An excuse to eat chocolate for breakfast

We’ve been on a huge muffin kick over here since a friend brought a plate of muffins over on my birthday. (Thanks, Rachel!)

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Zucchini muffins, apple muffins, all with probably too many chocolate morsels. We’ll probably eventually make pumpkin muffins, but not because I’m on the pumpkin-lover bandwagon of people who spend fall drinking pumpkin spice lattes and french kissing pumpkins. I only like pumpkin. I do not love pumpkin.

These are apple muffins. I reduced the sugar by half and added a cup of shredded carrots.

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But don’t tell David about the carrots. If  he finds out I’m ruined.

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Once, when he first started being picky, I was worried about him getting enough vegetables so I added spinach to his breakfast of scrambled eggs and cheese. Even though YOU CANNOT TASTE THE SPINACH he punished me for it by boycotting scrambled eggs for two weeks. You better believe I won’t try that again.

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Since then I’m banking on him getting all the nutrition he needs from fruit snacks and, now, muffins.

 

David-approved Breakfast Muffins

Ingredients:

3 cups all-purpose flour (you can also use whole wheat flour)
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg (optional — I usually only add this if I’m making zucchini muffins)
2 eggs, beaten
1 cup sugar
1/2 cup cooking oil
3 cups shredded apple, carrot or zucchini (or a combination)
1 cup chocolate morsels or chopped nuts (optional)

Directions:

Preheat the oven to 350 degrees. Grease a muffin tin, or use muffin liners.

Combine first five ingredients (and nutmeg if you’re using it). Make a well in the center of the center of the flour. In another bowl, combine remaining ingredients. Stir until moistened. Fold in chocolate morsels/nuts.
Spoon batter into prepared muffin tins.

Bake approximately 15 minutes, until a wooden toothpick comes out clean.

You can also make this as a loaf; increase baking time to 50-55 minutes.

Adapted from The Better Homes and Gardens New Cookbook Bridal Edition (given to me by my good friend, Kristi). 

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7 Comments

  1. Katherine A. October 2, 2013

    “french kissing pumpkins” – amazing and accurate imagery!

    Reply
    • amandakrieger October 2, 2013

      Ha, thanks. I’m hoping I don’t offend the pumpkin people with that one 🙂

      Reply
  2. Grammy October 3, 2013

    and Rice Krispies treats. All gluten-free!!

    Reply
  3. Those pictures are absolutely adorable! I was definitely a picky kid but I soon discovered that if there’s chocolate you can’t taste the veggies 😉

    Reply
  4. MrsMacKenzie October 11, 2013

    french kissing pumpkins lol!!

    Reply
  5. Kelsey June 13, 2014

    We love us some muffins over here too! The latest fav has been blueberry lemon!! But such a great way to disguise some veggies.

    Reply
  6. Courtney B June 19, 2014

    Bahaha, I’m dying over the french kissing pumpkins remark! Hilarious and so true!
    This recipe sounds bomb! I’ll be making it asap! Last year I found a Pumpkin, carrot, zucchini muffin recipe that was amazing! (Not too much pumpkin, I promise!)

    Reply

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