Monday, August 29, 2011
Cherry Zucchini Muffins
Here's a great way to use some of your garden's abundance of zucchini, along with one of the summer's best fruits! And in a muffin no less - my favorite way to eat breakfast. These get a nice healthy boost from the fruit and vegetable in addition to whole wheat flour. And, as usual, they passed the taste test with my colleagues - a very discerning group of foodies.
Start by grating your zucchini. I like to place it in a sieve or colander and then I try to squeeze out any excess water.
Set that aside and combine the brown sugar, sugar and milk in a large mixing bowl.
Mix on low speed just until combined. Then add the oil, eggs and vanilla and mix again. Now add the flour, baking powder, salt and cinnamon,
and blend just until the dry ingredients are incorporated. Add the cherries
and the zucchini,
and stir them in until everything is mixed together. Divide the batter among 18 paper-lined muffin cups and then top with turbinado sugar if you want to (I think that gives such a nice finishing touch to muffins!).
Bake for 16-20 minutes, or until a toothpick comes out clean, then cool on a wire rack.
These muffins do really well in the freezer, so you'll never be without a healthy, quick breakfast.
One year ago: Bok Choy Chicken Salad
Two years ago: Hot Fudge Sauce
There are more great ideas at Mangia Monday, Mouthwatering Monday, Muffin Monday, Make a Food "E" Friend Monday, Menu Monday, Your Recipe, My Kitchen, Tempt my Tummy Tuesday, Tuesdays at the Table, Tasty Tuesday, Tasty Tuesdays, Slightly Indulgent Tuesday, A Little Birdie Told Me, Made from Scratch Tuesday, Tasty Tuesday (#2).
Cherry Zucchini Muffins
1 1/2 cups whole wheat flour
1 1/2 cups flour
1 1/2 teaspoon baking soda
1 tsp. salt
1 tsp. cinnamon
2/3 cup sugar
1/4 cup brown sugar
3/4 cup milk
1/3 cup vegetable oil
2 tsp. vanilla extract
1 cup grated zucchini
1 cup chopped fresh cherries
In a large mixing bowl, combine the sugars and the milk and mix on low speed until combined. Add the oil, eggs, and vanilla and mix until blended. Add the flour, whole wheat flour, baking soda, salt and cinnamon and beat on low just until the dry ingredients are incorporated.
Stir in the cherries and zucchini. Divide batter evenly among the 18 paper-lined muffin tins. Bake at 400 for 16-20 minutes, or until a toothpick comes out clean. Cool completely on a wire rack. Makes 18 muffins.
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