More importantly my gal's in Mississippi and she's a good southern house girl-friend now. Soon to be starting farmers markets and fixing school lunches but for now, antiquing, cookin' and bloggin about it.
Read this repost of a new blog as it is very HB: http://thearmchairfoodie.wordpress.com/
I have this habit of getting overly excited at farmers’ markets and purchasing so much food (sometimes because I have chatted up the farmers for some long at their booth that I feel like I HAVE to purchase something from them, case in point I bought a pound of muscadines today? Haha, so muscadine pie to come soon…) that it goes bad.
This happens to me with zucchini all the time because it is so inexpensive – and I love vegetables and it’s really such a great one.
So today I settled on some zucchini muffins. Recipe courtesy of MyRecipes.com and some lady named “Kathie”. Love her, because these turned out really well for my first blog!
Also, I hate it when people are like “Oh, its so easy to make, blah blah blah” and then its like a nightmare to gather ingredients and try and do so much at one time – BUT this is actually really easy, so just trust me on that one. And should provide breakfasts and late night sweet tooth cravings for a 1/2 a week at least.
Here we go (modified just a tad from MyRecipes.com)
INGREDIENTS
- 1 2/3 cups flour
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/3 cups shredded zucchini (about a third of a medium-sized guy)
- 1/2 cup milk
- 2 tablespoons canola/vegetable oil
- 2 tablespoons honey
- 1 large egg
- something to grease up the muffin tins – I developed a mechanism out of a butter stick for this task, that was fun
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
PREPARATION
PREHEAT OVEN TO 400°.
- Spoon flours into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture (this part was really enjoyable to me); add milk mixture, stirring just until moist. Spoon/pour batter into 12 muffin cups coated with cooking spray.
- Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400° for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack (or a pretty plate, like I did)
And then your house will smell good and you will have some delicious treats with a vegetable in them (GREAT!).
Ingredient snobbery:
The cinnamon is from an awesome little spice shop in Boulder, CO called Savory Spice Shop via one of my favorite foodie muses/best friends Sarah “Better wear your loose pants when she invites you over to dinner” Babbitt. It’s a Vietnamese cinnamon and is more flavorful than your average spice. Great in savory dishes, I think this cinnamon may have been one huge reason these muffins were so divine.
Zucchini was from the Mid-Town Farmers’ Market here in Oxford, MS.
The milk I used was whole and is from Brown Family Dairy (watch the video if you have time!). I am not a milk enthusiast at all, I really hate it, in fact, but this milk seriously rocks. It tastes like white blissful heaven. I am really itching to get out to the dairy, as I herd (get it?) recently that Mr. Brown has the happiest (sorry, CA) and friendliest cows around. You can walk right up to them and thank them for their delicious milk while giving them a quick rub on the head. I love cows.
The honey is also local, from Mardis Honey Farm (the result of chatting with bee keeper at market for so long / needing to purchase something from him…) It’s so yummy and tastes just like the honey you would imagine pooh bear pining after. “Straight from the bee’s mouth to yours” (eww or cool?)
Well, that’s that – time to head off to another culinary adventure! Lots of love.
Sunny
Grade from Professor Eli John: A+
