Today is National Chocolate Day, news which I received this morning with the same joy I did upon learning that Ebola is not transferred by air — the same sentiment which I’m sure was felt when Hilter was defeated and when the disciples learned Jesus had risen from the grave, i.e., that we are not doomed after all, that maybe Life and Love really do win in the end.
With that in mind, there’s no reason to delay the chocolate consumption. These muffins are a good way to get going; they are fairly low in sugar and are easily paired with eggs or other protein.
Happy Chocolate Day everyone!
Chocolate Pumpkin Muffins
1/2 cup white sugar
1/3 cup vegetable oil
1 cup canned pumpkin
1/3 cup water
1 1/2 cups while wheat pastry flour
1/2 cup cocoa
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tsp vanilla
1 cup shredded zucchini (optional)
1/3 cup semisweet chocolate chips
1. Preheat the oven to 350 degrees F. Grease a muffin pan or use paper liners.
2. Mix sugar, oil, eggs. Add pumpkin, zucchini, vanilla and water. In separate bowl mix together the flour, cocoa, baking soda, baking powder and salt. Add wet mixture and stir in chocolate chips.
3. Fill muffin cups full with batter. Bake in preheated oven for 20 to 25 minutes.
Makes a dozen large muffins.
*** These muffins are chocolate, but they aren’t necessarily that sweet. If they’re not quite to your liking, you have options: reduce the cocoa by 1/4 cup and increase the flour 1/4 cup — OR — increase the sugar by 1/4 – 1/2 cup.