These passed the ultimate test in that James has eaten about 3 of them and hasn't noticed anything suspect. I also tried them out on a girlfriend (all be it very nervously) and she didn't seem to notice too much of a difference!
These muffins are based on the healthy foodie's version ! - I just had to use (like normal) anything left in the cupboard / fridge!
Ingredients - Makes 15:
- 2 cups wholemeal flour
- ½ cup almond meal
- 3/4 cup dark cocoa powder
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ½ cup milk chocolate chips
- 1/4 cup honey
- 1 cup date paste (Can easily be homemade - just soften dried dates in boiling water & whiz)
- 1 cup pure sweet potato puree
- 2 zucchini, whizzed in the food processor
- 2 large eggs
- 1 tsp pure vanilla extract
- ¼ tsp pure almond extract
- 3 tbsp finely chopped hazelnuts
- 2 tbsp milk chocolate buttons
- Preheat oven to 180 degrees Celsius.
- Line muffin pan (for 15 large muffins) with muffin cup & give them a light spray of oil
- In a small bowl mix flour, almond meal, cocoa and cinnamon, baking soda and baking powder. Mix in choc chips and set aside.
- In a larger bowl, mix all wet ingredients together.
- Add dry ingredients to the wet and mix with a wooden spoon
- Divide the batter between the 15 prepared muffin cups and sprinkle chopped hazelnuts and choc-chips on top. Place muffins in the oven and bake for 45 minutes. (Oven time will vary - ideally if you poke it with a knife they will come out clean!)
- Remove the pan from the oven and let the muffins cool in the pan for 3-5 minutes, then remove and place them on rack to cool completely.
- Keep refrigerated in an airtight container for up to one week.