Harvest and Zucchini Muffin Recipe

 

As we move into FALL, many of us with gardens in our back yards, or where ever, are looking at food preparation.  Our Ancestors canned fruit, vegetables, and even chicken, beef, and ham.  

We have come to rely on large factories to do our canning for us.  We get additives in “store bought” food that we would not add on our own.  

Good food feeds our body and our soul.  Clean food keeps us young. Canning is good to support our Free Will.

This year seems to be a bumper year for zucchini.  Everyone in our neighbourhood has loads of zucchini and everyone has recipes to share.

Zucchini Muffins

  

• 3 cups all purpose flour (I use gluten free flour and add Xanthum Gum) 
• 1 cup sugar 
• 2 tsp baking soda 
• 1 tsp ground cinnamon 
• ½ tsp nutmeg (optional) 
• ½ tsp salt 
• 2 eggs, lightly beaten 
• 1 cup vegetable/canola oil 
• ½ cup milk 
• 2 Tbsp lemon juice 
• 1½ tsp vanilla extract 
• 2 cups shredded zucchini, thawed if frozen 
• Optional: 1 cup chocolate chips and/or ½ cup chopped walnuts and/or pineapple or banana

1. Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or spray with baking spray. 
2. In large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, and salt. 
3. In separate large bowl, whisk eggs, oil, milk, lemon juice, vanilla and zucchini. 
4. Pour wet ingredients into dry and stir just until completely combined (it's best to do this by hand to avoid over-mixing, which results in tough muffins). 
5. Fold in chocolate chips and/or walnuts if using. 
6. Divide batter over 12 muffin cups - they will be full! Bake for 22-26 minutes, until tops are golden and toothpick comes out clean from centers. Let sit in pan 3-5 minutes before removing to rack to cool completely. 
7. Best served fresh, or freeze extras, well wrapped or in an airtight container, and thaw or reheat as needed.

Blessings,

Judy