This recipe I printed from simplyrecipes.com last year, maybe, or the year before. It was folded in half and stuck in the basket.
Apparently I liked it, because I wrote, "good!" right on it. That's how I roll.
I started to make the recipe just how it's written. I had good intentions. But...I changed it. Because that is also how I roll.
So, I had one zucchini from my garden. (It has not been a great year for the garden, let me tell you.) I cut off the yucky part and peeled off some of the skin. I like the color that ends up in the muffin when you leave the zucchini skin on.
I figured that I would not have enough zucchini for the recipe, so I decided to add bananna to it. I decided this because I had a bunch of over-ripe banannas hanging on the bananna stand in the kitchen, and I wanted to get rid of them.
So, I shredded my zucchini and mashed up 2 banannas.
Then, I mixed my wet ingredients in one bowl, and my dry in the other, according to the directions. (See, I can follow them...partly)
Oh, wait. I omitted the nutmeg. I don't like nutmeg. So, I guess I can't follow directions at all.
I also don't like to put walnuts, raisins, or any other chunky fruit or nuts in my muffins. (Unless it's blueberries. The rules do not apply to blueberries.)
Because of the bananna (I guess), I ended up with 12 muffins (filled to the top of the pan) plus a small loaf.
They turned out really good. Moist and not too bananna-y. Because I am Super-Mom (and forgot to buy a real cake mix), Eli got a muffin for his birthday cake.
Here is the recipe, the second one to get the seal of approval for the binder.
Zucchini Muffins
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
pinch salt
3 cups all-purpose flour
2 teaspoons cinnamon
Optional Ingredients:
2 mashed bananas
½ teaspoon nutmeg
1 cup walnuts
1 cup rasins or dried cranberries
applesauce
blueberries
chocolate chips
*****
Preheat the oven to 350.
In a large bowl, combine sugar, eggs, and vanilla.
Stir in zucchini (and banana or applesauce, if using), then melted butter.
Sprinkle baking soda and salt over zucchini mixture and mix in.
In a separate bowl, mix together flour and cinnamon (and nutmeg, if using).
Stir dry ingredients into zucchini mixture. (Stir in walnuts, raisins, cranberries, blueberries or chocolate chips if using)
Grease muffin pan with non-stick spray. Fill each cup completely.
Bake until muffins are golden brown, and the tops are springy to the touch, about 25-30 minutes.
After 5 minutes, remove muffins from pan and allow to cool completely before storing.
Or, eat warm, with a little butter and a cup of coffee.
The recipe is mostly copied from the one I printed from Simply Recipes, but I added some stuff and editorialized a little (I know, big shocker.)
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