These are my favorite muffins when I have a plethora of zucchini from my garden. I originally found this recipe on a website that is no longer available. Bummer. Good thing I printed the recipe.
This recipe calls for 2 1/2 cup all purpose flour and 1/2 cup wheat flour. I changed it to 2 cup all purpose flour and 1 cup wheat flour because I like the crunch it gives the muffin. You can do whatever you fancy.
And, it also contains buttermilk. Any recipe with buttermilk is an automatic draw for me.
It's a pretty easy recipe.
Shred your zucchini with a cheese grater on the course side. You can also use fresh or frozen blueberries. I have used both. Frozen blueberries keep their shape a bit more and are a little juicier, in my opinion.
I use an ice cream scoop for my muffins and cupcakes. I have several sizes. I used a #20 scoop and filled all 24 muffin cups evenly.
You can print the recipe to these muffins HERE.
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