Monday, August 11, 2014

CHOCOLATE ZUCCHINI MUFFINS

  1. ½ cupall-purpose flour
  2. ½ cupbrown sugar
  3. ½ teaspooncinnamon
  4. ¼ cup (½ stick)Challenge Butter, softened
  5. ½ cupchopped walnuts
  6. 2½ cupsall-purpose flour
  7. 6 Tablespoonscocoa
  8. 1 teaspoonsalt
  9. 1 teaspoonbaking powder
  10. ½ teaspoonbaking soda
  11. ¾ cup (1½ stick)Challenge Butter
  12. 1 cupsugar
  13. ¾ cupbrown sugar
  14. 3eggs
  15. 2½ cupsgrated zucchini (unpeeled)
  16. 1 teaspoonvanilla

  1. Preheat oven to 350°F. Butter two standard 12-cup muffin pans or line pans with paper liners.
  2. Step 2

    Combine ½ cup each of flour and brown sugar with cinnamon in a small bowl. Blend in ¼ cup butter with fork until mixture resembles coarse crumbs. Stir in nuts and set streusel mixture aside.
  3. Step 3

    In a large bowl, whisk together flour, cocoa, salt, baking soda, baking powder. Set aside.
  4. Step 4

    In a mixing bowl, cream butter and sugar until light and fluffy.
  5. Step 5

    Beat in eggs.
  6. Step 6

    Blend in flour mixture along with zucchini and vanilla.
  7. Step 7

    Divide mixture between prepared muffin cups (about ¼ cup per each cup) and stop with streusel mixture (about 1 Tablespoon per each muffin).
  8. Step 8

    Bake for 20-25 minutes or until center is firm and tests done.
Source: Challenge Home Economist

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