Sunday, June 3, 2012

Super Amazing Zucchini Muffins!

I'm on a muffin kick, can you tell? They're just so easy to make, easy to freeze, easy to grab and easy to eat. And I'm all for easy. I'm also trying to use up a bunch of stuff I have in my freezer before summer comes and I have fresh stuff to freeze again. So after taking inventory of my freezer, I realized I had quite a few bags of zucchini left. Normally I would make chocolate zucchini cake en mass but since I'm trying to be a little healthier, I figured there must be better options out there. So I did what every  mature adult does, I called my mom! She gave me one of my sister's recipes from our childhood that was titled Super Amazing Zucchini Muffins. Humble right? I chuckled at it and started baking.
This is me, the gourmet goddess

Frozen zucchini and a scribbled recipe
Way too much sugar!
Here is where I would like to chime in and say that if (more like when) I do make this recipe again, I will definitely be putting less sugar. It called for 1/2 cup of white sugar and 1 cup of brown sugar. To me, that's a little too much sweetness for 18 muffins, not to mention I'm trying to cut back on my sugar. Maybe I'll try substituting honey for the sugar next time, who knows. I really should have cut back this time but I forgot until I was mixing it in and it was too late. Live and learn I guess.

Grated carrot

Some of the dry ingredients
 Another thing I did was mix brown and white flour into the recipe. I'm trying to slowly wean myself off of refined flours and sugars (what do mean you can't tell???) so I put more brown than white this time. Maybe all brown next time?

Muffins cooking in the oven

Cooling off

Can you say Delicious!
All in all, I'm very pleased with how these muffins turned out. I plan on making them again and experimenting with healthier options in place of a lot of the not so healthy ingredients. But in the mean time, I will enjoy my sweet little treats while I can.

For those who care or if you want to try this recipe yourself (I highly recommend it), here is the recipe! And I've added my notes and tweaks at the end.

Super Amazing Zucchini Muffins
1/3 c. oil                                          2 1/2 c. flour
1/2 c. sugar                                     1/4 c. powdered milk
1 c. brown sugar                             2 tsp. salt
1/3 c. applesauce                            2 tsp. baking soda
1/3 c. orange juice                          1/2 tsp. baking powder
1 tsp. vanilla                                   1/2 tsp. cinnamon
3 eggs                                             1/2 c. oatmeal
1 c. chopped pecans
1 c. grated carrot
1 c. grated zucchini

Mix wets and veggies, add drys and mix well. Spoon into greased muffin tins and bake at 350 Fahrenheit for 15-20 minutes. Cool on wire rack and enjoy!

Now here are my changes. I didn't have any orange juice on hand so I just added more oil in place of it. I also didn't add the chopped pecans since I had none in the house but I will be adding those next time! I mixed brown and white flour and skipped the powdered milk altogether since I'm off dairy right now. Oh, and I only put 1 tsp of salt since 2 seemed a little much. And like I said earlier, I will be adding less sugar next time. Feel free to try them and play around how you please. They're pretty flexible. Enjoy!

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