Great-tasting Healthy Chocolate Muffins

My kids love muffins. It doesn't really matter what they are made of, I think it's the portable size and makes them think of cupcakes.

If you thought my veggie muffins weren't dessert-y enough, have no fear. Take 2 of the sneaky baking genius! (cue evil laughter). I'd like to present: Irresistible Double Chocolate Muffins Recipe - Allrecipes.com

Here is the recipe with the modifications I made & notes

I doubled the original.

2 cups white flour

1.5 cups ground flax seed

1 cup quick oats

2 tsp baking soda

3 tsp baking powder

1 cup cocoa powder

chocolate chips (don't skimp, it makes sweetness & chocolaty-ness)

2 cups orange juice (to keep it dairy free, didn't really taste)

1 can (1.5 cups) pumpkin puree

2 cups brown sugar

2 eggs

2 tsps vanilla extract.

We did the dump and stir, I can see how it would have been easier to follow the directions and mix the dry and wet separately and then combine, but I was cooking with little helpers, and couldn't be bothered to use more than one bowl. :)

Fill the cupcake pans, liners, at least 3/4 full as they don't rise so much, but will get a nice little dome on top.

Bake 350 degrees F for 25mins.

Made 42 muffins. (small-medium sized)

They will definitely be made again!! Now I'll be serving these to guests tonight and will not mention their healthy alter egos.

UPDATE: These should have been refrigerated or frozen right away as I found the remaining half dozen with spots of mold this afternoon. They've been wrapped in foil for 4 days. Next time I'll plan ahead better.

My kids love muffins. It doesn't really matter what they are made of, I think it's the portable size and makes them think of cupcakes.

If you thought my veggie muffins weren't dessert-y enough, have no fear. Take 2 of the sneaky baking genius! (cue evil laughter). I'd like to present: Irresistible Double Chocolate Muffins Recipe - Allrecipes.com

Here is the recipe with the modifications I made & notes

I doubled the original.

2 cups white flour

1.5 cups ground flax seed

1 cup quick oats

2 tsp baking soda

3 tsp baking powder

1 cup cocoa powder

chocolate chips (don't skimp, it makes sweetness & chocolaty-ness)

2 cups orange juice (to keep it dairy free, didn't really taste)

1 can (1.5 cups) pumpkin puree

2 cups brown sugar

2 eggs

2 tsps vanilla extract.

We did the dump and stir, I can see how it would have been easier to follow the directions and mix the dry and wet separately and then combine, but I was cooking with little helpers, and couldn't be bothered to use more than one bowl. :)

Fill the cupcake pans, liners, at least 3/4 full as they don't rise so much, but will get a nice little dome on top.

Bake 350 degrees F for 25mins.

Made 42 muffins. (small-medium sized)

They will definitely be made again!! Now I'll be serving these to guests tonight and will not mention their healthy alter egos.

UPDATE: These should have been refrigerated or frozen right away as I found the remaining half dozen with spots of mold this afternoon. They've been wrapped in foil for 4 days. Next time I'll plan ahead better.

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Baking Soda Hack: My miracle Cleaner

My 4yo is proudly giving me a tour of all the marker spots that freckle her dollie's plastic head. What does this make me think besides "I really have to keep those markers up higher"? I give a little thanks that I bought a 5lb bag of baking soda from the warehouse store.

I've used baking soda to remove permanent marker from:

• aforementioned dollie
• floor tiles
• fingers and fingernails
• plastic table

I also use it for scrubbing the bathroom sink, washing stubborn dishes, freshening unwashed hair, the grease fire in the oven (oops), and as a cheap facial exfoliator.

The 5lb bag is used to fill empty spice shakers in the kitchen and bathroom, high baking soda use areas. I'm probably barely halfway through after a year of heavy use!

My 4yo is proudly giving me a tour of all the marker spots that freckle her dollie's plastic head. What does this make me think besides "I really have to keep those markers up higher"? I give a little thanks that I bought a 5lb bag of baking soda from the warehouse store.

I've used baking soda to remove permanent marker from:

• aforementioned dollie
• floor tiles
• fingers and fingernails
• plastic table

I also use it for scrubbing the bathroom sink, washing stubborn dishes, freshening unwashed hair, the grease fire in the oven (oops), and as a cheap facial exfoliator.

The 5lb bag is used to fill empty spice shakers in the kitchen and bathroom, high baking soda use areas. I'm probably barely halfway through after a year of heavy use!

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Double agent veggie muffins

I love this recipe. It can be made with a variety of fruits and veggies, can be baked into muffins or cake, frosted or unfrosted, whole wheat or white, and still taste amazing! My toddlers especially love them, and that alone would make this a winner.

As sent by my friend Tehilla:

Preheat oven to 325.

Mix all these in one bowl:

3 eggs, 1 cup oil, 2 cups sugar, 2 cups hand-grated zucchini (grates very easily), and 2 tsp vanilla.

In another bowl:

3 cups sifted flour, 3 tsp cinnamon, 1 tsp baking soda, 1/4 tsp of baking powder, 1/4 tsp salt.

Combine into one bowl and put into greased and lightly floured pan. Bake at 325 for 60-70 minutes or until done. (I think mine always bakes less)

I always use a 9 x 13. Hand mixed.

You can use carrot, zucchini, pumpkin, squash, yam/sweet potato, banana, apples, pears. You can add nuts, chocolate chips, raisins, other dried fruit. You could sub apple sauce for part or all of the oil.

If you blend the zucchini rather than shred it, the green color will be easier to hide if you have eagle-eyed skeptics like my hubsters.

I love this recipe. It can be made with a variety of fruits and veggies, can be baked into muffins or cake, frosted or unfrosted, whole wheat or white, and still taste amazing! My toddlers especially love them, and that alone would make this a winner.

As sent by my friend Tehilla:

Preheat oven to 325.

Mix all these in one bowl:

3 eggs, 1 cup oil, 2 cups sugar, 2 cups hand-grated zucchini (grates very easily), and 2 tsp vanilla.

In another bowl:

3 cups sifted flour, 3 tsp cinnamon, 1 tsp baking soda, 1/4 tsp of baking powder, 1/4 tsp salt.

Combine into one bowl and put into greased and lightly floured pan. Bake at 325 for 60-70 minutes or until done. (I think mine always bakes less)

I always use a 9 x 13. Hand mixed.

You can use carrot, zucchini, pumpkin, squash, yam/sweet potato, banana, apples, pears. You can add nuts, chocolate chips, raisins, other dried fruit. You could sub apple sauce for part or all of the oil.

If you blend the zucchini rather than shred it, the green color will be easier to hide if you have eagle-eyed skeptics like my hubsters.

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