Baking
Double Chocolate Muffins
Yield: 12 Jumbo
Ingredients
Recipe
- 4 Eggs
- 1¼ C Sugar or Coconut Sugar
- ½ C Maple Syrup
- 1 C Oil
- 2 t Vanilla
- 2 C Flour
- ½ C Cocoa
- 1½ t Baking Powder
- 1½ t Baking Soda
- Dark Chocolate Chips
Or sweet potato
- 1½ C Kabocha Squash Puree
Instructions
- 1
Bake squash halves face down on oiled foil at 450 for 45-60 minutes until fork-tender. (Sweet potato works too — use only 1 C sugar.) Blend 1½ C squash with eggs, sugar, maple syrup, oil and vanilla until smooth.
- 2
Pour into bowl.
- 3
Add flour, cocoa, baking powder and soda; mix with spoon.
- 4
Mix in chocolate chips.
- 5
Line 3 muffins per 6-muffin tin with large liners (room to rise).
- 6
Fill to top, add extra chips on top.
- 7
Place tins on baking sheet to catch overflow.
- 8
Bake on 350 for 20-30 minutes until toothpick comes out clean.
Note
Store at room temp up to 48 hours, then freeze. Defrosts like fresh.