| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
8 |
Servings |
INGREDIENTS
| 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 |
| 1 |
c |
Soy flour or cornflour |
| 1 |
c |
Rice flour |
| 1 1/2 |
t |
Wheat free baking powder |
|
|
or- |
| 1 |
t |
Baking soda -plus- |
| 1/2 |
t |
Cream of tartar |
INSTRUCTIONS
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:
Banana-Choc: Replace the apple puree with 1-1/2 cups mashed bananas.
Coconut & Apple-Choc: Add 1 cup of dessicated coconut to the wet mix.
Fruity Apple-Choc: Add 1 cup of any desired dried fruits to the
mixture. 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. 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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