Breakfast

Chocolate Avocado Zucchini Muffins

~ lindy

Chocolate Avocado Zucchini Muffins

Preheat oven 350*F.  Bake 18-20 minutes

Makes:  2 and 1/2 Dozen using a 2-tablespoon cookie scoop

Cupcake/Muffin Liners and Pan

Ingredients: 

*1 cup Mashed Avocado (2 medium), blend in a blender or small food processor until smooth

*1/2 cup Almond Milk 

*2 Eggs, room temperature

*1/4 cup Extra Light Olive Oil, must be extra light or Vegetable Oil

*2/3 cup Brown Sugar

*2/3 cup Granulated Sugar

*2 teaspoons Vanilla Extract

*2 cups peeled and finely grated Zucchini

*2 and 1/2 cups Whole Wheat Pastry Flour

*1 cup Jet Black Cocoa Powder or Dark Cocoa Powder

*2 teaspoons Baking Powder

*1 teaspoon Baking Soda

*1 teaspoon Kosher Salt

*1 teaspoon Ground Cinnamon

*1/8 teaspoon Cardamom, optional

*1 cup Semi-Sweet Chocolate Chips, a mix of mini and regular, for topping

Instructions:

In a medium mixing bowl add the blended Avocado, milk, eggs, oil, brown sugar, granulated sugar, zucchini and vanilla.  Whisk to gather until totally incorporated.

In a separate bowl sift together, flour, cocoa powder, baking powder, baking soda, cinnamon, Cardamon and salt.  Add a cup at a time to the avocado mixture, stirring until combined.

Scoop the batter into each cup and top with Chocolate chips.  Bake as directed above.

Cool completely.  Enjoy!  

Note:  You can double bag muffins and place in freezer for later date, will keep up to 2-3 months.

Recipe adapted from Food Network

Enjoy!
Lindy

Apple Butter Crock Pot Style

~ lindy

Apple Butter Crock Pot Style

Ingredients:

*9-12 medium Variety of Apples, I used Macintosh and Envy

*2 cups Apple Juice

*1/2 cup Sugar

*3 tablespoons bottled Lemon Juice

*1 teaspoon Ground Cinnamon

*1/4 teaspoon Ground Allspice

*1/4 teaspoon Ground Ginger

*1/8 teaspoon Ground Cloves

*Pinch Ground Nutmeg

*1/8 teaspoon Kosher Salt

*1 teaspoon Vanilla Extract

Instructions:

Wash and peel apples, cored and cut with apple slicer and then cut slices in half.  Place apples in a crock pot.  

Add to the apples:  Sugar, apple juice bottled lemon juice, cinnamon, allspice, ginger, cloves, nutmeg and salt.

Turn crock pot on low for 4 hours or until apples are tender/soft.  Then with an emulsion blender, blend apple mixture until smooth in the crock pot.

Then on low in crock pot allow the apple sauce/butter to thicken another 4-6 hours stirring every so often making sure it doesn’t burn. Cook until mixture thickens and add vanilla.

Cool Apple Butter Completely.  Keep Apple Butter in the fridge for a few weeks in jars with lids or place in small canning jars and store in the freezer.

Enjoy!

Lindy