Alarm rings. Rub my eyes. Squint at the clock. “No, That can’t be the time!” It is. Insert curse word here. I jump out of bed, skip a shower and start pulling the kids out and pushing them off to school. What a way to start the morning!
We’ve all had those moments. Huffing and puffing our way out the door, only to realize at the very last second before turning the ignition that we all need breakfast too. Yep, it’s a muffin morning!
I don’t know what it is about these bite-sized cakes, but their sexiness is never-ending. I mean, really, a prepackaged carb that appears like a cupcake, but is not laced with sugar, who can say no to that!
In all honesty, I love all hand-held and/or mini-food. I am a sucker for the portion control aspect of it all. Plus there’s such kid-appeal to these babies.
In this variation the zucchini is virtually unnoticeable.
2 medium zucchini, roughly chopped
1 cup all-purpose flour
1/2 cup Wheaties, crushed
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
3/4 cup sugar
2 eggs, beaten
5 tablespoons vegetable oil
1 cup mini semi-sweet chocolate chips
1. Pre heat the oven to 400 degrees and line a muffin pan with 18 cupcake liners.
2. In a blender, puree zucchini with 3 tablespoons water until smooth.
3. In a large bowl, stir together the next 7 ingredients (flour, Wheaties, cocoa powder, baking powder, baking soda, salt, spice).
4. Stir in eggs, sugar, oil and zucchini. Let this mixture stand 10 minutes before adding the chocolate chips.
5. Spoon into baking cups and bake for 15-18 minutes.
Makes 18 muffins or 6 bundtlets. If making bundtlets, use cooking spray before filling and bake for 18-22 minutes.
Inspired by The Joy of Cooking Carrot Muffins recipe page 785.