Chocolate Matcha Corn Muffins Recipe

Ingredients

1 1/4 cups butter, softened

1 teaspoon vanilla extract

1 cup fresh fruit juice

1/4 cup applesauce

1/4 cup margarine

1 cup white sugar

1 egg

2 2/3 cups all-purpose flour

1 teaspoon baking powder

3 cups ripe, pitted dates

1 cup semisweet chocolate chips

Directions

Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Beat the butter and vanilla together in a large bowl. Stir in the fruits and juice. Mix in the applesauce, margarine and sugar until blended. Mix in egg, flour and baking powder. Pour batter into prepared muffin liners.

Bake in preheated oven for 30 minutes.

While muffins are baking, in a large bowl, stir together chocolate chips and dates. Serve warm.

Comments

Stephenee Gest writes:

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I LOVED this!! It was super quick and easy. I don't eat cheese so I didn't think this was feasible but it was very easy. I had some leftover apricots so I just left them out but it was super easy. I had strawberries, grapes and raspberries for the salad but only a little bit of sugar--just a hint. I made a cardamom based dill pickle which worked very well. It was a little overpriced in the bakery so I had to be patient with the processor but it was well worth it. The best thing about this is that you don't have to cook the apricots in oil! They're so simple and tasty. I'll be making this again!

Chocolate Matcha Corn Muffins Recipe

Ingredients

Directions

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