In the Kitchen {Choc, Zucchini and Espresso Muffins}

These are awesome (kinda healthy) little muffins.  The best bit? The two zucchini I managed to hide in these.  The recipe I used was an adaption of the Spiced Chocolate and Zucchini Cake from the Thermo forum.  The frosting recipe is straight from here.

Ingredients

350 g zucchini medium cut into rough chunks
180 g sugar
115 g Butter cubed
1 level teaspoon vanilla essence
2 tablespoons espresso coffee (or substitute for milk)
3 free range eggs*
240 g plain flour
100 g cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Method

1. Preheat your oven to 180 deg Celsius.2. Chop Zucchini on speed 5 for 5-8 seconds in Thermomix. Remove and set aside.  (If you don’t have a Thermo – blend in a food processor.)

3. Cream the butter and sugar on speed 7 for 20 seconds.  Scrap down bowl half way. (If you don’t have a Thermo….mixer..)

4. Combine all dry ingredients into one bowl.  Combine wet ingredients in one bowl (butter and sugar mix is wet, as is the zucchini :) )  Mix both – making sure that everything is well incorporated.

5. Get your muffin tray ready with muffin cases- this will make 12 large muffins.

6. Combine the wet and dry ingredients.  Don’t mix too much – just gently until everything is the same colour.  Sounds weird – but this is my rule of thumb with muffins.

7. Fill muffin cases about 2/3 with your mixture.

8. Cook in preheated oven for 20 – 25 minutes.  The mixture will be dense, so use the “if it bounces back when I touch it rule” to see if they are ready. As I always say – it will depend on your oven.  Make sure you put any baking as close to the top of the oven as possible – that’s where the heat distribution will be even.

9. Allow to cool and then frost. The frosting is the best!

Frosting

1-3/4 cups icing sugar

1 tablespoon baking cocoa

2 tablespoons strong brewed coffee

1 tablespoon butter, softened

1/4 teaspoon vanilla extract

1. In a small bowl, icing sugar and cocoa.

2. Stir in the coffee, butter and vanilla until smooth. (Or mix in Thermo for about 10 seconds speed 4)

3. Frost cupcakes.

4. Consume.

* Why Free Range eggs?  It’s because you have a choice now – Battery eggs or Free Range eggs for almost the same price.  Look here for a vid about Free Range Egg farming and here for battery/caged egg farming. You can vote against cruelty with your choice at the supermarket.

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4 thoughts on “In the Kitchen {Choc, Zucchini and Espresso Muffins}

  1. Pingback: in the kitchen {easy peasy apple pancakes} | little bit of thyme

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