My friend D broke her ankle recently. She had surgery but will probably have to have more. As a result, she is going to be off her feet and off work for a long time. I brought her some whole wheat penne with basil pesto and grape tomatoes a few weeks ago but I thought I'd bring her these when I go to visit tomorrow. She is a very picky vegetarian who doesn't like a lot of healthy foods and loves chocolate. I thought these would be a good compromise.
1 lb carrots, steamed and cooled, pureed in food processor or blender
1/2 cup (or one small jar baby food) prune puree
1/2 cup sugar or Splenda
2 large eggs
1/2 cup canola oil
1 cup milk or water
1 tsp vanilla
2 cups whole wheat flour
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup semi-sweet chocolate chips
Whisk together wet ingredients in large mixing bowl. Stir together dry ingredients in smaller bowl and then add to wet ingredients, just until combined. Stir in chocolate chips. Fill 12 greased muffin cups right to the top and bake at 400 for 16-20 minutes or until toothpick comes out clean. Cool and then remove from pan. Makes 12 jumbo muffins.
1 lb carrots, steamed and cooled, pureed in food processor or blender
1/2 cup (or one small jar baby food) prune puree
1/2 cup sugar or Splenda
2 large eggs
1/2 cup canola oil
1 cup milk or water
1 tsp vanilla
2 cups whole wheat flour
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup semi-sweet chocolate chips
Whisk together wet ingredients in large mixing bowl. Stir together dry ingredients in smaller bowl and then add to wet ingredients, just until combined. Stir in chocolate chips. Fill 12 greased muffin cups right to the top and bake at 400 for 16-20 minutes or until toothpick comes out clean. Cool and then remove from pan. Makes 12 jumbo muffins.
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