Muffin cakes? Yup. Muffin cakes. When you load a “muffin” with chocolate chips and frosting, you can’t really call it a muffin anymore. And since these have more sugar than any of my other muffin recipes—plus the frosting option—they definitely qualify as cake. That being said, they still have about half as much sugar [click headline for more — or photo in Facebook]
Here’s another rendition of muffins featuring chocolate, coffee, whole grains and “disguised” fruit. This time I skipped the veggies and stuck with fruit that you’re more likely to have on hand. Since bananas and applesauce are sweet already, this recipe doesn’t require as much sugar as 12:01 Mocha Muffins, Chocolate Chip Pumpkin Muffins or [click headline for more — or photo in Facebook]
This recipe required some serious experimentation, but the end results were worth it. Similar to my Devilishly-Dark Chocolate Tea Bread, these muffins rely on winter squash and coffee to heighten the intensity of the cocoa and chocolate flavors. I understand why some would hesitate to use squash in something so close to a cupcake, [click headline for more — or photo in Facebook]
Though this looks like bread at first, it transforms into a decadent dessert once served. Its unusual ingredients boost moisture while providing a healthy dose of vitamins, minerals, fiber and antioxidants that you’d never expect from such an exotic-tasting treat. Give it a whirl, and you’ll soon have friends and family asking for more.
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