Low Fat Chocolate Zucchini Muffins

"Luscious cake-like muffins with limited guilt!"
 
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Ready In:
40mins
Ingredients:
15
Serves:
24
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ingredients

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directions

  • Preheat the oven to 400°F Grease muffin tins or line with baking cups (I use silicone re-usable ones).
  • Combine first eight ingredients in a large bowl. Combine yogurt, eggs, milk in small bowl until blended. Stir into flour mixture just until moistened.
  • Fold in choc chips and shredded zucchini. Spoon into prepared muffin cups, filling "a generous half" full.
  • Bake 20-25 minutes till a toothpick comes out clean. Cool in pan on wire rack for five minutes, then remove from pan and finish cooling on wire rack. Store tightly covered at room temperature.

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Reviews

  1. It was an interesting reciepe because when I mixed all the ingredients together it smell awful. The muffins cooked oddly also, they were batery in the centers. When they were finished baking they weren't as good as I hoped they would be. I would get rid of the baby food and spelnda. Try harder...
     
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