Your neighbors will love getting a basket of these rich, decadent muffins to enjoy during holiday brunches. They’re a guest favorite at Hanson Mesa Bed & Breakfast.
Recipe Ingredient Details:
3 eggs, beaten
1 cup grapeseed oil
2 1/2 cups natural cane sugar
2 medium zucchini, grated
1 tablespoon organic vanilla extract
1/4 teaspoon black walnut extract (optional)
3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tablespoons instant expresso powder
1 teaspoon salt
1 teaspoon baking powder
1/2 cup chopped walnuts (optional)
Preheat oven to 375˚. In a large mixing bowl, stir together eggs, oil, sugar, zucchini, and extracts. In a second bowl, sift together flour, cocoa, espresso powder, salt, and baking powder. Add to wet ingredients; mix well. Stir in nuts, if desired.
Line muffin pans with paper liners. Divide batter among cups. Bake for 25 minutes, or until well risen and firm to the touch.
Let cool in the pan for 5 minutes. Serve warm, or transfer to a wire rack to cool completely.
Recipe Additional Notes:
PER SERVING: 238 cal, 10g fat (2g mono, 7g poly, 1g sat), 23mg chol, 3g protein, 34g carb, 2g fiber, 123mg sodium
Wed, 2012-11-14 13:33