Muffin’ usually meant a breadlike product (sometimes simply made from whatever bread dough was available), as opposed to the more pancake-like crumpets…Muffins were most popular during the 19th century, when muffin men traversed the town streets at teatime, ringing their bells.
- 3/4 cup whole wheat flour
- 3/4 cup buckwheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/2 cup brown sugar or Stevia sweetener
- 2 large eggs, beaten
- 1/4 cup extra-virgin olive oil
- 1 tsp vanilla extract
- 2 cups zucchini, grated , squeezed of excess moisture
- 1 1/2 cup dark chocolate chips (73% cacao)
- pinch of salt (optional)
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Set aside.
- In a large bowl, whisk together the sugar, eggs, olive oil, vanilla, and salt.
- Stir in the dry ingredients. Keep stirring until the mixture is thoroughly blended.
- Add the zucchini and chocolate chips, and stir until well combined.
- Divide amongst the muffin tin cups. Bake it for 22 minutes, or until the tops are golden brow. Serve warm.