Monday, March 17, 2014

Speck 'o the Green - Lemon Zucchini Muffins

So, I can't let St. Patrick's Day pass without throwing a "green" recipe your way.  But I also have a little sickie at home today who woke me up at 4 this morning, so I'll make this short and sweet.  (Get it?  Sweet?  Because we're making muffins!  Which are sweet!  Ha ha ha.)

Preheat your oven to 400 degrees.  Grease or paper your muffin tin.  I like these as mini muffins, but regular muffin size will work as well.

As with almost all muffins, you want to mix your dry ingredients together, your wet ingredients together, and then combine the two with minimal stirring.  So, here we go.

2 cups flour
1 Tablespoon baking powder
grated lemon rind
a large pinch of salt
ground nutmeg (fresh is best!)

Give those all a quick mix.  And please ignore that in the picture there is also sugar in this mix.  Sugar usually goes in with the wet ingredients.  4 a.m., people.  I can't brain today.  If you're super-observant and picky, I also mismeasured the baking powder, and they turned out heavy today.  I'm giving you the right measurements and directions, so you can avoid my mistakes.  Or make new ones all your own.  ;)

1 egg
3/4 cup milk
3 Tablespoons oil of your choice
1 cup grated zucchini
1/2 cup sugar

Mix the wet ingredients together well.  As you can see, I like to save dishes, so I just do this in a measuring cup.

Pour the wet into the dry, and mix briefly until just combined.  I like to squeeze in a little of the juice from the lemon here too.  I don't include it in the wet mix because I don't really want it to react with the milk and curdle it up.  I'm not sure if it would make a difference or not, but I like to think that my reasoning is scientifically sound.

Again, 4 a.m.  Am I making any sense at all in this post?  Feels like gobbledygook muckedeymuck.  I swear, the muffins are great!  Hang in there with me!

Scoop the batter into your prepared muffin pan.  You know me, I like to use a cookie dough scoop, and it scoops out just the right amount for mini muffins.

Bake for 15 minutes for the mini muffins, more like 20 for regular sized muffins.  Until a toothpick comes out clean.

Let them cool slightly, then serve with butter, cream cheese, or whatever else floats your boat on muffins.  Or just pop them plain into your mouth by the half dozen.  Enjoy the yum.

1 comment:

  1. I made these just now with Namaste brand (Costco) gluten-free flour. Yummo. Just up-ed the flour by 1/4 cup and the baking powder by about 2 tsp.