This of course brings me to a new recipe I tried this past week. Last week I attended my first meeting of the Los Angeles Modern Quilt Guild. For the meeting I baked up Apple Zucchini Muffins. These muffins are on the healthy side, with no butter or oil used in the recipe. They get their moistness from the yogurt, apple, and zucchini.
Apple Zucchini Muffin
from Moosewood Restaurant New Classics
yields 12 muffins
Prep Time: 20 minutes
Baking Time: 25 to 30 minutes
1 1/2 cups unbleached white flour
1/2 cup oat bran (substituted regular oatmeal for my muffins)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
3/4 cup plain nonfat yogurt
3/4 cup brown sugar, packed
1/2 teaspoon pure vanilla extract
1 cup grated zucchini
1 cup peeled, cored, and chopped apples
Preheat oven to 350 degrees. Place a paper liner in each cup of muffin tin.
In a bowl, whisk together flour, oat bran, baking powder, baking soda, cinnamon, and salt. Stir to mix evenly.
In a separate bowl, beat the eggs until pale yellow. Add the yogurt, brown sugar, and vanilla and beat until thoroughly mixed. With a spatula, fold in the zucchini and apples. Stir the wet ingredients into the dry ingredients until just blended.
Spoon about 1/3 cup of batter into each muffin cup. Bake for 15 minutes, rotate the muffin tin in the oven to ensure even baking, and continue to bake for another 10 to 15 minutes. When a paring knife inserted into a muffin comes out clean, the muffins are done.
Remove the muffins from the tin and place on a wire rack. Serve hot, warm, or at room temperature. Cool completely before storing in a sealed container.
Here's a sweet muffin shot
No comments:
Post a Comment