For the love of God, no more zucchinis! I have 2 on my countertop, 3 in the other fridge, and one and a half in the kitchen fridge. I just grated one and have a dozen muffins in the stove and a different recipe on the counter waiting to go in when the others are done.
The first picture is a plain zucchini muffin made with half apple sauce and half oil. The second picture are muffins with more spices in them like cinnamon, ginger, and nutmeg.
I don’t know if I’ve shared this handy hint before, but if you want big puffy muffins like you see in the stores or a coffee shop, preheat your oven to at least 400 degrees ( could even be 425) and put your muffins in for 5 or 6 minutes, then turn your oven down to the actual temperature the recipe calls for, for the remaining time. It works beautifully!
Rainy, cool, and autumnal here in midwestern Ontario today. Perfect for the smell of cinnamon!
That sounds like an excellent idea. I will try it.
ReplyDeleteIt is a good day for baking. I have some almost 'dead' bananas that need to be dealt with.
ReplyDeleteOnly two Zuc plants here, and I am keeping up.....mostly!
I'm going to try your puffy-top muffin tip the next time I bake some, thanks!
ReplyDeleteYour muffins look delicious. Thanks for that handy tip.
ReplyDeleteGreat tip, Jen! I couldn't find any zucchini plants this year (guess I waited too long) although one pop-up garden centre did sell me some - they weren't zucchinis!
ReplyDeleteUnless you grow your own zucchinis in the back yard, I wouldn't be buying any more for a while :) In any case, I didn't know that the vegetable can be used for sweet muffins.. so well done.
ReplyDeleteYour muffins look delicious. I did not know that about turning the oven up high to make the muffins big. I will sure try that. My zucchini plant grew one big zucchini and nothing more.
ReplyDeleteMust make muffins before my zucs expire.
ReplyDeleteI love muffins. Yours look divine. I remember trying to make the perfect chocolate zucchini bread for 4-H.
ReplyDeleteI really like zucchini bread and/or muffins. Our son in law brought us some recently from his family's farm in Kansas. But I haven't made any in years. I find that zucchini bread/muffins is a lot like carrot cake/muffins... very moist and delicious!
ReplyDeleteI'll try that hint. My muffins tend to come out a bit dense. Yours look delicious
ReplyDeleteThat's a fabulous muffin hint! I hope your freezer is big enough for a lot of muffins and zucchini bread!
ReplyDeleteThose look absolutely fabulous! I love a good muffin especially if it is not overly sweet. I also use applesauce in mine to replace some of the oil. I also have a recipe for chocolate zucchini bread and it is fantastic. xo Diana
ReplyDeleteMmmm, they look snd sound delicious! I too am.overrun with zucchini. I will be shredding and freezing, again. No time to bake right now.
ReplyDeleteThose muffins look heavenly, and thanks for the tip for puffy tops! I am jealous of your abundance of zucchini. My zucchini plants have produced more fruit than I've seen in years, but it still only amounts to three or four zucchini.
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