Monday, August 23, 2010

Simple and Delicious Family Cooking: Zucchini Banana Oat Muffins

So I spent the weekend mainly dealing (happily, I should add) with fresh produce. No, really. On Saturday alone I spent 7 hours cooking, baking, rinsing, blanching, roasting, and freezing. This was after our family spent a couple of hours in the morning U-Picking at our CSA farm, bringing home a fantastic haul of many quarts of fresh raspberries and cherry tomatoes, plus a pound or so of edamame and fresh basil, thyme, and parsley. Plus there was the abundant share pick-up on Friday, the usual already-picked-and-washed fare we get every two weeks as split-share members.

I won't bore you with details of everything I "processed" over the weekend, but I will tell you this: amidst the roasting tomatoes and the freezing multiple quarts of berries, I concocted the perfect zucchini muffin. Healthy, moist, high-protein, low-fat, barely sweet, and perfectly hearty. And yet, very tasty.

Surely you have too much zucchini lying around at this time of year, yes? Here you go:

Yes, the recipe makes more than five. These were
what was left after I froze some and we ate some.

Zucchini Banana Oat Muffins
Makes 12 to 15, depending on muffin tin size

1 large egg, lightly beaten
1/4 cup vegetable or canola oil
1 cup plain nonfat yogurt
1/3 cup packed brown sugar
1/2 cup oats
1 cup all-purpose white flour
1 cup whole-wheat flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1 cup grated (unpeeled) zucchini
1 small to medium banana, mashed

Preheat oven to 400 degrees. In a large bowl, stir together the egg, oil, yogurt, brown sugar, and oats. In a separate bowl, stir together both flours, salt, baking soda, and baking powder and cinnamon. Combine dry ingredients and wet ingredients. Fold in grated zucchini and mashed banana. Batter will be very thick.

Spoon batter into greased muffin cups (I like to use cupcake papers to line the cups), filling about 2/3 full. This should make 12 to 15 muffins, depending on the size of your muffin cups. I had to use 2 cups of a second muffin tin for mine.

Bake 13 to 15 minutes or until golden brown on top and a toothpick inserted into the center of a muffin comes out clean. Do NOT overbake!

Cool in tins on a cooling rack for 5 minutes and then remove muffins from pan. Great served warm or cooled, and they freeze very well for quick kid breakfasts or snacks.

1 comment:

Rita said...

I so admire your willingness to experiment in the kitchen.

I am a picky eater, and therefore not very good at being an adventurous cook.