Muffin making

Yesterday afternoon was spent baking. I tried to make her favourite Chocolate Muffins a little healthier so this is what we did and everyone had seconds... we called it...



Becca Boo Muffins

Sift
1 cup of stone-ground wholemeal flour (or use nutty wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda

Add to flour
1/4 cup of natural demerara sugar
2 tablespoons wheatgerm or ground seeds
1 cup grated zucchini (or half zucchini + half grated apple)

Take 3/4 cup - 1 cup dark chocolate, chopped into chunks and melt.

Whisk in a jug
100 ml natural yoghurt
40 ml olive oil
2 medium eggs

Sift all the dry ingredients and then add the sugar, wheatgerm + veg (squeeze the zucchini after grating to get rid of excess water). After melting the chocolate add this to the three whisked ingredients. Mix the dry and wet together with a wooden spoon (don't over mix). Ladle into the muffin pans.

Bake at 180 degrees Cel for 25 - 30 minutes. Mine were done by 25 minutes. Makes 12 - 15 muffins. We could hardly wait for them to cool down to have with coffee. They were real good and not too sweet like usual chocolate muffins. The zucchini melted away and the muffins tasted moist and delicious.