Have you noticed a pattern with this little blog? I am knee deep in a food phase; the realization slapped me in the face this morning as I was planning my posts for the week. Remember when you were four and all you wanted to eat was peanut butter and jelly sandwiches? I am in my twenties and all I want to do is make (and eat) baked goods. Muffins, specifically. Although I wouldn’t turn down a cookie. Or a brownie. But muffins are my main squeeze right now.
Today was the perfect time to indulge in my newfound baking adventures because today was girl’s day in. Just Lola and I in the kitchen making a mess and causing some trouble. It was wonderful, refreshing, and calming…everything a Saturday should be.
These muffins are inspired by the three zucchini (is there a plural for zucchini?) that were staring at me from the vegetable drawer. They could have been used for a variety of things as they are the most versatile vegetable in history, but they were begging to be baked inside something sweet. Try not to overlook vegetables when you are baking; not only are they delicious, they add a significant amount of nutrition to your recipe. Veggies for breakfast…don’t mind if I do!
- 1/2 c. brown sugar, packed
- 1/ c. granulated sugar
- 1/2 c. canola oil
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 2 large eggs
- 2 zucchini, grated
- 2 c. white whole wheat flour
- 2 tsp. baking powder
- Pinch salt
- 1/2 c. walnuts, chopped (optional)
Preheat oven to 350 degrees F.
In a large mixing bowl combine brown sugar, granulated sugar, canola oil, vanilla, cinnamon, nutmeg, and eggs. Whisk the ingredients together until well combined and smooth.
Use the large side of a box grater to grate the zucchini; discard the tops.
Add zucchini to the wet ingredients and stir.
Next, add dry ingredients (flour, baking powder, salt) and gently fold them into the wet ingredients using a spatula. Stir until dry ingredients are JUST absorbed into the wet ingredients; this will ensure a light and fluffy muffin. Lastly add chopped walnuts to the batter and give one last stir.
Use a small scoop to transfer batter to a standard muffin tin lined with paper liners. The liners are important; we don’t want to make muffins from scratch if we can’t get them out of the pan!
Bake muffins for 25 minutes, or until a knife inserted comes out clean.
I highly recommend trying one while they are still warm…divine! Make a batch for breakfast or a healthy snack. Enjoy!