Wife, Mummy, Nurse: Buying Fresh, Buying Local, and Zucchini Spice Muffins {Muffin Monday}

15 August 2011

Buying Fresh, Buying Local, and Zucchini Spice Muffins {Muffin Monday}

On Saturday, I went up to Eastern Pennsylvania in Amish land and found out if I lived up there, I could "Buy local, Buy fresh" without a problem.  We went to an Amish farm (my friends lives less than a mile from their farm, and I came home with 13 tomatoes, 4 red peppers, 1 yellow pepper, 5 zucchini, 6 peaches, 4 onions, and 4 garlic bulbs for $10.75!!  The peaches are AMAZING; they are SO JUICY, and my husband may not get any peaches because at this rate, I'm eating them all!!  I made zucchini muffins and just enjoyed eating one just now.  Everything I have eaten so far-tomatoes, peppers, peaches, and zucchini-is GREAT.

Here's the recipe for the Zucchini Spice Muffins I made:
Preheat oven to 350 degrees F.

In large bowl, combine and stir together:
2 cups whole wheat flower
1/2 cup sugar in the raw
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon sea salt

Cut in 1/2 coconut oil into the flour mixture until it resembles coarse bread crumbs.

Make a well in the center, and pour in:
6 oz. Greek yogurt
2 eggs, lightly beaten
1 1/2 cups shredded zucchini
1 teaspoon vanilla extract

Fill muffin cups 2/3-3/4 full and bake in preheated oven for 15-20 minutes.  Cool before eating (if you are patient enough) and enjoy!!

Note: My husband who claims he does not like zucchini and does not like zucchini bread/muffins, ate THREE, yes THREE muffins.  Next time, I hope to cut back on the sugar even more.  The original recipe called for 1 cup of white sugar and an additional 1/4 cup brown sugar sprinkled on the top of the muffins.  If I had done that, they would have been FAR TOO SWEET.  As it was, I still think they're a little too sweet.

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