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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 252.7
  • Total Fat: 14.5 g
  • Cholesterol: 35.4 mg
  • Sodium: 259.0 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.6 g

View full nutritional breakdown of MONDAY MORNING MUFFINS calories by ingredient
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MONDAY MORNING MUFFINS

Submitted by: MDA7DB

Introduction

The only way to get my son to eat vegetables is to find a way to put chocolate on them. These muffins are especially moist and chocolatey, relatively low in sugar, and most importantly: are guaranteed to get him up in time for the school bus. The only way to get my son to eat vegetables is to find a way to put chocolate on them. These muffins are especially moist and chocolatey, relatively low in sugar, and most importantly: are guaranteed to get him up in time for the school bus.
Number of Servings: 12

Ingredients

    White flour 1 1/2 cup
    Cocoa powder 3 TBSP
    Baking Soda 1/2 tsp
    Salt 1/2 tsp
    Splenda Brown Sugar Blend 6 TBS
    Zucchini 2 small (enough to make 2 cups shredded)
    Canola oil 1/2 cup
    Eggs 2 large
    Vanilla 1 TBS

    Semi sweet chocolate chips 1 cup

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Directions

Makes 12 regular sized muffins.
Preheat oven to 350

In food processor, chop zucchini fine. Add eggs, and process. Add Splenda Brown Sugar blend and process. Add oil and vanilla and process. Scrap down sides of bowl.

Mix remaining ingrediants together (except chocolate chips), and add 1/3 of mixture to food processor bowl, at a time processing between additions.

Line a muffin tin with baking cups, and fill each cup 1/2 way. Sprinke 1/2 cup of chocolate chips. Fill the muffin cups with remaining batter.sprinkle remaining 1/2 cup of chocolate chips on top of muffins.

Bake for 30 minutes, or until middle of muffin springs back when touched

Number of Servings: 12

Recipe submitted by SparkPeople user MDA7DB.






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