Spiced Zucchini & Honey Muffins

Spiced Zucchini & Honey Muffins

I am a breakfast person. I love breakfast so much that I get excited about it while I'm still lying in bed at night. A little coffee and a proper breakfast prepare us for a full morning of farm chores and we never skip breakfast (or coffee for that matter) for that reason. These zucchini muffins were the recipe of the week for our CSA members. We're swimming in a sea of zucchini at the farm and I wanted to incorporate the bountiful harvest into something sweet this week. These muffins are loaded with farm fresh ingredients (including honey from a local beekeeper) and are the perfect farmers fuel. They're a lovely balance of sweet, spicy and are perfectly moist. I hope you all enjoy them as much as we do. They pair really well with a cup of extra strong coffee and a dollop of good quality butter. Grab your wooden spoon, pour some coffee and get baking! Cheers from Tumbleweed.

Spiced Zucchini & Honey Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 12 muffins

Ingredients

  • 1 2/3 CUP WHITE WHOLE WHEAT FLOUR (OR ALL PURPOSE)
  • 1/3 CUP OLD FASHIONED OATS + ADDITIONAL FOR TOPPING
  • 1 TEASPOON BAKING POWDER
  • 1 TEASPOON BAKING SODA
  • 1 TEASPOON GROUND CINNAMON
  • 1/4 TEASPOON GROUND NUTMEG
  • 1/2 TEASPOON SALT
  • 1 EGG
  • 1/2 CUP HONEY
  • 1/2 CUP ALMOND MILK (OR DAIRY MILK)
  • 1/4 CUP OLIVE OIL
  • 1 TEASPOON PURE VANILLA EXTRACT
  • 1 1/4 CUPS GRATED ZUCCHINI (OR SUMMER SQUASH)
  • 1/3 CUP MINI DARK CHOCOLATE CHIPS

Preparation

  1. PREHEAT THE OVEN TO 350F. LINE A STANDARD 12 CUP MUFFIN PAN WITH LINERS (OR GREASE WITH OIL) AND SET ASIDE.
  2. IN A LARGE MIXING BOWL WHISK TOGETHER THE FLOUR, OATS, BAKING POWDER, BAKING SODA, CINNAMON, NUTMEG AND SALT. SET ASIDE.
  3. IN A SEPARATE BOWL WHISK TOGETHER THE EGG, HONEY, MILK, OIL AND VANILLA EXTRACT. POUR THIS MIXTURE INTO THE DRY MIXTURE AND USING A WOODEN SPOON MIX UNTIL JUST COMBINED (DON'T OVER MIX!) STIR IN THE ZUCCHINI AND CHOCOLATE CHIPS UNTIL EVENLY DISTRIBUTED.
  4. POUR THE BATTER EVENLY BETWEEN THE 12 MUFFIN CUPS. SPRINKLE EXTRA OATS ON TOP OF EACH MUFFIN. BAKE FOR 18-20 MINUTES OR UNTIIL A TOOTHPICK INSERTED IN THE CENTER OF A MUFFIN COMES OUT CLEAN.
  5. TRANSFER MUFFINS TO A COOLING RACK UNTIL COOL ENOUGH TO HANDLE. SERVE WARM WITH SOME GOOD QUALITY BUTTER AND A CUP OF COFFEE.

Notes

*This recipe is lightly adapted from the blog Gimme Some Oven *Cooking times will vary depending on your ingredients and oven *Have fun in the kitchen

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