Choc Chunk, Zucchini and Poppy Seed Muffins

I kinda travelled through a wormhole to get this post out.  You see, most days my blog posts reflect what I've/we've eaten that day, but I made these muffins a while ago and the photos have been sitting in my, ahem... filing system, forgotten and Lost in Space.  I stumbled across them while I was doing some filing and decided Maureen, John, Don, Judy, Penny, Will, Dr. Smith and The Robot shouldn't be the only ones to enjoy these (inter)stellar muffins.




Choc Chunk, Zucchini and Poppy Seed Muffins
Makes 12

180g grape seed oil
50g coconut sugar
150g golden caster sugar
1/2 teaspoon fine Pink Himalaya salt
Zest of one orange
3 eggs
90g wholemeal flour
100g plain flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/12 teaspoons ground cinnamon
260g coarsely grated zucchini
140g walnuts, toasted and coarsely chopped
100g dark chocolate chunks
1 tablespoon poppy seeds
Demerara sugar for sprinkling

Preheat the oven to 180C.  Line a 12-hole muffin pan with paper liners.  Set aside.

Put the oil, coconut sugar, golden caster sugar, salt, orange zest and eggs into a bowl and whisk to combine.  Set aside.

In a separate large mixing bowl, stir the wholemeal flour, plain flour, baking powder, baking soda and cinnamon together.  Add the oil mixture to the flour mixture and stir until just combined.  Gently stir in the zucchini, walnuts, chocolate chunks and poppy seeds.

Divide the batter evenly among the paper liners and sprinkle the tops with Demerara sugar.  Bake for 25 - 30 minutes, or until the muffins are brown and spring back when lightly touched in the middle.

Leave to cool slightly on a wire rack.  Delicious on their own or split and smeared with softened cream cheese.