Healthy Zucchini Muffins

 

I was visiting my folks last weekend and my sister-in-law

gave me two large zucchinis from her garden when I left.

So this weekend, I started searching for some recipes.

 

 

I cut it in thirds and then cut them in half and scooped out the seeds with a spoon.

It's easier to hold in your hand for shredding.

I don't have a machine to do this for me,

so my arm gets a workout.

This large zucchini produced 6 1/2 cups of shredded zucchini,

so I was able to make three different recipes.

 

 

These muffins are DELICIOUS and I found them at

Don't Waste the Crumbs blog.

You can print the recipe out there as well.

Not only do you have to shred zucchini, you have to shred an apple and a carrot.

Your arm might be a tad sore, but it won't be too sore to pick up a muffin to eat.

 

 

I didn't use muffin cups.

I didn't want to chance them sticking to the paper.

You know how that can be.

Kinda wrecks your muffin.

I just buttered the muffin tins and they came out perfectly.

This recipe made 20 muffins.

The only change I made was using one cup of white flour instead of oat flour,

and I used whole wheat flour.

I baked them at 350 degrees for 18 minutes.

You can also make them into loaves.

The recipe also calls for honey and maple syrup,

which I love.

Of course they taste the best warmed with a tad bit of butter.

You won't be disappointed.

 

 

This is Maddy.

I have my outdoor chair pads in a bag that I keep inside cause we don't have a storage box outside.

I didn't even know she was in there until I had to get something from the floor,

and my eyes were on the same level.

Good thing I didn't throw something on top of her!

Isn't that so cute though!

Just had to share.

She makes me smile.

 

Have the best day!

 

Blessings,

 

 

Sharing this post at these great parties:

 Roses of Inspiration

Cooking and Crafting with J & J Link Up

Wonderful Wednesday Blog Hop

Create it Thursday

Share Your Cup

The Absolute Best Banana Bread

In my last post I mentioned that I had made some

Chocolate Chip Banana Muffins

for the ladies at the Windsor Life Centre where I volunteer every week.

 

I added chocolate chips to a banana cake recipe that I have made for years.

 

Recipe

 

1/2 cup butter

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

1/2 teaspoon salt

1/8 teaspoon baking powder

1 teaspoon baking soda

3/4 cup sour milk (I use 1/4 cup vinegar and 1/2 cup milk; combine before starting)

2 med-large bananas smashed or to equal one cup.

 

Grease and flour a 9 x 5" loaf pan. Bake at 350 degrees for 50-60 minutes.

 (Depends on your oven)

Beat the first four ingredients very well until it is fluffy

 and looks more white than yellow.

Add the dry ingredients and stir in well.

Add the sour milk.

Smash up the bananas just before you are ready to put them in the batter

so it doesn't start turning brown.

Gently hand stir in the smashed bananas. I always do this at the end.

This recipe works well as a doubled recipe.

(When you have extra bananas that are at the point when your family won't eat them)

When I double the recipe, I use a bundt pan and a smaller loaf pan (8 x 4).



 

If you do a double recipe you can get 36 large muffins. I added two cups of chocolate chips to the recipe. I always use the paper cups when making muffins, and they peel off quite easily.



It really is the best Banana Bread!



Try it and see (taste!)

 

Blessings,

To see some of the parties I like to join in on click here.

Chocolate Chip Banana Muffins

I've been wanting to take some pictures of my tree and other pieces of Christmas decorating, but for now I will share a recipe that I tried recently that got rave reviews in my home. (That means my son really liked them!) I purchased this cookbook from a local thrift store and have tried several recipes that have all turned out quite well. In this season where there is lots of "sweet" baking, muffins can be a welcome change.

 

 

Here is the recipe.



Muffins make a great gift too!



 

Mmmm Mmmm!