Monday, March 1, 2010

Introducing... Chocolate Chip Root Vegetable Muffins

This recipe is a work in progress. I'm a Nutrition major at Georgia Southern University and as part of our capstone experience we design a food product from scratch, produce over 24 variations of the recipe, market, do research, etc. These muffins are my brain child - they cater to all the major food allergies, contain whole grain flour, minimal amounts of sugar, and each muffin contains either 1/3 cup to 1/4 cup vegetables per serving. The chocolate flavor overpowers the vegetables which provide a moist, soft texture. I will be posting my final recipe in a few months. To the many people who requested this recipe...Enjoy!


1 cup sorghum flour

3/4 tsp. guar gum

1/4 tsp. salt

3/4 tsp. aluminum free baking powder

1/4 cup unsweetened cocoa powder

1/4 cup granulated sugar

2 tbl. brown sugar, packed

1 lg. egg

1/4 cup extra virgin olive oil

1/2 tsp. vanilla extract

1/2 cup unsweetened applesauce (if you make from scratch - unpeeled)

1 1/2 cups unpeeled butternut squash, grated

1 1/2 cups unpeeled sweet potato, grated

1/3 cup dairy-free, gluten-free semisweet chocolate chips

Cooking Instructions:

1. Preheat oven to 350 degrees Fahrenheit or 176 degrees Celsius.

2. Spray either one 6-cup jumbo muffin pan or one 12-cup muffin pan. (If you use the 6-cup pan each muffin contains 1/2 c. vegetables, if you use the 12-cup pan each muffin contains 1/4 c. vegetables).

3. In a medium sized bowl, combine: flour, guar gum, salt, baking powder, and cocoa powder. Whisk to combine.

4. In a large bowl, whisk together: sugars, egg, oil, and vanilla until light and fluffy. Stir in applesauce and vegetables. Add dry ingredients to wet ingredients stirring until just combined.
Fold in chocolate chips.

5. Evenly spoon mixture into muffin cups. Bake in preheated oven for 25-30 minutes until toothpick inserted in middle of muffin comes out dry.

No comments:

Post a Comment