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Categories:
flour cocoa baking powder salt eggs light brown sugar vanilla extract vegetable oil low-fat sour cream espresso granules zucchini quinoa sweet cherries
Viewed: 7 - Published at: 6 years agoIngredients
- 123 cups all-purpose flour
- 23 cup unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 large eggs
- 1 1/4 cups light brown sugar
- 1 tsp. vanilla extract
- 13 cup vegetable oil
- 13 cup low-fat sour cream
- 1 Tbs. instant espresso granules, dissolved in 1 Tbs. hot water
- 1 cup finely grated zucchini
- 1 cup cooked quinoa
- 2 cups fresh or frozen pitted sweet cherries, halved
Method
- Preheat oven to 350F.
- Coat 12-cup muffin pan with cooking spray.
- Whisk together flour, cocoa powder, baking powder, and salt in medium bowl.
- Beat eggs and brown sugar in large bowl with electric mixer on medium speed 1 minute, or until smooth.
- Add vanilla, oil, sour cream, and espresso;beat 1 minute more.
- With mixer running on very low speed, gradually add flour mixture, beating just until combined.
- Add zucchini and quinoa, and mix until just combined.
- Fold in cherries.
- Spoon batter into muffin cups (they will be very full).
- Bake 26 to 28 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan 10 minutes, then transfer to cooling rack to cool completely.
- Wrap in plastic, and store at room temperature or in freezer.
