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Made these last weekend, and they may well be the best muffins I've ever had. Super easy, super delicious. I've been eating them for breakfast all week:
Ingredients
2 3/4 c flour
1 3/4 c sugar
3/4 c cocoa
1 tsp baking soda
1/2 tsp baking powder
a pinch of salt
3/4 c oil (olive or vegetable)
3/4 c water
2 c grated zucchini
2 Tbsp culinary lavender
2 tsp vanilla extract
Preheat the oven to 375°F.
In a mixing bowl, combine the flour, sugar, cocoa, soda, baking powder and salt. Break up any lumps and mix until evenly combined. In a separate mixing bowl, combine the oil, water, zucchini and vanilla. Add this to the dry ingredients, stirring until no traces of flour remain. Or mix it all in one bowl; I won’t judge. After everything is mixed, fold in lavender.
Grease and flour muffin tins, or use paper liners. Spoon batter into muffin tins, filling 3/4 full (muffins will rise a bit but not much). Bake for 20-25 minutes; spread or baste top of muffins with butter while still hot. Best served after cooling. Makes 24 muffins.
Chocolate Zucchini Lavender Muffins: Nut / Dairy / Egg Free - (Read 685 Times)
Posted: Sep 14th, 2011 at 04:26 pm
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