I'm taking off for the weekend, but I'll leave you with this recipe, which has kept me busy (and fed) for weeks: Note that I've guessed on many of the ingredients (too lazy/hurried to measure perfectly) and there was no problem. Next week I'll be switching over to pumpkin muffins.
Also note that you can use all-purpose flour, butter/regular cooking oil/whatever you have, and table sugar--and you'll be just fine. But these taste the same (really!) whether you use these or the healthier versions, so you may as well cram in more nutrients. And, yes, this is adapted from this recipe.
Yield: 12 average-sized muffins
Bake time: 20 minutes
Preheat oven to 325.
Dry ingredients:
1-1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1-1/2 teaspoons ground cinnamon
Wet ingredients:
2 eggs or equivalent of a wet egg substitute
1/2 cup olive oil
1/2 cup Turbinado sugar ("sugar in the raw") and/or Splenda
1-1/2 teaspoons vanilla extract
1 cup grated zucchini--more if batter is too dry.
Combine dry ingredients, then wet ingredients + zucchini, then wet and dry batters. If the combination of the two is too dry, add additional zucchini in small (two tablespoons or so at a time) increments.
Bake in well-greased muffin pan for 20 minutes. When they're cool, cut around them with a table knife and gently pry them out.
7 comments:
Oh my gosh, yes! Definitely trying this one, it sounds amazing. Anything combining zucchini and muffins has to be awesome. Have a great weekend!
Thanks, these sound great! I'll give them a try.
Have a fun weekend!
My zuchinni (and my tomatoes, but that's irrelevant) plants in the garden are going to be huge and fresh and plentiful in less than a week.
Woe onto whichever member of my family decides to go on a diet now.
YUM. Have a great weekend~ filled with more good food you can share with us upon returning;)
PS-- my friend is a chef at our favorite farm and he's been making zucchini muffins with a tomato sorbet-- I'll see if I can wrestle the recipe out of him.
I will most certainly give this recipe a try. Who doesn't love zucchini bread? Who doesn't love muffins? Who wouldn't love them combined?
These sound amazing. :)
I've spent the last couple of days thinking about your comments on contemporary YA. Do you think there would be a rise in YA memoirs as well? Or would it be wisest to stick to the fiction side of things? Not that I really want to revisit MY high school days, but it's a question I keep meaning to ask.
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