
Originally uploaded by kt40
One thing I love to do is change recipes. I have my favorite cookbooks and I try their recipes and then change them or combine ideas from different books to come up with my own recipes. So if you are in the mood to bake and want to sit back with a cup of tea or whatever drink you fancy this is a good recipe for that, my kids love them.
**note: These muffins are not very sweet so if you need to satisfy a sweet tooth you could add 1/2 cup more of white sugar or spread some jam and butter on when they are finished.
Zucchini Muffins
* Preheat oven to 350 for states 170 for europe
In the first bowl(larger of the two) put;
3/4 cup of vegetable oil
3 eggs
3/4 cup white sugar
1/2 cup brown sugar
1 teaspoon of vanilla extract
In second bowl combine;
1 cup whole wheat flour
1 1/2 cups white flour
2 teaspoons of baking soda
1 teaspoon of baking powder
1 teaspoon of allspice
1 teaspoon of cinnamon
**shred 2 cups of zucchini and set aside
1. Beat first bowl of ingredients together so they are well mixed, then fold in the zucchini.
2. Hand whisk dry ingredients together, fold into wet mixture until just well blended.
3. Pour into muffin tin, (makes 12 muffins) butter tin if it is not a stick-free tin.
3 and 1/2. Optional; I slice 12 thin zucchini rounds then use scissors and cut little hearts and lay them on top of them muffins.
4. Bake at 350 for States or at 170 for Europe should take about 30 minutes (check with whatever you have available, example a bamboo skewer) insert this in center of one the muffins and it should come out clean if they are ready.
5. Let them cool a little in the tin then remove and let them completely cool down on a rack.
6. Sit back relax and eat a muffin.
P.S. This recipe I based on the original Zucchini Bread recipe from 'The Silver Palate Cookbook', I just changed a few things.
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