Sunday, October 3, 2010

Zucchini Muffins

Many years ago more than a few gardeners would use some of their abundant Zucchini crop in baking Zucchini Bread.  Perhaps I had baked too many dessert breads of this particular variety to enjoy the taste any longer.  And then many years passed...  

Cupcakes are a dessert to be enjoyed on special occasions or "just because".  Quite often this past summer while I browsed through magazines, read articles and read other blogs, Zucchini Cupcakes with Cream Cheese Frosting recipes were appealing to and baked by many individuals.  I was ready to enjoy the taste of Zucchini as a dessert once again.  It has been a few years.  :)  Perhaps it'd be a good idea to ignore the Cream Cheese Frosting with the additional calories. 

I located many and baked three different recipes.  Each recipe I tried contained a lesser amount of sugar - it's that calorie thing, once again.  The last recipe that I baked (and have done many times this past summer) was located on allrecipes.com  Janet Pierce shared a recipe, Zucchini-Chocolate Chip Muffins that results in moisty delicious muffins.  Thank you!  She also shared that she freezes these muffins.  That was a selling point for me.    
This past week there were two green Zucchini in my fridge.  Considering that autumn has arrived, what better way to use these Zucchini than make a double batch of Zucchini Muffins?  I now use Janet Pierce's recipe, but do not include the chocolate chips nor the chopped walnuts.  I also substituted Egg Whites (2 Egg Whites equals 1 Whole Egg when baking), Olive Oil for Sauteeing & Baking and Soy Milk.  In my family it's always "all about the Raisins", so I added 3/4 Cup Raisins.  Plus about 1/8 tsp. Nutmeg.  A double batch of the Zucchini Muffins was baked with two-thirds of the baked goodies placed in my freezer.  The total baking time for 24 muffins was 28 minutes.

They are so good!
We are enjoying them!
Yummy!



      
                 

5 comments:

Cathy said...

Muffins are the perfect way to use up the zucchini that seems to accumulate in the fridge. And it's great that they freeze so well.

Pam said...

They look and sound delicious! I wonder how they would be using Splenda? I'm with you on the muffins instead of bread. Perfect portion control and everyone loves muffins.

Happy@Home said...

These muffins look so tasty and I really like the lower sugar content. So many of the recipes I come across have way too much sugar for my tastebuds. I have printed this recipe and will be trying it. Thanks for sharing.

~Lavender Dreamer~ said...

I love muffins or scones better than any dessert! I try to make healthy versions...but my problem is...I can not eat just one! heehee! I haven't baked these past two months! These would be such a treat! ♥

Charli and me said...

These would be great to make and very healthy too. Thanks.