Tuesday, September 6, 2011

Zucchini Muffins

When the first weeks of September roll around and we are still enjoying the cooler night that remind us that fall is just around the corner, it is time to pull out the old box grater and make a batch of zucchini muffins. I love this version because it is full of warm cinnamon and nutmeg spices. I also added garam marsala for the additional warmth and depth of flavor. The zucchini adds the perfect balance of texture and moisture to the muffins so that they are utterly tender and melt in your mouth. This recipe is great to make for a brunch party because you can prep everything except the zucchini. Then in the morning, you shred the zucchini, mix your ingredients and bake. Easy enough...even before coffee. I made them this weekend for a brunch party in honor of some of my favorite New Yorkers and Chicagoans who came a'calling. I hope these muffins (and the mimosas) will make them want to come visiting again soon!
Zucchini Muffins
1 1/2 cups white flour
1 1/2 cups whole wheat flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 Tbs. cinnamon
1/2 tsp. garam marsala
1/2 tsp. nutmeg
3 eggs
1 cup vegetable oil
1 1/2 cups white sugar
3/4 cup light brown sugar
1 large zucchini (about 2 1/2 cups)

1. In a small bowl, mix together the flours, baking powder and soda, salt, and spices.
2. In a large bowl, mix together eggs, oil, and sugars until smooth.
3. Shred the zucchini with a box grater.
4. Add the dry ingredients to the wet and mix until just combined. Then add the zucchini.
5. Scoop batter into lined or well greased muffins tins and bake in a preheated 325 degree oven for 30 minutes or until a toothpick comes out just clean. You do not want to over cook the muffins or they will become dry.
6. Let the muffins cool in the muffin tin for 20 minutes and then remove them from the tin and let them cool on a rack or eat them warm.
Serve them up to happy breakfast eaters.
They don't even need butter!

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