Thursday, November 18, 2010

zucchini muffins


These zucchini muffins have been one of my favorites for years. When we would make them at my mom's house we would look up the recipe in one of my sister's elementary school cookbooks, (where each student submits a recipe) complete with an orange paper cover and bound by a plastic coil. This particular recipe sat next to a very cute picture of my sister with short hair and a drawing of a lion that was robbed for first place for the school mascot of the time.

Zucchini Muffins {adapted from Hillview Elementary cookbook}

ingredients:

3 eggs
1 cup vegetable/canola oil
3/4 cup sugar
1/4 light coloured honey
2 teaspoons vanilla
3 cups shredded zucchini
1 cup chocolate chips
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ground cloves
1 cup chopped nuts {I used mixed walnuts and hazelnuts}

Cream eggs, oil, and sugar with a whisk. Add vanilla and mix in zucchini. Whisk together dry ingredients in a separate bowl and stir in chocolate chips and nuts {reserve some chopped hazelnuts to sprinkle on the tops of each muffin} and add to zucchini mixture. Fold together mixtures until just barely mixed and fill greased muffin tins. Sprinkle the tops of each muffin with a few chopped hazelnuts. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean. 
Makes 24 modest muffins. 


Making muffins is the easiest, most rewarding thing. I started making these at 10:30 and was still in bed by 11:30. 
I highly recommend eating these warm.




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1 comment:

Fleurish said...

such delicious images.