Fresh Zucchini Muffins

Constantly looking for new zucchini recipes since the garden has exploded with them. I made a double batch so that we could freeze some when we are in a rush. I changed the recipe by adding whole wheat flour, using applesauce for oil and adding oatmeal to the cinnamon and sugar for the topping. The original recipe is found here.

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 1/2 cups grated zucchini (about 2 small to medium-size zucc’s)
1/2 teaspoon salt
2 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1/3 cup unsweetened applesauce
2 teaspoons baking powder
Cinnamon and sugar for topping

Preheat oven to 375. In large bowl, whisk together flour, sugars, salt, baking powder, cinnamon, and nutmeg. Set aside.

In medium bowl, combine grated zucchini, eggs, vanilla, and applesauce. Stir well to combine, then gently stir into flour mixture. Be careful not to overwork this—it will lead to dense muffins!

Fill lined muffin tins about 3/4 of the way up with the batter and then sprinkle cinnamon and sugar on each. Bake for about 30 minutes or until golden.

Plum Muffins

The original recipe was to make a loaf of bread but it is all about portion control for me.  The original recipe served 8 (338 calories) while mine serves 12 (211 calories) saving over a 100 calories per serving.  I substituted some of the flour for whole wheat and used half the brown sugar it called for.  I have a cookie scoop that is 2 tablespoons that works fantastic for muffins as well as cupcakes.


1 cup pitted, chopped plums
1 tablespoon all-purpose flour
1/2 cup butter
1 cup white sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon baking soda

1/3 cup plain Greek yogurt

2 tablespoons brown sugar


Preheat oven to 400 degrees.  Sprinkle chopped plums with 1 tablespoon of flour in a bowl and toss to coat.  Set aside.  In a large bowl, beat the butter, white sugar and vanilla extract with an electric mixer until light and fluffy.  Beat in the eggs.  In another bowl, sift together 1 1/2 cups of flours with salt and baking soda.  Stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter.  Lightly stir in the flour-coated plums and pour the batter into the greased or paper-lined muffin pan.  Sprinkle the top or the batter with brown sugar.  Bake in the preheated oven for 15 to 20 minutes until a toothpick inserted into the center of the muffin comes out clean.

Refrigerator Sweet Muffins

4 1/2 cups all-purpose flour

1 cup firmly packed brown sugar

1/2 cup sugar

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk*

3/4 cup oil

1 1/2 teaspoons vanilla

3 eggs

 

In large bowl, combine flour, brown sugar, sugar, baking powder, baking soda and salt; mix well. Add buttermilk, oil, vanilla and eggs; stir just until dry ingredients are moistened. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 5 days.

When ready to bake, heat oven to 375°F. Grease bottoms only of desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 2/3 full.

Bake at 375°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

 

* To substitute for buttermilk, use 2 tablespoons vinegar or lemon juice plus milk to make 2 cups.

 

Chocolate Chip: Fold in 1/3 cup miniature semi-sweet chocolate chips.

Cinnamon Topped: After baking, dip top of each muffin in melted butter, then in a mixture of 2 tablespoons sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg.

Maple Walnut: Fold in 1/3 cup chopped walnuts and 1/2 teaspoon maple extract.

Mixed Fruit: Fold in 1/3 cup chopped dried mixed fruit.

Pineapple Coconut: Fold in 1/3 cup drained, crushed pineapple and 1/4 cup coconut.

Apple Oat Muffins

Found this recipe on the Internet. It is a tasty little morsel that is very filling. The original recipe was for 12 muffins, I cut it to 6. It said to shred the apple and I left it in chunks. I also substituted almonds for walnuts. 202 calories per muffin

1 cup oats
1/2 cup & 2 Tablespoons flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 & 1/8 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup buttermilk - used less so I could use the whole egg
1 tablespoon vegetable oil
1 egg
1/2 cup apple - I used Gala
1/4 cup almonds, chopped

Preheat oven to 400 degrees. Line muffin pan with cupcake papers. In large bowl combine oats, flour, sugar, baking powder, baking soda, salt and cinnamon. Stir in apple chunks and nuts.

In medium bowl beat buttermilk, oil and egg until well blended. Stir liquid into dry ingredients until moistened, batter will be very thick and lumpy.

Spoon batter into prepared muffin-pan cups. Bake 20 to 25 minutes or until muffins begin to brown and toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan. Serve warm or cool on wire rack to serve later.

French Breakfast Puffs (Muffins)

This recipe is out of the cookbook, Better Homes and Gardens All-Time Favorite Bread Recipes. I can be a lazy cook and to make things easier I make substitutions. For this recipe I substituted oil for shortening and I haven't noticed any difference in the quality.

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup sugar
1/2 cup shortening
1 egg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted

In mixing bowl stir together flour, baking powder, nutmeg and salt; set aside. In mixer bowl cream together 1/2 cup sugar, the shortening and egg. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill 12 greased muffin cups 2/3 full. Bake in 350 oven for 20 to 25 minutes or till golden. Combine 1/2 cup sugar and the cinnamon. Remove muffins from oven; immediately dip in melted butter, then in sugar-cinnamon mixture till coated. Serve warm.