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jeshyr: Hands crafting a braid, with the words 'Clan Mitchell' (Clan Mitchell - Hands)
My helper and I made these muffins today and I love the recipe so much I thought I should share it. It's very simple to make and quite resistant to mistakes. You can easily adapt it to be gluten-free if you skip adding the optional flour.

Oh and they taste like chocolate muffins - they only have "zucchini" in the title because that's the main ingredient - it doesn't really have any taste though.




Low Carb Chocolate Zucchini Muffins


(Makes approx 20 muffins)

200g cream cheese, at room temp
120g butter, at room temp
1 cup sugar or equivalent alternative sweetener (I usually use Splenda)
5 eggs
350g zucchini (I use 2 large zucchinis which I suspect is often more than 350g)
1 tsp vanilla extract
2 cups almond meal
1/3 cup finely chopped walnuts or other nuts
1/3 cup shredded coconut
1 tsp ground cinnamon
2 heaped tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
(optional: half to one cup of self-raising flour. It helps the muffins stick together better and is very little carbs when divided between 20 muffins, but they work perfectly well without this if you prefer not to use it.)

Wash and then grate the zucchinis. The zucchini works perfectly well if it's grated with the skin on - just trim the end where the stem is - and sort of "disappears" into the mix so you won't notice it when you're eating. If you're cooking for kids who hate vegetables though you could peel the zucchini first so the green colour doesn't show!

Pre-heat oven to 180C/350F.

Fill 2 muffin trays with patty pans/cupcake liners/paper cases - the mix is very sticky and crumbly, you will need patty pans and not just greased trays! Actually I usually use two paper cases for each, one inside the other.

In a large bowl, beat the cream cheese and butter until smooth. Add the sugar or other sweetener and beat until combined.

Beat in the eggs, one at a time, blending well after each addition.

Stir in the zucchini and vanilla.

In a separate bowl mix the almond meal, coconut, cinnamon, cocoa, baking powder and salt. You can add the walnuts at this point or reserve to sprinkle them on the tops of the muffins.

Stir the dry ingredients into the zucchini mixture.

Divide the batter evenly between the prepared pans - leave space at the top as they will rise more than you expect! It's better to have a larger number of very small muffins. Sprinkle walnuts on top if you didn't add them earlier.

Bake in oven for approx 60 minutes, checking after 45 minutes. When muffins look "done" and are firm and drying on top then turn off the oven but leave muffins in the oven and leave the oven door shut. The "cooking" process for these needs to dry out a huge amount of liquid so I usually leave the oven door shut until the oven is cool (several hours or overnight).These freeze really well so you can grab one from the freezer and toss it into a bag to have later.




I do not really understand why the cooking process for these is so unusual but it works this way!

I'd be interested to hear if anybody adapts this and what you do. I put together this recipe from other zucchini muffin recipes online so it's not very original but doesn't exactly match any of the recipes I mixed.

Cheers,
r

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jeshyr: Blessed are the broken. Harry Potter. (Default)
Ricky Buchanan

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