Jun 3, 2016

Muffin Mania!

I like muffins.  They’re easily made, easily transportable, 
easy to slide to a toddler or preschooler mid-morning when breakfast has worn off.  
I like to think I’ve made enough to put in the freezer for another morning, 
but they never seem to last that long. 
(I haven’t figured out if this is a compliment to my culinary abilities 
or a testament to my lack of planning ahead.)  
With summer coming up, I have two great muffin recipes 
that I like to use with our prolific summer fare: zucchini and blueberries.

A muffin tip in case you don’t know:  
mix your wet stuff in one bowl, your dry stuff in another.  
When you combine them, just do so until they’re combined – then STOP!  
It will make for a much fluffier muffin that doesn’t have that tough outer edge.

Adjust these recipes as you see fit.

Super Duper Zucchini Muffins

Makes 12 muffins.
(but doubling is easy, because you KNOW you have enough zucchini!!)


2 ¼ c. all-purpose flour
1 c. white sugar
2 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. salt
½ c. shortening
¼ c. sour milk
2 eggs, lightly beaten
1 ½ c. shredded zucchini
1 tsp. vanilla extract
¼ c. brown sugar


Preheat oven to 350 degrees. In large bowl combine flour and sugar.  Stir in baking powder, baking soda, cinnamon, nutmeg and salt.  Cut in shortening until mixture resembles coarse crumbs.  Make a well in the center, and pour in milk, eggs, zucchini & vanilla.  Fill muffin cups.  Sprinkle tops with brown sugar.  Cook 15-20 minutes.

Health Nut Blueberry Muffins

Makes 24 servings.

1 ½ c. all purpose flour
1 ½ c. whole wheat flour
1 ½ c. sugar
½ c. oat bran (just grind up some oatmeal in your blender if you don’t have this)
½ c. oats
½ c. wheat germ
2 tsp. baking powder
2 tsp. baking soda
½ tsp. salt
2 c. blueberries
1 c. chopped nuts (optional)
2 bananas, mashed
2 c. buttermilk
2 eggs
2 Tbsp. oil
2 tsp. vanilla


Preheat oven to 350 degrees.  In large bowl, stir together flours, sugar, oat bran, oats, wheat germ, baking powder, baking soda, and salt.  Gently stir in the blueberries and nuts.  In a separate bowl, mix together the mashed bananas, buttermilk, egg, oil and vanilla.  Pour wet ingredients into the dry and mix just until blended.  Spoon into muffin cups.  Bake for 15-18 minutes or until tops of muffins spring back when gently touched.

1 comment:

  1. Mmmmm!! These look great, Kim!! We love muffins too- they are so easy to top off a breakfast with yogurt and a banana. Can't wait to try these new recipes!


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