The recipe I have for you today doesn’t have any soy products in it…no tempeh…no tofu…no soy milk…NONE! So maybe you’ll even try it. But, as per usual, it is still a riff on a much loved recipe; zucchini chocolate chip muffins. We don’t have zucchini here, but we DO have chayote squash. It’s really AWESOME in this recipe.
2 eggs, beaten
1 c sugar (or use 1/3 c of grated coconut sugar and 2/3 c white sugar)
2 teaspoons of fresh vanilla
3 c grated fresh chayote squash (you could of course use zucchini)
2/3 c coconut oil (or 2/3 c of melted butter)
2 teaspoons baking soda
a pinch of salt
3 c all-purpose flour (I use 1/2 wheat, 1/2 white)
1/4 teaspoon fresh grated nutmeg (or 1/2 t bottled ground nutmeg)
2 teaspoons cinnamon
3/4 c dark chocolate chips (mmm, wish I had some dark choco chips)
Preheat the oven to 180 C. Mix the flour, baking soda, salt, cinnamon, and nutmeg. Make a well and mix the sugar, eggs, and vanilla together. Mix in the grated chayote and then melted butter. Fold in the chocolate chips. Don’t overbeat.
Spoon into lined muffin tins. Fill about 2/3 of the way full. Bake for about 45 minutes, checking with a toothpick or knife until it comes out clean. Cool in pan for 10 minutes and then turn out onto wire racks.
Makes about 30 muffins.