|Salmon with balsamic reduction, and wasabi arugula & corn salad - recipe from this month's Food & Wine magazine|
So today I share the recipe for the Chocolate Surprise Mini-Muffins...
3/4 cup white flour
1/2 cup whole wheat flour
1/2 cup Fry's Cocoa
1 cup oatmeal, run thru a food processor
1tbsp baking powder
1/2 tsp salt
3 cups packed fresh spinach, washed
1 medium apple, cored
1 medium ripe peach or nectarine, pit removed
1/3 cup olive oil
1/3 cup grapeseed oil or canola oil
1/2 tsp vanilla
1/2 cup skim milk
1/2 cup honey
1/2 cup agave nectar (OR ditch agave and use 1 cup honey OR vice versa)
|Mountain of muffins!|
Preheat oven to 350 degrees. Mix together all dry ingredients.
Chop the spinach and fruit in the food processor until you get a nice green mush - smells delicious! Add the rest of the wet ingredients and blend in the food processor. Make a well in the dry ingredients and add the wet ingredients; mix to moisten. Grease up your mini muffin tins - bake about 16-18 mins - check with toothpick - if it comes out clean, you're done! Let cool on a rack.
These freeze awesome and are a quick little treat.
Makes about 6 dozen mini muffins :)