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Rich and Delicious Chocolate Muffins (with Vegetables!)

Brenda Janschek
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Ingredients
  

  • 275 grams butter room temperature
  • 1 cup rapadura sugar
  • 2 eggs
  • 2 cups spelt flour
  • 1/2 cup cacao powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon bicarb of soda
  • 1/2 teaspoon salt
  • 1/2 cup yoghurt
  • 1/2 cup milk optional, use if mixture is too dry
  • 1 zucchini grated and squeeze out the moisture
  • 1 carrot grated and squeeze out the moisture

Instructions
 

  • Preheat oven to 175 degrees celcius
  • Line a 12 hole muffin tin with paper cases
  • In a large bowl cream the butter and sugar until light and creamy
  • Add eggs one at a time, beating well after each addition
  • Stir in the yoghurt and milk if using
  • In a separate bowl combine the flour, cacao, baking powder, bicarb of soda and salt
  • Pour into the creamed mixture and fold ingredients together until just combined
  • Fold in zucchinis and carrots
  • Fill the paper case until 2/3 full
  • Bake for approximately 2o – 25 minutes or when toothpick comes out clean
  • Cool in the tray for 10 minutes then turn out onto wire rack.