Have kids who will not, under any circumstances eat anything that even resembles a vegetable? Then try this recipe! I am lucky enough to be able to say that this does not (generally) apply in our household, but the temptation to sneak in a few veggies when they are not looking is too great… Therefore, when I saw this recipe on Martha Stewart’s website, I could not resist.
In the original recipe, Martha uses mini muffin pans, but I used regular sized ones and increased the baking time.
Ingredients: (makes 12 regular sized muffins)
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup sugar
- 1 large egg
- 12 walnut halves
- 1 cup all-purpose flour
- 1 cup finely grated zucchini/courgette (from 1 medium-sized vegetable)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup (3 US ounces) bittersweet chocolate, chopped, or chocolate chips
- 3 tablespoons sour cream
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pure vanilla extract
- Nonstick cooking spray
- Preheat oven to 350 degrees F/180 degrees C. In a large bowl, stir together butter, sugar, salt, and egg until combined. Add vanilla, zucchini/courgette, and sour cream and stir until incorporated. Sift flour and cocoa powder into bowl and stir until combined. Stir in chocolate.
- Spray two muffin pans with cooking spray. Fill each cup halfway with batter and top with a walnut. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes (depending on your oven). Let muffins cool slightly in pans on wire racks before serving.