I hope you guys had an amazing weekend! I know I sure packed a lot of fun in. And now it’s secret recipe time again! It’s always so much fun getting my assignment, and checking out a new blog. This month I was assigned Jane’s Adventures in Dinner. I really enjoyed reading Jane’s blog and there were many recipes I wanted to try out……like this national dish of Canada. So many great choices, but I finally settled on these zucchini muffins.
She had one idea I’d love to start implementing, but even if I strive to but don’t end up blogging about it….you might love the challenge. Jane has started reporting any food waste she has each week. Reporting to her blog readers keeps her accountable, and I think that’s an awesome idea. Knowing you have to fess up kinda keeps you in line…don’t you think? So in keeping with that spirit, I picked these muffins. For one…my girls LOVE muffins! Don’t all kids? And two….I had zucchini that was on it’s last legs, and some yogurt to finish up. See Jane….I paid attention! 😉
Now I do have a confession to make to you guys. You know I have a hard time sticking to a recipe, right? I tried…I really did. But I altered this one just a bit. You can check hers out to see the differences….but you know I just can’t help myself. I didn’t have dried cherries…so the fruit I added in was mashed banana. I also lowered the oil a smidge, upped the baking powder, and added 1/2 teaspoon of sea salt. For the flour, I used 1 1/2 cups freshly ground organic whole wheat flour and 1 cup unbleached all purpose flour. I used organic cane sugar instead of brown sugar. But that’s it….I know it sounds like a lot, but you know that’s part of who I am. Can’t follow a recipe to save my life!
They turned out so good that we ended up eating zucchini muffins for dinner. We just couldn’t resist! All 3 of my girls loved them…and they even knew zucchini was tucked inside (after the initial reaction of my 13 yr old…there’s zucchini in there!! I see something green!! Lol!). My little 4 year old kept grabbing for more. She just couldn’t get enough. I had 4 of them!! I can’t trust myself which is why I have to limit my baking!
See why we counted it as dinner….well at least it’s full of veggies and fruit, and minimal sugar. Be sure to click over and check out Jane’s blog….she has so many great recipes to try. And you don’t want to miss her zucchini muffins. I love the idea of the dried cherries and wish I’d had those on hand. Definitely next time! I’ll now be following Jane’s Adventures in Dinner!
- 2½ cups flour
- 2 tsp baking powder
- ½ tsp sea salt
- ⅔ cup organic cane sugar
- 2 tsp cinnamon
- ½ tsp cloves
- 2 medium zucchini, peeled and grated
- 2 eggs
- ¼ cup oil (or melted butter or coconut oil)
- ½ cup whole milk plain yogurt
- 2 bananas, mashed
- Preheat oven to 350. Grease or line 18 muffin tins.
- In large bowl, add all dry ingredients: flour, baking powder, sea salt, cinnamon, cloves and sugar. Stir well.
- Add to the bowl: eggs, zucchini, oil, yogurt and banana. Gently mix just till combined. Overmixing will toughen muffin batter.
- Scoop muffin batter into tins so they fill ⅔ full. I sprinkled a little sugar on top of each. Bake 18 - 20 minutes or until done by inserting toothpick in middle that comes out clean.
- Cool on cooling rack, and after 5 minutes remove from pan.
- We ate ours with soft butter or guava preserves. Makes 18 muffins.