You might be under the impression that I’m a fan of muffins.
You would be correct.
After the disappointment with the last batch of zucchini muffins (or rather, the lack of muffin form…they tasted delightful)…and with two large zucchinis still in the
holding cell crisper of my fridge, I had to try another recipe.
This time, I decided to use some of the blueberries I’m squirreling away in the freezer and found this gem on allrecipes.com
- 1 1/2 cups all-purpose flour
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup olive oil (I only had grapeseed oil on hand)
- 1/4 cup milk (almond/coconut milk for me)
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 cup shredded zucchini
- 1/2 cup fresh blueberries
- 1/2 cup chopped pecans (The Chad does not approve of nuts, so I excluded. Boo.)
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Sha-pow-pow. (Don’t know what that’s from? Educate yourself HERE)
There really is a ton to update here, but unfortunately…it’s report card week. And I’ve really procrastinated on them in lieu of my move to a new school. (Oh yea. It’s been that kind of month.) So with that…I bid you adieu.