Double Chocolate Squash Muffins Recipes

CHOCOLATE SQUASH MUFFINS

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.

DOUBLE CHOCOLATE SQUASH MUFFINS

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.

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Stir together whole wheat flour, white flour, cocoa, salt, baking soda, baking powder, and ground flax.
• In a separate bowl, cream together butter, oil, and sugar.
• Add the eggs and soured milk to the creamed butter/sugar mixture.
• Fold liquid ingredients into the flour mixture.
• When flour mixture is becoming moistened, fold in shredded zucchini and chocolate chips.
• Pour into greased muffin tin.
• Bake for 18-20 minutes in a 350 degree preheated oven. Let cool briefly in pan, then remove muffins to wire rack to cool completely. These freeze wonderfully, just pack into a sealable plastic bag when room temperature and place in freezer.

DOUBLE-CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350°F and line 10 muffin cups with paper liners. In a large bowl, whisk together avocado, oil, maple syrup, and brown sugar. Whisk in egg, vanilla, baking powder, baking soda, salt, and milk.
• Whisk in cocoa powder, then stir in flour until combined. Fold in chocolate chips. Divide among cups and bake 10 minutes. Sprinkle with a few more chocolate chips and sanding sugar; return to oven and bake until a tester inserted in centers comes out clean, 8 to 10 minutes more. Let cool and serve, or store, covered, at room temperature up to 3 days.