Here's the recipe:
Zucchini Blueberry Muffins
Ingredients:
2 eggs, lightly beaten
1/3 cup sunflower oil
1 tsp. vanilla extract
1/4 cup milk
2/3 cups sugar
1 cup shredded zucchini
1 2/3 cups flour (mix unbleached and whole wheat to your preference)
1/4 tsp. salt
3/4 tsp. baking powder
1/8 tsp. baking soda
1 tsp. cinnamon
1 1/4 cups blueberries
Directions:
1. Preheat oven to 375 degrees. Spray a muffin pan with cooking spray
2. In a large bowl, beat together the eggs, oil, vanilla, milk, and sugar. Fold in the zucchini. In a separate bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon. Add the dry ingredients to the egg mixture, and stir until just blended. Fold in the blueberries.
3. Divide the batter evenly to fill the muffin pan.
4. Bake 20 minutes or until the tops are brown and a tester comes out clean.
Okay, so the blueberries were frozen rather than fresh. Like most farm people, we preserve what we can't sell or eat fresh. But back in July, the zucchini, blueberries, and eggs were fresh from the farm.
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