ingredients: 1 1/3 cups whole wheat flour, 3/4 cup brown sugar, 2 tsp baking powder, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp vanilla, 2 tbsp flaxseed, 6 tbsp water, 1/2 cup apple sauce, 1/2 cup chopped chocolate covered pistachios, green food coloring (add as necessary), and 10 extra chocolate covered pistachios for topping. directions: preheat the oven to 425 degrees. Combine all the ingredients together, excluding the whole chocolate covered pistachios. drop in green food coloring and mix until you get the desired green tint. Drop into muffin tins, yielding 10 muffins. Bake for about 15 minutes and then top with each muffin with a chocolate covered pistachio.
Saturday, March 16, 2013
St. Patrick's Day Muffins!
It's Saint Patrick's Day! (almost..) So celebrate with these green festive pistachio chocolate muffins :)
ingredients: 1 1/3 cups whole wheat flour, 3/4 cup brown sugar, 2 tsp baking powder, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp vanilla, 2 tbsp flaxseed, 6 tbsp water, 1/2 cup apple sauce, 1/2 cup chopped chocolate covered pistachios, green food coloring (add as necessary), and 10 extra chocolate covered pistachios for topping. directions: preheat the oven to 425 degrees. Combine all the ingredients together, excluding the whole chocolate covered pistachios. drop in green food coloring and mix until you get the desired green tint. Drop into muffin tins, yielding 10 muffins. Bake for about 15 minutes and then top with each muffin with a chocolate covered pistachio.
ingredients: 1 1/3 cups whole wheat flour, 3/4 cup brown sugar, 2 tsp baking powder, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp vanilla, 2 tbsp flaxseed, 6 tbsp water, 1/2 cup apple sauce, 1/2 cup chopped chocolate covered pistachios, green food coloring (add as necessary), and 10 extra chocolate covered pistachios for topping. directions: preheat the oven to 425 degrees. Combine all the ingredients together, excluding the whole chocolate covered pistachios. drop in green food coloring and mix until you get the desired green tint. Drop into muffin tins, yielding 10 muffins. Bake for about 15 minutes and then top with each muffin with a chocolate covered pistachio.
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