Sunday, March 6, 2016

Chocolate Carrot & Squash Muffins #SundaySupper

The Sunday Supper family is singing the praises of naturally sweet, earthy, comforting root vegetables this week - whether they're being roasted, fried, pureed, shredded, spiralized or baked. Not only are root veggies inherently versatile (fitting in just fine in either sweet or savoury recipes), they're generally cheap and long lasting - a huge plus for those of us with less than generous incomes and a myriad of other expenses to contend with! I personally love the world of roots because they last so long - feeding only myself, I can still buy a bag of potatoes, onions, carrots or beets and finish it before they go bad - not something I can say for leafy greens, bean sprouts or mushrooms!

Carrot-Zucchini-Apple Muffins

Obviously, being the baking fiend that I am, I used this week's theme to play around in the sweet kitchen - eventually devising a muffin recipe that was both nutritionally dense and sweet enough to appeal to the kids in my grade 4-5 Home Ec class. The best part about making these muffins with a gang of kids is that they all get a chance to do something relatively "physical" along the way. After all, there are three things that need grating, eggs to beat, cocoa to sift, batter to scoop and sugar to sprinkle! Don't be discouraged if the younger set are somewhat vocal in their opposition to the shredded produce, either - I had 14 vehement protesters convert to raving fans within a half hour (including our infamously veggie-phobic principal). What can I say, chocolate conquers all, and the fine shred on the fruit and veggies allows them to melt into invisible, ever so slightly sweet, everbearingly moist additions.

Check out all our "rootin' tootin'" recipes below:






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Chocolate Carrot & Squash Muffins
Makes ~16
4 eggs, beaten
¼ cup canola oil
½ cup non-fat Greek yogurt (or homemade yoghurt)
1 tbsp vanilla extract
1 cup sugar
¾ cup brown sugar
½ cup cocoa powder, sifted
2 cups white whole wheat flour
2 tsp baking powder
½ tsp baking soda
1 cup finely shredded yellow squash (or zucchini), peel left on
1 ½ cups finely shredded carrots
1 small sweet apple (I used Red Prince), finely shredded, peel left on
½ tsp coarse raw or sanding sugar per muffin for topping
  1. Preheat the oven to 350°F. Line two muffin tins with cupcake liners, and set aside.
  2. In a bowl, combine the eggs, oil, yogurt and vanilla.
  3. Beat in the sugars and cocoa until smooth.
  4. Stir in the flour, baking powder and baking soda until just combined, then add the squash, carrots and apple and fold in until evenly distributed.
  5. Scoop the prepared batter into the muffin tins ¾ of the way up.
  6. Sprinkle with sanding sugar.
  7. Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean. 
Amount Per Serving
Calories: 213.6
Total Fat: 5.3 g
Cholesterol: 46.5 mg
Sodium: 34.0 mg
Total Carbs: 43.5 g
Dietary Fiber: 3.4 g
Protein: 5.1 g