Monday, September 16, 2013

Zucchini Muffins and PB Metal Letter

Recently I ordered a wall letter artwork for my living room.  Pottery Barn had free shipping a few weeks ago on almost everything except furniture I believe.  So I bought some new towels for the hall bathroom and the letter art for my living room.

Here are some photos on where I hung the letter art.  I ordered the letter E for my last name and love how it looks against my light walls.






Today after making breakfast, I felt like making some type of bread using up some of my zucchini that I had bought at the Farmer's Market.

After going through several recipes, I found this one.  However I did not include the nuts or cranberries.


Ingredients
  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 1 1/3 cup sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts (optional)
  • 1 cup raisins or dried cranberries (optional)

Method

You don't need a mixer for this recipe.
1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

Yield: Makes 12-14 muffins.




















I hope you have a great week!  I can't believe I will be leaving for Tuscany in about 4 weeks!  YEAH!


Thanks for visiting!

3 comments:

  1. Hi Kelly,
    The E looks great and the recipe for muffins looks really good too. Thanks for sharing the recipe. Ohhhh Tuscany you lucky girl.
    Kris

    ReplyDelete
  2. Yum! Those muffins look wonderful. How great that you get to travel to Tuscany!

    Judy

    ReplyDelete

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