| 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 |
ts |
Wheat free baking powder or- |
| 1 |
ts |
Baking soda -plus- |
| 1/2 |
ts |
Cream of tartar |
INSTRUCTIONS
WET MIX
DRY MIX
Preheat oven to 300°F, 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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