Zucchini Muffins
I shouldn't have told Ryan when I was on the phone with him that I was making "zucchini" muffins...he's scared of anything that is edible that comes from the ground (not really, just isn't a big vegetable lover). I should have named them something more "magical" like... Green Speckled Love-Muffins. Something I'd say to the preschoolers. He would've never known there are nutrients in them.
We all know that your grandmother's or mother's zucchini bread was always delicious and never really tasted like zucchini, right? Well, that was the point I wanted to get through to Ryan...that the vegetable can be used in many sweet baking recipes. Because I just love food and learning about it and talking, making, and eating it... I always get Ryan to at least try new things that he hasn't tried before. He's never had zucchini in a sweet way. Therefore, zucchini muffins it is! (I actually just took them out of the oven and realized I never put in baking soda, #$^@&$%&#%$^&*!!!!! They didn't rise. And I'm going to school to get a pastry arts certificate? Great job Noelle. Welp, I'm posting them anyways)
Zucchini Muffin Recipe - don't forget the baking soda.
Ingredients
*You don't need a mixer for this recipe!*
1 Preheat the oven to 350 Degrees F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts.
2 Spray your muffin tins. Fill cups completely with batter. Bake about 25 to 30 minutes. Test with a toothpick.
Grate the heck out of the zucchini to get 3 cups (about two 7-8 inch zucchinis).
We all know that your grandmother's or mother's zucchini bread was always delicious and never really tasted like zucchini, right? Well, that was the point I wanted to get through to Ryan...that the vegetable can be used in many sweet baking recipes. Because I just love food and learning about it and talking, making, and eating it... I always get Ryan to at least try new things that he hasn't tried before. He's never had zucchini in a sweet way. Therefore, zucchini muffins it is! (I actually just took them out of the oven and realized I never put in baking soda, #$^@&$%&#%$^&*!!!!! They didn't rise. And I'm going to school to get a pastry arts certificate? Great job Noelle. Welp, I'm posting them anyways)
Zucchini Muffin Recipe - don't forget the baking soda.
Ingredients
- 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
- 1/2 teaspoon nutmeg
- 1 cup walnuts (optional)
*You don't need a mixer for this recipe!*
1 Preheat the oven to 350 Degrees F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts.
2 Spray your muffin tins. Fill cups completely with batter. Bake about 25 to 30 minutes. Test with a toothpick.
Grate the heck out of the zucchini to get 3 cups (about two 7-8 inch zucchinis).
Wet ingredients in 1 bowl. Zucchini, sugar, eggs, vanilla.
Mix this, then add the melted butter.
Mix this, then add the melted butter.
Dry.
Add the cup of walnuts. I used the end of a spoon and chopped away at them that way to break them up a bit.
Wet and dry.
Fill
Bake, cool, and eat!
