Zucchini Muffins

 The Best Whole Grain Zucchini Muffins

1/2 cup granulated sugar 

2 large eggs

1/3 cup canola, avocado, vegetable or melted coconut oil  

1 teaspoon vanilla extract  

1 1/4 cups (6.25 ounces) white whole wheat flour (can sub all-purpose)  

1/2 teaspoon ground cinnamon  

3/4 teaspoon baking soda  

3/4 teaspoon baking powder  

1/2 teaspoon salt  

2 cups finely shredded zucchini lightly squeezed of excess water (see *note), about 10 ounces (measured after wringing)  

1/2 cup (3 ounces) milk chocolate, semisweet or bittersweet chocolate chips (plus more for tops of muffins, if desired), optional  

Raw or coarse sugar for sprinkling on top, optional

Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray. 

In a large bowl, whisk together the sugar, eggs, oil, and vanilla until well-combined. 

In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt. 

Add the dry ingredients to the wet mixture and stir with a wooden spoon or spatula 3-4 times until the batter starts to come together but there are still streaks of flour throughout. 

Stir in the shredded zucchini and chocolate chips, if using, until the batter is just combined. Don't overmix! It's ok if the batter is still slightly lumpy. 

Divide the batter evenly among the prepared muffin tin. Add a few chocolate chips to the top of each muffin for a prettier chocolate chip appearance (totally optional). If making the batter without chocolate chips, sprinkle a bit of raw or coarse sugar over the top of the muffins (again, optional, but super delicious). 

Bake for 17-22 minutes until the tops spring back lightly to the touch. Let cool for a few minutes in the muffin tin before removing to a wire rack to cool completely. These taste best once cooled, in my opinion (and are delicious the next day, as well). 

*NOTES  Zucchini: you don't need to go crazy wringing the water out of the zucchini here. I simply shred the zucchini finely and then take handfuls and give the zucchini a good squeeze over the kitchen sink (with no extra tools like a kitchen towel, etc). A good, healthy squeeze will do just fine. No need to squeeze the guts out of the zucchini for this recipe. I've given a weight and general cup measure for the zucchini once it is lightly squeezed.   Variation: want another delicious variation? Sub in 1 cup finely shredded apple (Granny Smith or Honeycrisp are tasty here) for 1 cup of the zucchini (no need to squeeze water out of the apple). So yummy!  

Original recipe: HTTPS://WWW.MELSKITCHENCAFE.COM/WHOLE-GRAIN-ZUCCHINI-MUFFINS/

Monster Muffins

Ingredients

• 18 standard cupcake liners
• 2 cup flour, whole wheat
• 1 1/2 teaspoon cinnamon
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt*
• 1/2 cup butter, unsalted*
• 3/4 cup milk
• 1/2 cup honey
• 1 large banana
• 6 ounce raw baby spinach (by weight)
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
• Combine all dry ingredients in a large mixing bowl.
• Heat the butter until just melted. Using a blender or food processor, blend the raw spinach, banana, honey, milk, egg, vanilla, and melted butter until completely pureed.
• Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
• Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
• Cool most or all of the way before serving. Freeze any remaining or store in refrigerator.
  
  
  
  

Cream Cheese Apple Muffins

Beat together:

3 oz cream cheese, softened

3/4 c sugar

2 eggs

1/2 c milk

1/4 c butter, melted

1 Tbls Lemon juice

1 tsp vanilla

Add:

1 1/2 c flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Fold in:

1 c diced peeled tart apples

1/2 c bran flakes

Fill greased or lined muffin tins two-thirds full.  

Combine:

1 1/2 tsp sugar

1 tsp cinnamon

Sprinkle over filled muffin tins.  

Bake at 375 for 20-25 minutes.

Streusel Topped Pumpkin Spice Muffins

1 box spice cake mix

1 can pumpkin

1/2 cup water

Preheat oven to 350. Grease 24 muffin cups. In mixing bowl, place all ingredients. Mix until well blended. Scoop into muffin tin. Make topping.

Streusel Topping:
1 C Brown Sugar
1 Stick Margarine
1 C Flour

Stir together flour and brown sugar, breaking up any lumps. Cut in margarine. Spoon or sprinkle on top of muffins, pat down slightly. Bake at 350 for 20-24 minutes.

*Any leftover topping can be refrigerated for several weeks or frozen for several months until needed.

~Recipe found at www.southernplate.com~

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