Muffin Monday! Vegan Chocolate Zucchini Almond Muffins


 

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

 

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Ingredients:

 

  • 2 Cups of Flour

 

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  • 1/2 cup of Truvia (or 1 cup of sugar)

 

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  • 2 Teaspoons of Baking SODA

 

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  • 4 Tablespoons of Vegetable Oil

 

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  • 8 Tablespoons of Cocoa

 

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  • 1 Teaspoon of Vanilla

 

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  • 1 Teaspoon of Almond Extract

 

[Image courtesy: SmellLikeFoodInHere.com]

[Image courtesy: SmellsLikeFoodInHere.com]

 

 

  • 4 Teaspoons of Vinegar

 

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  • 2 Cups of Water

h20

 

 

 

  • 1  Zucchini, grated

 

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  • 1/2 cup of Sliced Almonds

 

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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!

 

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Step Two: Add the water and the zucchini, and mix. The batter will be on the liquid-y side.

 

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Step Three: Prepare the muffin cups (this recipe will make 18 muffins.) Put “muffin pants” into the tin and spray lightly with cooking spray.

 

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Divide the batter evenly into the muffin cups. They should be almost full.

 

Step Four: Sprinkle the sliced almonds on top the muffins.

 

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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.

 

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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.

 

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About ritalovestowrite

Freelance writer, graphic designer, musician, foodie and Jane Austen enthusiast in Northern Baltimore County, Maryland. As a writer I enjoy both fiction and non fiction (food, travel and local interest stories.) As an advocate for the ARTS, one of my biggest passions is helping young people find a voice in all the performing arts. To that end it has been my honor to give one-on-one lessons to elementary, middle and high school students in graphic design and music. And as JANE-O I currently serve as the regional coordinator for JASNA Maryland and am working on a Regency/Federal cooking project. View all posts by ritalovestowrite

20 responses to “Muffin Monday! Vegan Chocolate Zucchini Almond Muffins

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