Category Archives: Muffins

Zucchini muffins

One zucchini per week feels pretty manageable, especially when it’s a ‘normal’-sized one and not a super-sized one. I decided to prep breakfast for the week with these tasty zucchini muffins. And this recipe made a perfect little six pack of muffins. 

The batter will feel really dry and lumpy after adding the egg and oil in step three. Don’t panic! The liquid from the zucchini will make it more batter-like…I promise. And bonus, you don’t have to do creative things to squeeze the liquid out of the shredded zucchini, a step that is often included. I am all about the short cuts!

Also, I accidentally doubled the baking powder, which did not have an adverse effect..probably because it was such a small amount to begin with. But according to this article, too much baking powder can cause baked goods to rise too high (then collapse) and taste metallic. GTK (good to know).

Muffins!


Zucchini pecan muffins
Makes: 6-7 muffins
Source: adapted from Taste of Home

Ingredients
3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 egg
1/4 cup canola oil
1 cup shredded zucchini
1/2 cup chopped pecans
1/4 cup mini semisweet chocolate chips

Directions
1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners or spray with cooking spray.

2. In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.

3. In a separate bowl, combine the egg and oil; stir into dry ingredients just until moistened (it will feel dry and lumpy). Stir in the zucchini just until combined. Fold in the pecans and chocolate chips. 

4. Spoon the batter into the muffin cups until about three-quarters full. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan, then cool completely on a wire rack. Enjoy! 

Carrot apple oat muffins

Sometimes I just feel like baking! And I love it when that urge arises and I actually have ingredients on hand to make something, aka no trip to the grocery store required. This happened recently when I decided I wanted to make muffins that would incorporate a few leftover carrots and a Granny smith apple. A quick search on Pinterest led me to this recipe, which also included oats.

Dry ingredients + carrot and apple


I also inadvertently tested out the new battery in my smoke alarm (and learned that my smoke alarm has a “snooze” function). Since I typically make muffins on the smaller side, I decided to test out a silicone muffin pan with the extra batter. Both pans went into the oven at the same time, and the muffins baked in silicone burned…thus triggering the smoke alarm. I think I’ll be sticking to my regular ol’ metal muffin pans from now on.

Adding the wet ingredients

Except for the four burned-on-the-bottom ones, these were pretty tasty and were great for breakfast during the week.

Carrot apple oat muffins
Makes: 12-16 muffins
Source: Annie’s Noms via Pinterest

Ingredients
2 cups all-purpose flour
1 cup rolled oats
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup light brown sugar

Ready for the oven

1 cup grated Granny Smith apple, grated (about 1 apple)
1 cup grated carrot (about 2-3 medium carrots)
2 large eggs
1 teaspoon vanilla extract
1/2 cup low-fat milk
1/2 cup canola oil

Directions
1. Preheat oven to 350 degrees F. Grease a 12-hold muffin pan, or use paper liners; may need more than one pan, depending on how big you like your muffins.

Ready to eat!

2. In a large bowl, mix together the flour, oats, baking powder, baking soda, cinnamon, ginger, and brown sugar. Add the grated carrots and apple and stir until they are coated in flour.

3. In a medium bowl, lightly beat together eggs, vanilla extract, milk, and canola oil. Pour over the dry ingredients and mix just until combined (do not beat or overmix).

4. Spoon batter into muffin pan(s). Bake for 15-20 minutes, until lightly golden and a toothpick in the center comes out clean.

5. Cool in pan for about 10 minutes, then transfer to wire rack to cool completely.