Welcome to the second edition of MUFFIN MONDAY on ritaLOVEStoWRITE! I got a lot of good feed back on last week’s blog so it looks like this muffin thing might be a go. See my disclaimer on last week’s Muffin Monday blog.
Here’s my vegan (I think) recipe for Chocolate Zucchini Almond Muffins. Let me know what you think…
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Chocolate Zucchini Almond Muffins
Ingredients:
- 2 Cups of Flour
- 1/2 cup of Truvia (or 1 cup of sugar)
- 2 Teaspoons of Baking SODA
- 4 Tablespoons of Vegetable Oil
- 8 Tablespoons of Cocoa
- 1 Teaspoon of Vanilla
- 1 Teaspoon of Almond Extract
![[Image courtesy: SmellLikeFoodInHere.com]](https://ritalovestowrite.files.wordpress.com/2013/03/mccormickpurealmondextractbottle.jpg)
[Image courtesy: SmellsLikeFoodInHere.com]
- 4 Teaspoons of Vinegar
- 2 Cups of Water
- 1 Zucchini, grated
- 1/2 cup of Sliced Almonds
Directions:
Heat the oven to 350 degrees F.
Step One: Put the flour, Truvia/sugar, baking soda, vegetable oil, cocoa, vanilla and almond extract and mix. The interaction between the vinegar and the baking soda is what makes these muffins rise — it’s muffin magic!
Step Two: Add the water and the zucchini, and mix. The batter will be on the liquid-y side.
Step Three: Prepare the muffin cups (this recipe will make 18 muffins.) Put “muffin pants” into the tin and spray lightly with cooking spray.
Divide the batter evenly into the muffin cups. They should be almost full.
Step Four: Sprinkle the sliced almonds on top the muffins.
Place into hot oven and bake for 25 -30 minutes until a tooth pick stuck into the center of the muffin comes out clean. These are VERY moist muffins. It couldn’t hurt to bake them an extra 5 minutes.
Let cool and enjoy.
My expert college muffin testers agree, these muffins are well worth the effort. They give them two thumbs up. Ms. Lehmann says : “They are delicious and the most fluffy things I have ever eaten.” While Ms. Schmidt simply replied “Yummmmmmmmmy!” ..and was curious when I might be sending more. Ahhh girls– there’s always next week. 🙂
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Question to my Vegan friends… did I do it? Do these qualify as Vegan Friendly? No diary or animal by-product. I think I’m safe, but I need a bona fide Vegan to give me the blessing.
If you’ve got a recipe you’d like to share (with me and with the followers of this blog) please send me an email at ritaLOVEStoWRITE@gmail.com.
March 26th, 2013 at 12:02 am
These look awesome! As a “bona fide vegan” (hehe) I hereby bless these muffins! As long as the baker chooses vegan sugar and vegan cocoa, they are in the clear 🙂
March 26th, 2013 at 1:08 am
Wow I didn’t even know there was vegan sugar and vegan cocoa! What makes that different from say, Domino Sugar or Hershey’s Cocoa? Oh, and thank you very much for checking the recipe! Cheers, Rita
March 30th, 2013 at 1:06 am
Most white sugar is refined through bone char, so many vegans avoid this. Organic white sugar is vegan because the bone char method is not considered organic. Brown sugar is also vegan, and I have even seen “Vegan Sugar” at Whole Foods. Also, many cocoas do have milk or casein (which is a milk product) in them, but if you check a few labels you’ll find one that doesn’t. Ill have to make these muffins soon to taste-test 🙂
March 26th, 2013 at 12:31 pm
Interesting – we’re always looking for vegan recipes because of Dr. Cooper’s* milk allergy. I might give this one a try, although I fear his astute Vulcan palate will pick up the zucchini, no matter how well disguised.
I know there’s a sugar substitute now that’s derived from milk – we found that one out the hard way with some “sugar-free” candies we bought once that made Dr. Cooper* sick. I think most cocoa powder is probably okay, but with solid chocolate, I know much of that has milk in it – even ones that say “dark chocolate.”
[* Please note, Dr. Cooper does not want his real name used in any of my blog-related activities, so I thought I shouldn’t use it in blog comments either :-)]
March 26th, 2013 at 12:47 pm
I didn’t even think about Dr. Cooper, because you can’t do the Chocolate and it would be torture (for me at least) to make something chocolate-y and not be able to partake. What a good mom you are. I don’t taste the Zucchini, or see it once they are baked. Hmmm maybe I could try to make them and bring ’em when we see you guys?
(need to pick a date — off line)
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