I decided this morning I may never make muffins again that do not include a vegetable. Zucchini, carrots, squash, pumpkin – those are my go to. Since my kids throw down muffins like they are in a muffin eating contest, perhaps this is the perfect vehicle for vegetable consumption.
We are headed to our friend’s lake house today and as Gabe’s beloved grandmother Peg used to say – “don’t show up with one arm longer then the other”. So these delicious little gems are coming with us. Well at least what is left of them. Kids are crushing the batch. I swiped a taste of one of the kids and they are so light, fluffy, moist and just delicious that I had to seriously talk myself down from gobbling up one myself. This is a great muffin recipe.
Even Mr. I can’t even touch anything green – currently on his 2nd muffin.
- 1 1/2 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teas salt
- 4 Tablespoons brown sugar
- 1/4 cup maple syrup
- 2 small-medium zucchini shredded on cheese grater (grate onto paper towel or clean dishtowel and wring out the excess water)
- 2 eggs
- 1 cup melted butter
- 1 cup sour cream or yogurt
- 1 teaspoon vanilla
- 1/2 bag chocolate chunks
- Oven to 350 (I do 300 because mine runs hot).
- Butter standard muffin pan (don’t forget top of the pan).
- Mix together all the ingredients in one bowl – whisk or stir together the dry first and then pile in the rest. Perfect to let the little helpers in the kitchen mix up.
- Divide amongst muffin pan.
- Bake 25-30 minutes.