About this time of the year here in Seattle people start to look askance any time that you mention zucchini – it seems to proliferate wherever you look. This year it is a little late but it is still there. For most people it is a little overwhelming but as far as I am concerned you cannot get too much of it. Everyone seemed to enjoy my chocolate zucchini muffins so much (we actually had them for dessert on Sunday) that I thought I would share another of my favourite zucchini recipes. I call these granola muffins because I make them in huge batches and freeze them.
When Tom & I travel I can grab a few for those early morning plane trips on which one no longer gets breakfast. If you are on a tight budget this is a great way to save a little money. I estimate that making the muffins they probably cost about 20 cents each – if you bought them at the airport they would cost anything from $1 – $2 each and I don’t think that the bought ones are nearly as good. When I travel on my own I often throw in some extras for breakfast because I hate sitting in a restaurant on my own particularly in the early morning. They are also great for when unexpected guests arrive – I always think that a cup of tea is not complete without something to eat with it. Enjoy!
MMMMM—– Recipe via Meal-Master ™ v8.06 by AccuChef ™ www.AccuChef.com
Title: Oatmeal, Zucchini & Cranberry Muffins
Categories: Muffins
Yield: 45 Servings
2 c wheat flour
4 c rolled oats
4 t cinnamon
4 c grated zucchini, or 2 c zucchini & 2 c carrot
1 1/2 c brown sugar
2 t baking soda
4 t baking powder
1 c Pumpkin Seeds, or sunflower seeds
1 c cranberries, dried
1 c pecans, chopped
1 c applesauce
1 c yoghurt
4 eggs, lightly beaten
1 c vegetable oil
2 t vanilla extract
2 Bananas, overripe mashed
2 c All Purpose Flour
Preheat oven to 350 degrees and grease muffin cups Into a large bowl,
sift together the flour, oatmeal, sugar, baking soda, baking powder,
cinnamon. Stir in the zucchini, pumpkin seeds, cranberries, pecans,
and applesauce. In a separate bowl, whisk together the oil, eggs,
yogurt, and vanilla. Add this mixture to the flour mixture, stirring
the batter until just combined. Spoon the batter into greased cups.
Bake for 15 to 20 minutes for mini muffins and 25 to 30 minutes for
regular muffins or until springy to the touch. Let muffins cool in tins
and turn them onto a wire rack.
Per Serving: 190 Cal (37% from Fat, 9% from Protein, 54% from Carb); 4
g Protein; 8 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 27 g Carb; 3 g Fiber;
11 g Sugar; 59 mg Calcium; 1 mg Iron; 118 mg Sodium; 22 mg Cholesterol;
AccuPoints = 3.9
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3 comments
Christine … those look delicious! And remind me of something one of my highschool English teachers did about 20 years ago. He was/is also a cartoonist and had done an engagement type calendar called, “Vermont Wife.” For one of the weeks in August when zucchini is prodigious he wrote the following:
Tuesday: Zucchini & Tomato Casserole – Very Good
Wednesday: Zucchini & Eggplant Casserole – also very good
Thursday: Zucchini All By Itself Casserole – not so good (what does this tell you?)
Personally, I love zucchini, either mixed with other things OR all by itself … but I still think that was one of the funniest things ever written about it.
best if made with friends 🙂
Thanks Joy – we really did have fun making these together didn’t we. As you commented cooking should be a social event.
And Sonja yes they are delicious especially if shared with friends. And like you I love zucchini – Tom has a wonderful vegetarian lasagna recipe he makes with home made marinara sauce, zucchini, mushrooms, eggplant peppers and 4 types of cheese – maybe I will put that recipe up sometime too. When I can get him to write it down that is.