1. Not much sugar. Yes, there is some but so many muffin recipes use a cup or more! Use 1/2 a cup and make it brown...so much more flavor.
2. Not much oil...and olive oil at that!
3. My mistake - I forgot the eggs...didn't even notice! It was so fudgy and moist even without them. D, of course, said it needed to be more chocolatey. Ha!
Verdict: They like them! K was excited from the beginning and couldn't wait to have her donut for breakfast on Sunday. D tried it last night and said they were good. He had complained about the carrots. When I said you couldn't taste them he said "but I can see them!" So, he kept the lights out when he ate it. ;-) Ha! All in all a successful recipe to make everyone in the house happy!
Chocolate Carrot Muffins/Donuts adapted from Clever Muffin
1 cup raw oatmeal or quick oats
1 cup low-fat milk
3/4 cup flour / rice flour or a gluten-free alternative
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons of cocoa powder
1 cup grated carrot
1 tablespoon olive oil
1/2 cup (about 100 grams) of dark chocolate chips
Note: I cut up some of a block of dark cooking chocolate for the chocolate chips, the recipe tends to lend itself to the rough kind of chocolate chips you get by doing it that way.
- Preheat oven to 180 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
- Soak the oatmeal/oats in the milk while preparing the rest of the ingredients.
- Mix flour, sugar, baking powder, baking soda and cocoa powder together, then add the rest of the ingredients, including oats/oatmeal (don’t over mix!).
- Spoon into the prepared muffin tin and bake for 12-15 minutes or until a skewer comes out clean and they bounce back to touch. Cool on wire rack. Makes 12.