From a Pot

Happy Thanksgiving guys. 🤎 Here are some mashed potatoes to go with your dinner.

Recipe: https://fromapot.com/recipe/mashedpotatoes/en/

Refreshing summer kiwi mojito.

Zucchini muffins with chocolate are the perfect summer dessert. 😍

Here’s a reminder that zucchini 100% belongs in your baked goods. I know it sounds strange, but I promise, these muffins are one of the best muffins you’ll ever make, and I don’t say that lightly. They’re just so good. They’re fluffy and moist thanks to the zucchini, they stay fresh for days and are full of chocolaty flavor with zero zucchini taste.

Recipe:
Zucchini: 130 g
Dark Cocoa: 30 g
Baking powder: 10 g
White sugar: 100 g
Brown sugar: 50 g
Flour: 230 g
Egg: 1
Salt: 0.5 tsp
Milk: 120 ml
Yoghourt: 60 g
Olive oil: 30 ml
Dark chocolate: 60 g

Instructions:
Shred the zucchini and squeeze out the excess water. Help yourself with a wooden spoon or a kitchen towel. Squeeze out as much water as possible.
In a large bowl, combine the eggs, milk, oil, yoghourt, sugar, and salt. Mix well until smooth. Then add in the shredded zucchini and mix to combine.
Slowly, through a sieve, add in the flour, baking powder, and cocoa powder. Mix until just combined.
Chop the chocolate into small pieces and gently, with a wooden spoon, fold it into the batter.
Line the 12 cup muffin tin with muffin liners and evenly divide the batter
into liners. Bake at 180 degrees Celsius (356 F) for about 20 minutes, or until a toothpick inserted into the middle comes out clean.

All the spices. 😍