CHOCOLATE SQUASH MUFFINS
These Chocolate Squash Muffins can be eaten on the run for a grab and go breakfast and also make an easy, kid-friendly snack!
Provided by Lindsay
Time 25m
Number Of Ingredients 8
Steps:
- Combine squash, egg, oil and sugar in a bowl and mix well.
- Add cocoa powder, baking soda and flour and stir until just combined.
- Mix in chocolate chips.
- Spoon into greased or lined muffin tins and bake at 375 degrees F for 20-22 minutes.
CHOCOLATE CARROT MUFFINS
Your kids will never know that there are carrots in these moist chocolate carrot muffins. Make ahead for lunch boxes. Or make a double batch and freeze for later. This recipe is from http://yumyummer.com/ .If you don't have this cook book yet, I highly recommend it. I swapped out the zucchini for grated carrots.
Provided by Susan Watson
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F. Line a 12 cup muffin tin with liners or spray with cooking spray.
- In a medium bowl, whisk together yogurt, sugar, applesauce, eggs, oil, and vanilla until well blended.
- Stir in grated carrots
- In a large bowl, whisk together both flours, cocoa, baking powder, baking soda, and salt until well blended.
- Stir in chocolate chips
- Add wet ingredients to dry ingredients and stir just until dry ingredients are wet. The batter will be lumpy.
- Scoop batter into prepared cups and bake for 20 to 22 minutes.
- Cool on wire rack.
Nutrition Facts : ServingSize Per Muffin, Calories 196 calories, Sugar 15 g, Sodium 207 mg, Fat 6.9 g, SaturatedFat 2.4 g, Carbohydrate 30 g, Fiber 2.4 g, Protein 5.7 g, Cholesterol 35 mg
DOUBLE CHOCOLATE SQUASH MUFFINS
A delicious way to use up your extra squash for a tasty treat.
Provided by Missy Rakes
Categories Dessert
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Grease muffin tin.
- Squeeze excess moisture from squash.
- In mixing bowl, combine oil, sugars and vanilla.
- Mix in eggs and squash.
- In separate bowl, combine flour, baking soda, baking powder, salt and cinnamon.
- Add dry ingredients to wet ingredients. Mix until just combined.
- Fold in chocolate chips.
- Pour into greased muffin tin.
- Bake for 20 minutes.
Nutrition Facts : Calories 247 kcal, Carbohydrate 33 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 28 mg, Sodium 173 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
CHOCOLATE CARROT CUPCAKES
This recipe is both delicious and healthy, and it's a great way for chocoholics to sneak in their veggies! These cupcakes are very muffin-like, but they are fluffy, chocolaty, and moist. They're a healthy twist to your basic chocolate cupcakes, without sacrificing taste or texture. Enjoy!
Provided by LaurenLee3
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 45m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.
- Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; stir into carrot mixture until just combined into a batter. Fold chocolate chips and cranberries into batter. Spoon about 2 tablespoons batter into each prepared muffin cup.
- Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 25 g, Cholesterol 23.5 mg, Fat 2.7 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 170.6 mg, Sugar 15.2 g
ZUCCHINI CARROT MUFFINS
Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont
Provided by Taste of Home
Time 35m
Yield 18 standard size muffins.
Number Of Ingredients 14
Steps:
- Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE CHIP CARROT CAKE MUFFINS
A regular carrot cake muffin with melted chocolate added to the mix.
Provided by skylarb
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 50m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Whisk flour, sugar, coconut, cinnamon, baking soda, nutmeg, and salt together in a large bowl; add carrots, oil, pineapple, eggs, and vanilla extract and mix until batter is evenly combined. Fold chocolate chips into batter; spoon into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 30 minutes. Cool muffins for 20 minutes before serving.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 33.3 g, Cholesterol 23.3 mg, Fat 17.4 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 125.9 mg, Sugar 23.5 g
SQUASH MUFFINS
This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!-Salem Cross Inn, , West Brookfield, Massachusetts
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 74mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
SAVORY SQUASH MUFFINS
Make and share this Savory Squash Muffins recipe from Food.com.
Provided by Mika G.
Categories Quick Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Lightly grease 9 muffin cups.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Add oil and eggs, beating at medium-low speed with an electric mixer until combined.
- Add squashes, stirring to combine.
- Add cheese, stirring to combine.
- Spoon into prepared muffin cups.
- Bake for 33 to 35 minutes, or until golden brown.
Nutrition Facts : Calories 307.3, Fat 21.1, SaturatedFat 6.7, Cholesterol 69.3, Sodium 327.5, Carbohydrate 19.8, Fiber 0.8, Sugar 3.4, Protein 9.9
DOUBLE CHOCOLATE CARROT CUPCAKES RECIPE BY TASTY
Here's what you need: butter spray, carrots, unsalted butter, granulated sugar, light brown sugar, large egg, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, dark cocoa powder, ground allspice, Fisher® Chef's Naturals Walnut Halves & Pieces, unsalted butter, powdered sugar, unsweetened dark cocoa powder, whole milk, vanilla extract, kosher salt, Fisher® Chef's Naturals Walnut Halves & Pieces
Provided by Fisher® Nuts
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 25
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
- Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
- In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
- In a small bowl, beat together the eggs and vanilla extract.
- Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
- Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
- Finish making the cupcakes according to your desired variation.
- For the Double Chocolate Carrot Cupcakes: When making the batter, add the cocoa powder and allspice to the dry ingredients. Gently fold in the carrots and finely chopped Fisher Walnuts. Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
- Meanwhile, make the chocolate buttercream frosting: In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, 2 minutes. Add half of the powdered sugar, cocoa powder, and milk at a time, beating on low speed between each addition until just incorporated. Add the vanilla and salt, and mix until fully incorporated and the frosting is smooth. Transfer the frosting to a piping bag fitted with a large star tip. Refrigerate until ready to use.
- To frost, place the tip of the piping bag at an angle at the edge of each cupcake and squeeze, rotating the cupcake and working toward the center, until covered in frosting. Repeat with the remaining cupcakes. Garnish each cupcake with a few Fisher Walnuts.
- Enjoy!
Nutrition Facts : Calories 339 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, Sugar 35 grams
CHOCOLATE CARROT & SQUASH MUFFINS
Don't be fooled by all the nutritious ingredients like white whole wheat flour, fruits, vegetables and homemade yogurt - these are packed with decadent chocolate flavour and even a brownie like sugar "crust" on top!
Provided by YummySmellsca
Categories Quick Breads
Time 40m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Line two muffin tins with cupcake liners, and set aside.
- In a bowl, combine the eggs, oil, yogurt and vanilla.
- Beat in the sugars and cocoa until smooth.
- Stir in the flour, baking powder and baking soda until just combined, then add the squash, carrots and apple and fold in until evenly distributed.
- Scoop the prepared batter into the muffin tins ¾ of the way up.
- Sprinkle with sanding sugar.
- Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 214.5, Fat 5.4, SaturatedFat 0.9, Cholesterol 46.5, Sodium 115.4, Carbohydrate 40.1, Fiber 3.1, Sugar 26.6, Protein 4.3
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