My second semester is off to a great start! On Friday we had an early release due to snow, so we got out of class at 10:50. My friend and I made impromptu plans to get Pinkberry and bake together right after school – if you’ve never had froyo while there’s snow on the ground outside, you should try it; it’s exhilarating.
Just looking at this picture makes me cold. Everything outside was actually blue like that when I took it, and I could feel the chill through the window I was standing at. Good thing we fired up the oven to make these zucchini muffins! They are probably the healthiest thing on this blog, whipped up in no time, and are absolutely delicious. The original recipe was for two loaves of zucchini bread, but everything is better in bite-sized form, right? (Okay maybe 2 or 3 bites…)
Look how warm and inviting that muffin is… perfect for a cold winter morning!
Recipe: Zucchini Muffins
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups raw brown sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini (do not drain excess liquid)
- Line muffin pans with 20 paper liners. Preheat oven to 325 degrees F.
- Whisk together flour, salt, baking powder, soda, and cinnamon. In a separate bowl, beat eggs, oil, vanilla, and sugar. Add dry ingredients to the mixture in several additions, mixing well.
- Stir in zucchini and until well combined. The liquid from the zucchini will help keep these muffins super moist.
- Divide the batter among prepared liners, filling each about 3/4 full. Bake for 18-20 minutes, or until toothpick inserted in the center comes out clean.
- Turn muffins out onto cooling rack. Enjoy warm, store them in an airtight container when cool, or freeze in an airtight bag.
Number of servings (yield): 20 muffins
Adapted from AllRecipes