WOW. Does it feel like it’s been forever since I blogged? Sure does on my end. Sometimes life just gets busy and you don’t have time to cook; that’s what life has been like for the past few days. Luckily, that was not the case last night, and I had the chance to try out a couple new recipes with some of the Chobani ‘gurt from the extra free case of it that the amazing people over at Chobani sent me!
I can’t even express in words how much I love baking with yogurt now. No butter, no oil, just pure awesome. Add a little chocolate in there (like I did) and you’re basically biting into a little piece of heaven.
My girlfriend and I have a favorite chocolate chip. It’s the Hershey’s Special Dark chocolate chips. We don’t use any other kind anymore. During the Christmas season, we went through about SIX bags of these chips in baking, eating them frozen, etc. So, on our last trip to the grocery store… as we passed them in the aisle… they mysteriously ended up in our cart. It was fate! We had to buy them. So last night, they became part of my new muffins. And every bite was awesome.
Raspberry Chocolate Chip Zucchini Muffins
PointsPlus Per Serving: 6 (4 PP if you only use 1/2 cup of the chocolate chips!)
- 1 cup all-purpose unbleached flour, 11 PP
- 1/2 cup whole wheat flour, 5 PP
- 2 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1 6-oz container of raspberry chobani, 4 PP
- 1/2 cup sugar, 11 PP
- 1 1/2 cups grated zucchini, drained
- 1 egg, 2 PP
- 1 tbsp vanilla extract, 1 PP
- 1 cup special dark chocolate chips, 36 PP
1. Preheat oven to 315 degrees.
2. Grate zucchini and drain. I used my awesome food processor for quick grating and squeezed it all by hand to get out as much liquid as possible. You don’t want the extra juices, believe me!
3. Put all the dry ingredients in one bowl and mix with a wooden spoon. Then put all the wet ingredients for your muffin of choice in another bowl and mix with the same wooden spoon. Mix the dry ingredients into the wet ingredients just until fully blended. No need to over-mix!
4. Spray your muffin pan with some Pam and scoop the batter evenly into the pan. Cook for 40-45 minutes. They should be perfectly done once the timer goes off, so take em out and enjoy! I highly recommend heating them up if they’ve cooled down before you got a chance to eat one, then slice apart and put a little bit of butter on each side. It just brings it all together!
Stay tuned later this week for another muffin recipe: Cinnamon Peach Pecan. These muffins were AMAZING too! Even the girlfriend, who doesn’t like nuts in baked goods, really really liked these muffins. Tastes a little like the holidays :)