Saturday, September 10, 2011

Blueberry Zucchini Muffins

A picture's worth a thousand words so I'll be brief. Make these. Today. And eat a couple. You won't regret it. Thanks again to for this one. I made some modifications from the original. Who can help but tinker. But really, these are great.

Blueberry Zucchini Muffins
Makes 2 dozen muffins

3 eggs, lightly beaten
1/2 cup vegetable oil
1/2 cup applesauce
3 teaspoons vanilla extract
1 1/2 cups white sugar
2 cups shredded zucchini
2 cups all-purpose flour
1 cup whole wheat flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 Tb ground cinnamon
2 pints fresh blueberries

Oat topping:
2 cups oats
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
1/2 stick butter

Preheat oven to 350'.
1.) Shred one medium zucchini for 2 cups zucchini.
2.) Combine eggs through sugar and fold in zucchini.
3.) Beat in the dry ingredients. Gently fold in the blueberries with a spatula or wooden spoon, just until combined.
4.) Scoop into two well greased or lined muffin pans. I had my oat topping mix left over in the freezer from an earlier recipe. But at this point, go ahead and mix together the oat ingredients with a fork in bowl. Sprinkle it over top the muffins and press with the back of a dry spoon so the oats sink into the batter. Okay, great tip. If you have some empty muffin tins for some reason, fill them with water before putting them in the oven. This will keep the pan from warping while the muffins bake. Don't you hate it when that happens? Just make sure you remember the water in the pans and don't try to flip the muffins out onto the counter. Very messy.
5.) Bake for around 15 minutes or until a pick comes out clean. Rotate halfway through. Let cool before removing from the pan. I baked these the same day I made some bread rolls and my house smelled heavenly.

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