Double Chocolate Greek Yogurt Muffins
My first muffin recipe in quite some time! Only proceed if you like chocolate, coffee and breakfast.
I made it two days ago, and we’ve all but devoured the whole loaf.
I may have mentioned, but right now we are in possession of a whole mess of zucchini. We had five to begin with. Three of them remain – the first one became zucchini tostadas and the second one became this bread. Three, Four and Five have yet to be enjoyed. Send any suggestions you have for zucchini my way.
In the meantime, make yourself some of this delicious bread. It’s great for breakfast, snacks, dessert… I guess that’s how it disappears. It also might have something to do with the fresh ginger I put in.
I used Alton’s recipe yet again. Twitter tells me it’s his 49th birthday Saturday, July 30th. Happy birthday, AB!
Here’s what you need:
Now’s the easy part. Put all of your dry ingredients in a mixing bowl and give a quick stir. Then put all of your wet ingredients into a liquid measuring cup or another pourable vessel and use a fork to blend together.
Add your wet ingredients to the dry ingredient bowl and stir only until combined – since this is a sweet bread, you don’t want the flour to be forming a lot of gluten like in regular bread. Stirring and kneading helps gluten form a web of proteins, and those proteins retain the air that gives savory bread and especially French and rustic breads their texture. Then verrrrrrry gently, fold in the zucchini and ginger.
This recipe will fill one loaf pan – make sure to spray with nonstick first or use butter to grease the sides. Then bake at 350 for an hour.
Allow to cool in the pan for a few minutes first, then turn out onto a cooling rack and allow to cool thoroughly. This is important – the bread uses this time for its structure to gain integrity. Slicing it too soon will make the whole loaf behave less well as you slice it by crumbling and not holding up as well.