July came in with a vengeance around here. Despite living "up-north," we got hit with temperatures in the mid-nineties (F) which translated into 98 degrees in our very unbreezy living room. We hope to put in some kind of attic ventilation to draw off some of the heat, but that's still in the "hope-to" category of life. So, we've been eating food that doesn't require any oven use. (Crockpots are a wonderful thing!). Taco salad is also wonderful.
But today was finally cool enough to actually enjoy baking. So I made a batch of zucchini muffins using frozen zucchini from last year's gardening, and I made a batch of dairy-free chocolate chip cookies. The cookies were the traditional Tollhouse kind with coconut oil instead of butter and dairy-free chocolate chips from Costco. They turned out very tasty.
The zucchini muffins are a recipe that I'd gotten from a friend way back in my college days and is so tasty and simple that I want to share it with you today.
I think the key to their simple deliciousness is the cinnamon.
Preheat oven to 350. Grease or paper muffin pans.
In large bowl, beat: 4 eggs
Add: 3/4 c. oil (I used olive oil)
1 1/2 c. white flour
1 1/2 c. whole wheat flour
3/4 tsp. salt
2 tsp. cinnamon
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. vanilla
Mix well with mixer.
Add: 2 c. grated zucchini (if frozen, drain off most of the resulting liquid)
Optional: 1 c. chopped nuts
Using a 1/3 cup measuring cup, scoop batter into prepared muffin pans and bake at 350 for 30 minutes. Do not overbake. Makes about 22 medium muffins.
You can also make loaves or mini-loaves by baking them a little longer, like 45 minutes for the mini-loaves.
I hope you try them.
I've never tried Zuccchini muffins.. I'll save your recipe and try them one day! Thanks for sharing! xx
ReplyDelete