I really love zucchini. I especially love it in baked goods. The Chocolate Zucchini Cake is marvelous. So are these lovely Zucchini Muffins. Quick. Easy. Soooooo tasty. They smell so good while baking...I can hardly wait to get them out of the oven and get one in my mouth. They practically melt in your mouth. You can skip the cinnamon sugar topping...and the mini chocolate chips...but why?
Zucchini Muffins
In a bowl, combine flour, brown sugar, baking soda, cinnamon and salt. In a separate bowl, combine beaten egg, oil, buttermilk and vanilla. Mix well. Stir into dry ingredients, mixing just until moistened. Just mix briefly. Stir in zucchini and chocolate chips. Fill greased or paper lined muffin cups two-thirds full. In a small bowl, combine cinnamon and sugar. Spoon about 2 teaspoons cinnamon sugar mixture onto each batter filled cup. Bake at 350 for 20 to 25 minutes.
Does this recipe make more than you want to feed the family today? Want them to be practically as fresh as today when you eat them later? Freeze them! Did you know you can freeze them? Yes, you can. Here's how.
While the muffins are still slightly warm, put each in its own sandwich bag. Press out as much air as possible. Now put the individually bagged muffins together in a gallon size freezer bag. Again press out the air and store them in the freezer.
When you desire a yummy Zucchini Muffin, just take one (or more) out of the freezer. Be sure to seal up any remaining in the freezer. Either let it (them?) thaw at room temperature (it doesn't take long) or put it them in the microwave for a few seconds. Be careful with this part, though, because over-microwaving (is that a word?) will make the muffin(s) tough. If you microwave a muffin that is already at room temperature, just 10 seconds is enough to make it slightly warm and oh so delicious. Melted chocolate chips in a warm Zucchini Muffin.
Make some for now and freeze some for later. You'll be the hero today...and tomorrow!
Does this recipe make more than you want to feed the family today? Want them to be practically as fresh as today when you eat them later? Freeze them! Did you know you can freeze them? Yes, you can. Here's how.
While the muffins are still slightly warm, put each in its own sandwich bag. Press out as much air as possible. Now put the individually bagged muffins together in a gallon size freezer bag. Again press out the air and store them in the freezer.
When you desire a yummy Zucchini Muffin, just take one (or more) out of the freezer. Be sure to seal up any remaining in the freezer. Either let it (them?) thaw at room temperature (it doesn't take long) or put it them in the microwave for a few seconds. Be careful with this part, though, because over-microwaving (is that a word?) will make the muffin(s) tough. If you microwave a muffin that is already at room temperature, just 10 seconds is enough to make it slightly warm and oh so delicious. Melted chocolate chips in a warm Zucchini Muffin.
Make some for now and freeze some for later. You'll be the hero today...and tomorrow!
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