Tag Archives: Muffin Mondays

August 21, 2014

Muffin Thursday: Zucchini and Berries

By ritalovestowrite

IMG_0750This recipe is similar to the Zucchini Double Berry recipe I posted in July of 2013. But if you click HERE you’ll see this is quiet the different recipe.

INGREDIENTS:

  • 3 Eggs
  • 2 cups Vegetable Oil
  • 3 tsp Vanilla Extract
  • 1 tsp Orange Extract
  • 3 cups Flour
  • 1 3/4 cups White Sugar
  • 1 tsp Sea Salt
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 cup grated Zucchini
  • 1/2 cup whole Blueberries
  • 1/2 cup mashed Blackberries
  • 1/2 cup Slivered Almonds
Batter in the extra-large muffin cups, ready to go into the oven.

Batter in the extra-large muffin cups, ready to go into the oven.

DIRECTIONS:

  1. Preheat oven to 350. Prep 12 extra-large muffin cups by spraying with cooking spray.
  2. In a large bowl beat the Eggs then add the Vegetable Oil, Vanilla and Orange Extract.
  3. In a separate bowl combine the Flour, Sugar, Salt, Baking Powder and Baking Soda.
  4. Mix the dry into the wet and stir until well incorporated.
  5. Fold in the Zucchini, Blueberries, Blackberries and Almonds.
  6. Divide evenly into the muffin cups.
  7. Bake for 40 minutes until tops of muffins are golden brown and the muffins pass the toothpick test.
Ready to eat.

Ready to eat.

My tester Bill called these “really delicious” and gave them his stamp of approval. They are sweet, as one would expect from a muffin with that much sugar and fruit. I think they will keep and travel well because they seem to be firm and not too moist.

Give them a try. I think you will be pleased.

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Leave a comment   |  tags: , , , | posted in Thought of the Day

July 22, 2013

Muffin Monday: Blueberry, Lemon, Zucchini

By ritalovestowrite

Its Muffin Monday everybody! Blueberries and Zucchini are still going strong so I made them the star, along with the lovely lemon, for this week’s recipe.

muffin on china

INGREDIENTS:

  • 15 Vanilla Wafers
  • 8 tablespoons Butter
  • 1 cup Sugar
  • 2 Eggs
  • 1 teaspoon pure Vanilla Extract
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 1/2 cups fresh blueberries
  • 1 cup grated Zucchini
  • 1/4 cup grated fresh Lemon Peel
  • 2 1/2 cups flour
  • 1/2 cup milk

Directions:

1. Preheat the oven to 350 degrees. Prepare 15 muffin cups by spraying with cooking spray. Place a Vanilla Wafer inside each muffin cup and set aside. (OK I just happened to have Vanilla Wafers, and thought this would add a bit of texture. You can skip this bit if you don’t have Vanilla Wafers — I hereby give you absolution — However, if you are feeling particularly spicy today, why not try Ginger Snaps?)

muffin cups with cookie

2. In a large bowl cream the Butter. Add the Sugar and the Eggs. Then add the Vanilla Extract, Baking Powder and Salt, all at once, and mix well.

3. In a small bowl  mash 1/2 cup of the Blueberries.

4. Put the mashed Blueberries, the grated Zucchini and the grated fresh Lemon Peal in the batter and stir until blended.

Batter with fruit

5. Add half the Flour. Stir. The Milk, Stir. Rest of the Flour. Stir.

6. Fold in the rest of Blueberries.

7. Divide evenly into the 15 muffin cups. (If you want to make slightly smaller muffins prepare 18 cups).

8. Bake for 35-40 minutes until the muffins are golden brown and pass the toothpick test.  Let rest 5 minutes before enjoying with some tea or lemon aide.

baked muffins

They didn’t rise very much, but they sure are good. Both my taster Maggie and I really liked the flavor profile. Maggie put it best when she said “Quite a delightful muffin. The lemon & blueberry compliment each other nicely. And they have just the right amount of moisture.” The density is spot on as well.

Let me know if you try the recipe. I’m curious to see if you like them as much as we did.

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Don’t miss my other Muffin Monday recipes… type Muffin Monday in the search field at the top of the blog, on the right.

8 Comments   |  tags: , | posted in Muffins, postaday, Thought of the Day