One of my absolute favorites, Zucchini Muffins, are not just any ordinary muffins. They are a delightful blend of hearty nutrition and sweet indulgence. Originating from the classic American tradition of making the most out of the garden’s bounty, these muffins have a special place in my heart, and kitchen! The zucchini, while not contributing a strong flavor, provides a wonderful moist texture that is utterly irresistible. The addition of pecans and a hint of cinnamon brings a delightful crunch and warmth to each bite. I love baking these muffins on a lazy weekend morning. The aroma of these delectable treats wafting through the house is the perfect alarm clock for my family. Plus, they are incredibly easy to whip up! Just a little bit of mixing and stirring and into the oven they go. In just 25 minutes, you have a delicious breakfast treat or snack ready to enjoy. And did I mention they are packed with zucchini, making them a slightly healthier option for those with a sweet tooth? So, let’s get our aprons on and start baking!
Ingredients
- 2 1/2 c. flour
- 1 1/2 c. sugar
- 1 c. chopped pecans
- 1/2 c. quick cooking oats
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 4 eggs
- 1 medium zucchini, shredded
- 3/4 c. oil
Baking Instructions
- Preheat oven to 400°.
- Grease muffin cups.
- In large bowl, mix the first 7 ingredients.
- Beat eggs; stir in oil and zucchini. Stir all together until moistened.
- Bake for 25 minutes.
Calorie: 200
Total cooking time: 35 minutes
Difficulty level: Easy
The Great Zucchini Muffin Heist
Picture this: you’re in your kitchen, surrounded by a motley crew of ingredients. Your mission, should you choose to accept it, is to transform a pile of flour, sugar, pecans, cooking oats, baking powder, salt, cinnamon, eggs, a zucchini, and some oil into delicious zucchini muffins. Sounds like an impossible task? Let’s dive in.
The Gathering of the Misfits
First things first, you’re going to want to round up your ingredients. Now, this can be a bit like herding cats (or in my case, herding my three-year-old away from the sugar bowl). You’ve got 2 1/2 cups flour, 1 1/2 cups sugar, 1 cup chopped pecans (because what’s a muffin without a little crunch?), 1/2 cup quick cooking oats (not the slow kind, we’re not running a marathon here), 1 Tbsp. baking powder, 1 tsp. each of salt and cinnamon (not to be confused with each other unless you want a very salty muffin), 4 eggs (not 3, not 5, but 4), 1 medium zucchini, shredded (because we’re being healthy, right?), and 3/4 cup oil.
When the Oven Preheats, the Fun Begins
Now that we’ve got our ingredients, it’s time to get the party started. First up, preheat your oven to 400°. Yes, it’s the equivalent of the Sahara desert, but trust me, it’s necessary. While your oven is working up a sweat, you’re going to grease up your muffin cups. This is the cooking equivalent of a pre-game warm-up; it’s crucial, but no one really talks about it.
Creating the Muffin Magic
This is where things start to get real. In a large bowl (and I mean large, unless you want to recreate that flour explosion scene from every sitcom ever), you’re going to mix the first seven ingredients. It’s like a mixer for baking ingredients. You’re the host, so make sure everyone gets along.
Now, this is where things get a bit CSI. You’re going to beat 4 eggs. It’s a thankless job, but someone’s got to do it. Then, stir in the oil and shredded zucchini. You want all of these to become best friends, so stir until moistened. Yes, I said moistened. It’s a weird word, but it’s part of the baking lingo, so we’re stuck with it.
The Final Countdown
Bake your soon-to-be zucchini muffins for 25 minutes. This is the perfect opportunity to clean up the mess you’ve probably made (unless you’re one of those superhuman tidy cooks, in which case, teach me your ways). Once they’re done, you’ll have a dozen glorious zucchini muffins. And you didn’t even need to pull off a heist to get them.
So, there you have it. A play-by-play of the great zucchini muffin escapade. Remember, cooking is like life. It’s messy, unpredictable, and sometimes you mix up the salt and cinnamon. But in the end, you usually end up with something delicious. Or at least, something edible. Happy baking!
