Martian Muffins
My wife has been making these for our family for years, and for canvassers for the last few elections. They are quite popular. I have also included a link to the PDF of the recipe below.
(a local variant on the zucchini bread recipe on p. 553 of The Fanny Farmer Baking
Book by Marion Cunningham – Knopf, 1984)
To maximize zucchini use: wash (don’t peel or you lose the Martian effect), remove
seeds from, shred, and freeze fresh zucchini (baseball-bat size is fine). Thaw and drain,
squeezing out most of the water. Volume reduces by a factor of nearly four. Use the
drained zucchini for the recipe. (Fresh works too.)
Can be baked in a loaf pan or in muffin tins. Baking as muffins in paper cups makes
them very easy and convenient to store in freezer for future lunches and snacks.
This recipe makes 2 loaves or somewhere around 24 muffins (very roughly). It halves or
doubles well.
3 c flour (½ white, ½ whole wheat)
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves or allspice
1/2 cup milk
2 eggs, slightly beaten
1/2 cup vegetable oil
1/2 cup sugar (or a little less)
2 cups shredded raw zucchini (see note above)
3 generous (adult) handfuls semisweet chocolate chips
Preheat oven to 350°F. Grease bread pans and/or line muffin tins.
Combine and stir together dry ingredients (except sugar and chocolate chips) and set
aside.
Mix milk, eggs, oil, and sugar well; add and stir in zucchini. You may need to
disentangle it from the beater periodically if using an electric mixer
(but you really don’t need an electric mixer – a wooden spoon works fine).
Add dry ingredients to wet; mix thoroughly; finally, stir in chocolate chips.
Bake about an hour, or until lightly browned outside and not sticky inside (a sharp knife
should come out clean). Muffins take a bit less than an hour (45 min.); loaves may take
more.
My wife has been making these for our family for years, and for canvassers for the last few elections. They are quite popular. I have also included a link to the PDF of the recipe below.
(a local variant on the zucchini bread recipe on p. 553 of The Fanny Farmer Baking
Book by Marion Cunningham – Knopf, 1984)
To maximize zucchini use: wash (don’t peel or you lose the Martian effect), remove
seeds from, shred, and freeze fresh zucchini (baseball-bat size is fine). Thaw and drain,
squeezing out most of the water. Volume reduces by a factor of nearly four. Use the
drained zucchini for the recipe. (Fresh works too.)
Can be baked in a loaf pan or in muffin tins. Baking as muffins in paper cups makes
them very easy and convenient to store in freezer for future lunches and snacks.
This recipe makes 2 loaves or somewhere around 24 muffins (very roughly). It halves or
doubles well.
3 c flour (½ white, ½ whole wheat)
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves or allspice
1/2 cup milk
2 eggs, slightly beaten
1/2 cup vegetable oil
1/2 cup sugar (or a little less)
2 cups shredded raw zucchini (see note above)
3 generous (adult) handfuls semisweet chocolate chips
Preheat oven to 350°F. Grease bread pans and/or line muffin tins.
Combine and stir together dry ingredients (except sugar and chocolate chips) and set
aside.
Mix milk, eggs, oil, and sugar well; add and stir in zucchini. You may need to
disentangle it from the beater periodically if using an electric mixer
(but you really don’t need an electric mixer – a wooden spoon works fine).
Add dry ingredients to wet; mix thoroughly; finally, stir in chocolate chips.
Bake about an hour, or until lightly browned outside and not sticky inside (a sharp knife
should come out clean). Muffins take a bit less than an hour (45 min.); loaves may take
more.
| martian_muffins.pdf |