| Recipes |

Food And Prop Styling By Renee Muller | Photography By Chavie Feldman

Healthy Double Chocolate Muffins

When I began experimenting with this muffin idea, I knew that I wanted to create a healthy muffin that wouldn’t taste healthy. After all, which kid loves bran muffins (or anything like that)? When these muffins came out of the oven and the kids clamored for them, I waited with bated breath — would they approve? Baruch Hashem, not only did the batch disappear, but I had to promise to make it again for Shabbos! 

YIELDS 12 MUFFINS 

  • 2 cups white whole wheat flour
  • 1cup cocoa
  • 312 tsp baking powder
  • 14 tsp baking soda
  • dash salt
  • 34 cup packed brown sugar
  • scant 12  cup oil
  • 2 eggs
  • 12 cup pareve milk (I used soy)
  • 2 tsp vanilla extract
  • 1 packed cup peeled, shredded, and drained zucchini
  • 12 cup chopped walnuts or walnut nibs
  • 1 cup chocolate chips, plus a little for topping muffins

Preheat oven to 425°F (220°C). Grease a 12-cup muffin pan. In a medium mixing bowl, combine the first five ingredients. In a large mixing bowl, mix sugar, oil, eggs, pareve milk, and vanilla extract until smooth. Stir into liquid mixture until just combined. Fold in zucchini, walnuts, and chips.

Divide batter evenly between muffin cups. Sprinkle each muffin with a few chocolate chips. Bake muffins for 5 minutes, then reduce heat to 375°F (190°C) and bake for an additional 15–18 minutes. Remove from oven and transfer to a cooling rack.

(Originally featured in FamilyTable, Issue 658)

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