Ahh..the start of a new week and I’m really hoping that it will be less ‘eventful’ than last.
Breakfast ready to be quickly grabbed will really help and I need a new muffin.
I really like zuchinni.
I’m one of those weird people that even in the summertime when there is a plethora of this green goodness I’m still happy.
You can imagine how pleased I was when three, very pretty zuch arrived in my organic bin the other day.
I thought of making a quickie stirfry but…that’s sort of warm weather food for us.
Then I spied in the cupboard some REALLY fresh walnuts.
You know what I mean right?
Walnuts that are oily and super tasty are hard to come by around here. Often they are slightly old and often almost taste a bit rancid. Needless to say I don’t buy them often but when I do I use them up quickly.
How do these two ingredients get married?
Chocolate Zuchinni Muffins
1 1/2 cups of chopped walnuts (you can actually leave these out or replace with your favourite nut). I chopped them roughly and toasted them for a few minutes in a frypan.
In my bowl I’ve got: 1 1/4 cup sugar, 1/2 cup cocoa, 2 1/2 cups flour, 1/2 tsp salt, 2 tsp. baking powder, pinch chilli powder (trust me. this is the cool little extra taste that makes these so good), 3/4 cup oil, 1/2 cup yogurt, 2 eggs and 2 cups of shredded zuch.
Get hardworking toddler to mix after dumping everything in the bowl. For all you non-bakers: does this not tell you that these muffins are EASY.
Bake in a 350 oven for 15 minutes or until a knife comes out cleanly (the water content in each zuch makes the baking time of this muffin inexact).
Makes 18 breakfast sized muffins.
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