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Zucchini and Chocolate Chip Muffins Recipe


By A Natural Kitchen (Visit website)



In his book Food Rules, Michael Pollan wrote 64 rules to follow to help one lead a more healthful life. His rules are brief and easy to remember. One of my favorite rules is Eat all the junk food you want as long as you cook it yourself.

Okay, I know a lot of you would eat less junk food if this became your mantra. Imagine yourself sitting on the couch watching TV and then getting that old familiar hankering for, say, potato chips. Oh yes, I can just see you going into the kitchen getting out the potatoes, scrubbing them, slicing them, and deep frying those wafer-thin suckers. Yes?....Hm. I'll bet not. Try out this rule and see how much french fries, cookies, or potato chips you consume. Want cookies? Go bake some. Want popsicles? Go freeze some juice. Want muffins? Go ahead and mix up the batter. Not only will you eat less junk, but the junk you eat won't be filled with unnatural ingredients.

One other benefit? They taste so much better.

Can't you just smell them? You can't replicate that from a package of Sara Lee's.

I mean how can Duncan Hines compete with the just-baked goodness of zucchini and chocolate chip muffins?
Zucchini and Chocolate Chip Muffins

1 c. all-purpose flour1/2 c. whole wheat flour3/4 c. sugar1 tsp. baking soda1 tsp ground cinnamon1/2 tsp. salt1 egg1/2 c. vegetable oil1/4 c. half and half1 T. lemon juice1 tsp. vanilla extract1 c. zucchini, shredded1/3 c. apple, shredded1/2 c. semi-sweet chocolate chips1/4 c. walnuts. choppedPreheat oven to 350 degrees.

Mix together flours, sugar, baking soda, cinnamon, and salt. In another bowl, mix together egg, oil, half and half, lemon juice, and vanilla. Add wet mixture to the dry mixture.

Add zucchini, apple, chocolate chips, and walnuts. Fold into the mix. Grease muffin pan. Fill muffin pan with mixture until about two-thirds full. Bake for about 25 minutes.


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