Spiced Mango Chocolate Chip Muffins

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Like I said last month, for some reason, recently all these We Should Cocoa themes keep bringing me back to muffins. I went from Nigella’s chocolate chocolate muffins, to honey banana chocolate chip muffins, and now to these mango muffins. Now.. I could have made it a quick bread instead and made it into a loaf, but part of me wanted to stay in this muffin groove because I love muffins.

The downfall with muffins is I have a hard time just eating one and yesterday I ate far too many muffins for one human being. I had one for breakfast this morning too. The mango/chocolate combination is perfect.

This month’s We Should Cocoa is hosted by Allotment 2 Kitchen. You should join!
For those who don’t know, We Should Cocoa comes from the love and support of Chocolate Log Blog and Chocolate Teapot.

Speaking of mangoes, my brother has requested for his birthday that I make him a mango cake. I have several recipes pulled. Besides the “mango cake” he didn’t give any other suggestions on flavors or type of cake, so that’s free reign for me. Does anyone reading this have some ideas for recipes that might work? So far I have:

Tres Leches Cake with Mango Whipped Cream
Chunky Fresh Mango Cake
Mango Cream Cake

Any other ones you suggest I look at?

Spiced Mango Chocolate Chip Muffins
(source)

Ingredients
2 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
1 cup sugar
1/2 cup brown sugar
1 tsp baking powder
2 eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 1/2 cups mango, chopped
1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350. In a medium bowl whisk together the eggs, vegetable oil, and applesauce.

2. In a large bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, ginger, sugar, brown sugar, and baking powder.

3. Once mixed together, pour the wet mixture over the dry mixture. Stir together to get rid of any dry clumps. Once well mixed, fold in the mango and the chocolate chips.

4. Spoon into a prepared muffin tin. Bake for 20-25 minutes. Allow to cool for 10 minutes. Remove from tin and place on a wire rack until completely cooled.

* makes a dozen muffins
* Besides We Should Cocoa, this dish is being shared with Wednesday Whatsits & Cast Party Wednesday

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Chocolate Banana Honey Muffins

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I seem to associate We Should Cocoa with muffins or something. Last month I made Nigella’s chocolate muffins. This month the theme for this chocolate challenge is honey. The challenge was to make a chocolate recipe using honey somehow.

These muffins are yummy. They are very banana-centric. I like having the honey be the sugar substitute. When I ate the muffin I could hardly tell there was no sugar added to them (well.. except for the sugar in my chocolate chips at least.)

Now my only question is will I make a muffin for We Should Cocoa again next month?

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Chocolate Banana Honey Muffins
(source)

Ingredients
3 bananas, mashed
1/3 cup honey
1/3 cup plain Greek yogurt
1 tsp vanilla extract
3 tbsp skim milk
1 egg
1 egg white
1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup semisweet chocolate chips

Directions

1. Preheat the oven to 325. In a large bowl mix together the banana, honey, yogurt, and vanilla. Once well mixed add in the milk, egg, and egg white and mix well.

2. Add the flour, baking soda, baking powder, and salt into the wet ingredients until just combined. Fold in the chocolate chips.

3. Place cupcake liners into a cupcake tin. Scoop the batter evenly into the cupcake tins. Bake for 20 minutes.

* makes 12 muffins
* besides We Should Cocoa, this recipe is shared with Mix It Up Monday & Mealtime Monday

Nigella Lawson’s Chocolate Chocolate Chip Muffins

IMG_8686I’ve been watching The Taste on ABC this season. I previously blogged about my review of the show. Nigella is my favorite of the judges on the show. She’s so poised and doesn’t engage in the antics Malarkey and Ludo can’t get away from. On top of that, she has such perfect taste buds. That might seem like an odd comment, but with a TV show called The Taste, everything really is about taste buds and flavors. Unlike a lot of other cooking shows, the contestants aren’t graded on how their dish looks – only on how it tastes.

Unfortunately, all of Nigella’s team got eliminated from the show in the last few episodes, including my favorite Lauren. At this point I’m rooting for Khristianne on Malarkey’s team.

Anyway, with that said, this month at We Should Cocoa the theme is fame. We Should Cocoa is a monthly challenge hosted by Chocolate Teapot and Chocolate Log Blog. You can stay up to date with the comings and goings of We Should Cocoa right here. This month’s theme is hosted by Lucy at The KitchenMaid.

Lucy challenged us this month to make a famous chocolate recipe. Since I’m loving Nigella and since she’s famous, I decided I’d make a chocolate recipe of hers.

These muffins were made in a late night muffin baking spree. They made for a great morning breakfast. The flavors were delicious, the recipe is easy. Did I say I loved Nigella?

Nigella Lawson’s Chocolate Chocolate Chip Muffins
(source)

Ingredients
1 3/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp cocoa powder
3/4 cup sugar
3/4 cup semisweet chocolate chips
1 cup skim milk
1/3 cup + 2 tbsp vegetable oil
1 egg
1 tsp vanilla extract

Directions

1. Preheat the oven to 400.

2. In a large bowl mix together the dry ingredients. In a smaller bowl whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients and mix, making sure to stir enough to not have dry clumps, but don’t overmix.

3. Place cupcake liners in the cupcake tin. Divide the batter between the cups. Bake for 20 minutes, or until a toothpick pricked into the middle of the muffins comes out clean.

* makes 12 muffins
* Besides We Should Cocoa, this recipe has been shared with See Ya In The Gumbo

Sugar Donut Mini Muffins

 

 

It looks like mini muffins might be my baking obsession of the season. I got the mini muffin tin last Christmas and hardly used it, but suddenly it’s become a very used item in my kitchen. These mini muffins are dangerous though. I just want to pop them in my mouth one after another.

I kept these in the oven about 5 minutes too long so they were kind of crispy. Good thing Matt likes his baked goods crisp, so while I would have preferred them a bit softer they still were good in his book (and in mine, they weren’t half bad!)

Sugar Donut Mini Muffins
(original recipe)

Ingredients
1 cup sugar
1/2 cup butter, unsalted and melted
3/4 tsp ground nutmeg
1/2 cup milk
1 tsp baking powder
1 cup all-purpose flour
1 tsp ground cinnamon

Directions

1. Preheat oven the 375. Grease a mini muffin tin.

2. Mix 1/2 cup of sugar, 1/4 cup of butter, and nutmeg in a large bowl. Stir in the milk. Stir in the baking powder and the flour until just combined. Fill each muffin cup about half way full.

3. Bake for 15-20 minutes, until the tops are lightly golden.

4. Let cool briefly. Put the remaining butter (1/4 cup) in one bowl and mix the remaining sugar (1/2 cup) and cinnamon into another bowl. Once the muffins are cool enough to touch, dip the top of each muffin into the butter. Then roll the top of each muffin in the sugar.

5. Let cool and serve.

* makes 24 mini muffins
* Shared with Mealtime Monday & Mix it up Monday

Mini Pumpkin Chocolate Chip Muffins

I love fall because I feel justified to make a pumpkin variety of everything. I love pumpkin – I’ve been going to Starbucks a lot and getting their pumpkin spice latte just because it’s sooooo good. Actually, yesterday I got an eggnog latte, because I love eggnog also and I should also try to incorporate it into dishes during the fall and winter this year.

These pumpkin mini muffins were hard to resist. I kept finding myself popping one in my mouth. Being each one is only two bites big it didn’t feel like a bad idea . . . Until all 36 muffins were gone! :X

Mini Pumpkin Chocolate Chip Muffins
(original recipe)

Ingredients
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup pumpkin puree
1 3/4 cup all-purpose flour
1/2 tsp kosher salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ground ginger
1 cup mini chocolate chips

Directions

1. Preheat your oven to 350. Grease a mini muffin tin.

2. In a large mixer bowl, beat together the sugar and butter. Add in the eggs and vanilla extract, mixing until well combined. Stir in the pumpkin puree.

3. In a separate bowl, whisk together the flour  salt, baking soda, cinnamon, nutmeg, cloves, and ginger. Add the dry ingredients into the wet ingredients and stir until just combined. Stir in the chocolate chips.

4. Spoon the batter into the mini muffin tin, filling each tin 2/3 of the way full. Bake for 11 minutes or until a toothpick comes out clean. Remove to a wire rack and cool completely.

* makes 36 mini muffins
* Shared with Sunday Funday

Mini Chocolate Muffins with Apple Cider Jelly Glaze

In my last Foodie Pen Pal package I received a jar of apple cider jelly from Sara. I had made the thumprint cookies that I didn’t let chill long enough. The jelly was so good I really wanted more ideas on what I should do with it. I had a comment from Stephanie who suggested a donut with jelly glaze. While I didn’t make a donut, I made mini muffins with a glaze of apple cider jelly! Thanks for the suggestion! These turned out excellent and were SO adorable (I love everything mini.)

Now that I’ve made two things with the jelly (and have eaten it smeared on toast, nom nom nom) I’m still looking for more suggestions! How else should I use this jelly to its full jelly potential?

Mini Chocolate Muffins with Apple Cider Jelly Glaze
(inspiration)

Ingredients

1 cup flour
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp baking soda
2/3 cup sugar
1/4 tsp nutmeg
1/2 tsp kosher salt
2 tbsp unsalted butter
1/4 cup buttermilk
1/4 cup sour cream
1 tsp vanilla extract
1 egg
2 tbsp apple cider jelly
1/4 cup confectioner’s sugar
splash vanilla

Directions

1. Grease a mini muffin pan. Preheat oven to 350 degrees.

2. Sift together the flour, cocoa powder, baking powder, baking soda, sugar, nutmeg, and salt.  Cut the butter into the dried ingredients until it resembles a coarse sand.

3. In another bowl, whisk the buttermilk, sour cream, vanilla, and egg. Add the wet ingredients to the dry ingredients and stir together until combined.

4. Fill each mini cupcake 2/3 of the way full. Bake for 10 minutes, or until the muffins spring back when touched in the center. Set aside for several minutes. Once the muffins are not too hot to touch, place them on a wire rack.

5. While the muffins are cooling, make the glaze. Whisk the jelly together with the vanilla. Slowly add the confectioner’s sugar, whisking together until you have a thick syrup. You may not need all the confectioner’s sugar.

6. Dip the top of each muffin into the glaze. Place back on the rack and allow the glaze to set.

* makes 24 mini muffins