Okay, so I know it's easier just to buy a pre-made muffin mix (& I do sometimes) but, it's not that hard to make muffins from scratch. The nice thing is you can add as little or as much of stuff that you want. Also, if you make certain types like blueberry, at least you get real blueberries in them instead of little artificial blueberry-like bits. The recipe below is for Blueberry muffins but, they also have zucchini in them for an extra nutritious punch & they're really good. This recipe makes about 24 regular size muffins or about 48 mini-muffins. The mini-size are great for portioning out as snacks, side-items, or small treats & they're easily portable too!
Ingredients:
1/2 cup butter (1 stick) at room temp.
1 cup granulated sugar
2 large eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 cups of blueberries fresh or frozen (thawed & drained)
2/3 cup shredded zucchini (about 1 medium zucchini)
2 cups all purpose flour
topping: (optional)
1TBSP granulated sugar
1/4 tsp nutmeg
Preheat oven to 375 degrees
Mix butter in large bowl until creamy. Add sugar & beat until pale & fluffy. Beat in eggs then vanilla, baking powder & salt. Fold in half of flour & then half of milk to batter then, repeat with 2nd half of each. Fold in grated zuchinni then, blueberries. Be gentle when mixing blueberries into batter so that you're not mashing them up! Scoop into muffin pan with liners (or greased) & then sprinkle mixture of sugar & nutmeg over each top. Bake for 20-25 minutes. Let cool & enjoy!
Ingredients:
1/2 cup butter (1 stick) at room temp.
1 cup granulated sugar
2 large eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 cups of blueberries fresh or frozen (thawed & drained)
2/3 cup shredded zucchini (about 1 medium zucchini)
2 cups all purpose flour
topping: (optional)
1TBSP granulated sugar
1/4 tsp nutmeg
Preheat oven to 375 degrees
Mix butter in large bowl until creamy. Add sugar & beat until pale & fluffy. Beat in eggs then vanilla, baking powder & salt. Fold in half of flour & then half of milk to batter then, repeat with 2nd half of each. Fold in grated zuchinni then, blueberries. Be gentle when mixing blueberries into batter so that you're not mashing them up! Scoop into muffin pan with liners (or greased) & then sprinkle mixture of sugar & nutmeg over each top. Bake for 20-25 minutes. Let cool & enjoy!
No comments:
Post a Comment