Carrot-Zucchini Chocolate Muffins
Prep: 15 minutes plus cooling
Bake: 20 minutes Serves: 12
PICS Nonstick cooking spray
1 cup PICS whole wheat flour
1/2cup pure cane sugar
1/3cup PICS unsweetened cocoa powder
1 teaspoon PICS baking powder
1/2teaspoon PICS baking soda
1/2teaspoon PICS ground cinnamon
1/4teaspoon PICS salt
2 large PICS brown eggs
1/2cup PICS unsweetened applesauce
2 tablespoons PICS vegetable oil
1/2medium zucchini, shredded and squeezed dry (about 1/2 cup)
1/2cup dark chocolate chips
1/2cup loosely packed shredded carrots
1 cup PICS whole wheat flour
1/2cup pure cane sugar
1/3cup PICS unsweetened cocoa powder
1 teaspoon PICS baking powder
1/2teaspoon PICS baking soda
1/2teaspoon PICS ground cinnamon
1/4teaspoon PICS salt
2 large PICS brown eggs
1/2cup PICS unsweetened applesauce
2 tablespoons PICS vegetable oil
1/2medium zucchini, shredded and squeezed dry (about 1/2 cup)
1/2cup dark chocolate chips
1/2cup loosely packed shredded carrots
1.Preheat oven to 350°; spray 12-cup standard muffin pan with cooking spray.
2.In medium bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, cinnamon and salt. In large bowl, whisk eggs, applesauce and oil; stir in flour mixture until just combined. Fold in zucchini, chocolate chips and carrots; divide batter into prepared pan.
3.Bake muffins 20 minutes or until toothpick inserted in center of muffins comes out clean; cool 10 minutes then transfer to wire rack to cool completely.
Approximate nutritional values per serving (1 muffin):
158 Calories, 8g Fat (3g Saturated), 31mg Cholesterol,
154mg Sodium, 24g Carbohydrates, 4g Fiber, 4g Protein