Thursday, September 15, 2011
Chocolate Muffins with Hidden Veggies
As I've mentioned here before, I am the proud mom of a seven-year-old who views vegetables as his mortal enemies. As a result, I have launched a new career as a master vegetable-hider. Spinach in the brownies, sweet potatoes in the pancakes... I've done it all. This week I needed a make-ahead snack for the boys to grab between school and sports, and (big surprise) I decided to sneak in a few veggies while I was at it.
I started with a zucchini muffin recipe, made it gluten-free, dairy-free and egg-free, added some cocoa and chocolate chips to make it boy-friendly, and threw in some grated yellow beets that were languishing in the fridge looking lonely. Much to my surprise, the end result was a huge hit with the boys! Apparently, chocolate hides not only the veggie taste but the color as well. No one even suspected there were vegetables in their muffins... no one even asked! After the little one ate THREE muffins, I finally told him about the secret ingredients, and would you believe, he actually ate more?! Either he's growing up, or I'm getting better at this new career :)
Chocolate Muffins with Hidden Veggies
2 small zucchini
3 small yellow beets
1 cup spelt flour (or your favorite heavy gluten-free flour)
1 cup rice flour (or your favorite light gluten-free flour)
1/2 cup potato starch
1/2 cup arrowroot starch
1 cup turbinado sugar
3 tsp. cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup cocoa powder (I used Ghirardelli, which had some sugar in it)
1/2 cup canola oil
1/4 cup rice milk
4 egg replacers (12 Tbsp flax meal, 3/4 cup water)
2 tsp vanilla
1 cup pecans, chopped
1/2 cup chocolate chips
In a food processor, grate the zucchini and beets and set aside. Mix the dry ingredients (flour through cocoa powder). Make a well in the middle and add the wet ingredients (oil through vanilla). Mix well, then add the pecans.
Dump in the shredded veggies and mix briefly. Divide the mixture in half and process again in the food processor with a regular blade (not the shredder disk) until it becomes a liquid batter (takes only a few seconds). Pour into oiled muffin tins, then top with chocolate chips (a few on each muffin). Bake at 400 degrees F for about 20 minutes. (Note: As "small" zucchini can mean different things to different people, the moisture content of your muffins may vary. If yours don't appear baked through after 20 minutes, feel free to let them go 5 or even 10 minutes longer in the oven).
(This recipe is not marked gluten-free because of the spelt, but it can easily be made so).
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