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1
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| yield : 8 Servings |
ingridients :
| | |
== WET MIX == |
| 1/2 |
c |
Margarine | | 1/2 |
c |
Sugar | | 1/4 |
c |
Cocoa | | 2 |
|
Eggs | | 1 1/2 |
c |
Apple puree | | 1/2 |
c |
Chopped chocolate or chocolate chips | | | |
== DRY MIX == |
| 1 |
c |
Soy flour or cornflour | | 1 |
c |
Rice flour | | 1 1/2 |
ts |
Wheat free baking powder -or- | | 1 |
ts |
Baking soda -plus- | | 1/2 |
ts |
Cream of tartar |
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directions :
Preheat oven to 300øF, prepare pans. Cream the margarine & sugar then blend in the cocoa. Beat in the apple puree, chocolate & eggs. Combine the dry ingredients then carefully mix them into the wet ingredients. Spoon into pans & bake for 30 mins. Makes 8-10 muffins. Variations:
1. Banana-Choc: Replace the apple puree with 1-1/2 cups mashed bananas.
2. Coconut & Apple-Choc: Add 1 cup of dessicated coconut to the wet mix.
3. Fruity Apple-Choc: Add 1 cup of any desired dried fruits to the mixture.
4. Jaffa-Choc: Substitute the apple puree with 1-1/4 cups of orange juice & 1 Tbsp finely grated orange rind. Add 1 cup of dessicated coconut.
5. Nutty Apple-Choc: Add 1/2 cup chopped walnuts/pecans to the wet mix. Note: Cornflour = cornstarch.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
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