Welcome to another edition of “How Many Fingers Will Allen Lose?”!! Also known as “Yum-Yum Friday” here on The Midnight Goose Blog.
To answer a few questions–as the picture may lead you to believe, today is about zucchini muffins, and I didn’t quite cut off a finger. More on that later.
Anyhoozles, as those of you that read the blog regularly know, Fridays usually mean a recipe is going to be shared. For those that have been keeping up, I’ve had squash coming out of my ears thanks to the woman that cuts my hair (Holla, Peggy!) and a co-worker of JoJo’s (the missus). We’ve had squash ragout, squash fritters…now it’s time for zucchini muffins. ‘Cause, obviously.
Just to preface this…I grated zucchini a few weeks ago and stored it in the freezer. I knew I wouldn’t be making these for a while and I didn’t want good, fresh produce to go to waste. But that’s why you won’t see pictures of the grating process included here.
So, let’s get started:
1.5 cups of flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 large eggs
1/2 cup milk
1/2 cup vegetable or canola oil
2 cups grated zucchini (washed, skin on)
This is a super simple recipe other than grating the zucchini–but instead of using my grandmother’s plane grater, I went straight to the food processor to grate my zucchini before bagging and freezing it. Thank you, dead grandmother, but I’m going to be a little less “hood” for just this once.
First–preheat your oven to 350 degrees F, and measure out all of your dry ingredients into a large bowl:
The white bowl, white ingredients, and filter on this picture make it almost impossible to see the ingredients. Trust me–it’s all there.
Next, add all of your wet ingredients except the zucchini:
Shout out to my home-skillet Rachel Ray again for making wonderful rubber spatulas!
Then give it all a good stir until everything is incorporated:
Add your grated zucchini and give it a stir as well:
In this batch of frozen zucchini, I had mostly green, but a little orange, too. Mix and match. I don’t care. Be “hood”. You do you, boo.
Once it’s all mixed up, either spray down your 12 count muffin pan with a little Aqua Net (not really–use non-stick spray) or place your muffin liners in the wells, suchly:
I absolutely love these reusable silicone liners–which you can buy here. They’re so adorable and durable and easy to clean. And most importantly–cheap.
Using a scoop or spoon (you know I used a spoon), fill the liners/wells three-quarters of the way full with batter:
After your muffin tin is locked and loaded, put it in the 350 degree F preheated oven, center rack, and bake for 25-30 minutes. Mine took exactly 30 minutes. But after that time was up…here’s what we had:
YUM-YUM! That’s a tasty lil’ treat. I got to let the muffins cool so that I could box them up for Jojo to take to work since we’re on a diet. Yes. There were tears.
Great additions to these muffins include:
1/2 cup mini chocolate chips
1/2 – 1 cup of crushed walnuts or pecans
1/2 cup raisins
1/2 cup craisins
2 tsps of brown sugar sprinkled on top of each muffin before baking
or served with:
Honey-Lime Butter (stick of room temperature butter, 1 tbsp honey, 2 tsp lime zest, blended together–this can be done with lemon or orange zest, too!)
You’re only limited by your imagination!
After the muffins were made and boxed up and I had cleaned up my mess…I noticed this:
Somehow I had given myself a paper-cut thin cut on my left index finger. Wasn’t even handling a knife or anything sharp. That’s how talented I am.
Until next time…