Heavenly.
That's what these muffins are.
You'll want to run out and stock up on zucchini and blueberries now. And then come home to bake these babies.
Recipe makes 2 dozen muffins.
Ingredients:
3 eggs, beaten
1 cup vegetable oil
3 tsp vanilla
2 1/4 cups sugar
2 cups shredded zucchini (It's easier to shred with the skins on)
3 cups flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 TBsp cinnamon
fresh blueberries (1 cup or more, depending how many berries you like in your muffins)
Beat eggs, oil, vanilla, and sugar. Fold in shredded zucchini. Beat in flour, salt, baking powder, baking soda and cinnamon. Fold in Blueberries. Pour into greased muffin cups and bake 20 minutes (or until toothpick comes out clean) at 350. Cool in pans 10 minutes then transfer to wire racks to finish cooling.
I decided these would also be good with a crumble topping or a cinnamon/sugar dusting.
If you'd rather have a loaf of bread, then this recipe is also for you because that's originally what it's supposed to be! Just pour the batter into 2 greased loaf pans and increase your baking time to 45 minutes or until a toothpick comes out clean.
Make sure you cool completely and then store in an airtight container. Humidity and muffins=a soggy mess.
I'm going to go enjoy another muffin now. This post made me want to snack!
That's what these muffins are.
You'll want to run out and stock up on zucchini and blueberries now. And then come home to bake these babies.
Recipe makes 2 dozen muffins.
Ingredients:
3 eggs, beaten
1 cup vegetable oil
3 tsp vanilla
2 1/4 cups sugar
2 cups shredded zucchini (It's easier to shred with the skins on)
3 cups flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 TBsp cinnamon
fresh blueberries (1 cup or more, depending how many berries you like in your muffins)
Beat eggs, oil, vanilla, and sugar. Fold in shredded zucchini. Beat in flour, salt, baking powder, baking soda and cinnamon. Fold in Blueberries. Pour into greased muffin cups and bake 20 minutes (or until toothpick comes out clean) at 350. Cool in pans 10 minutes then transfer to wire racks to finish cooling.
I decided these would also be good with a crumble topping or a cinnamon/sugar dusting.
If you'd rather have a loaf of bread, then this recipe is also for you because that's originally what it's supposed to be! Just pour the batter into 2 greased loaf pans and increase your baking time to 45 minutes or until a toothpick comes out clean.
Make sure you cool completely and then store in an airtight container. Humidity and muffins=a soggy mess.
I'm going to go enjoy another muffin now. This post made me want to snack!
Comments
Post a Comment