October 16, 2010

Zucchini Apple Spice Muffins

Today is a perfect fall day. PERFECT! The sun is shining, the skies are clear, the leaves are turning gorgeous colors (see below - this is across the street from my house), and I've got these muffins to snack on.

Zucchini Apple Spice Muffins
adapted from Simply Recipes

2 1/2 cups grated fresh zucchini
1/2 cup grated apple
6 Tbsp. melted unsalted butter
1 cups sugar
1/4 cup brown sugar
2 eggs, beaten
2 teaspoons vanilla
1/4 cup applesauce
2 teaspoons baking soda
Pinch salt
1 cups whole wheat flour
2 cups all purpose flour or white whole wheat flour
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
couple dashes of ginger
Zest of half of a medium orange or lemon

Preheat the oven to 350 degrees F. In a large bowl, mix together the sugar, eggs, vanilla, and applesauce. Mix in the grated zucchini and apple and then the melted butter. In a separate bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Add these dry ingredients to the zucchini mixture. Fold in the zest.

Line muffin cups with paper liners. Divide batter evenly among cups – I used a scant 1/4 c per muffin. 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. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and let cool another 20 minutes.

Makes approximately 18 muffins.

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