Slices of my life

There is a yummy summertime vegetable hidden in me!

Any guesses on what it may be?

If you guessed Zucchini….you are correct!!

Chocolate Chunk Muffins with a Secret

Whatcha Need:

• 3/4 cup all purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/4 cup chocolate chunks (or chips) plus more sprinkled on top just before baking

How to do it:

•  Mix dry ingredients (Flours, sugar, baking soda, cinnamon, salt) together in a bowl and set aside
•  Add wet ingredients  (Egg, milk, lemon juice, vanilla, vegetable oil) together in a stand mixer or electric mixer.
•  Slowly add dry ingredients into wet until combined
•  Fold in zucchini and chocolate chunks
• Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

After making a fantastic chocolate cake that called for buttermilk, I was left with lots left and not many ideas on what to do with it! Lucky  for me, other ladies have figured out what to do with this interesting ingredient! Every search I did I found myself coming back to these simple cinnamon buttermilk muffins. They we very easy and are moist and delicious!

Cinnamon Buttermilk Muffins

Whatcha Need:

7 Tbs. unsalted butter, at room temperature
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 cup buttermilk
1 1/2 tsp. vanilla extract

For the topping:
2/3 cup sugar
1 Tbs. ground cinnamon
6 Tbs. (3/4 stick) unsalted butter, melted

How to do it:

Preheat an oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.

To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.

In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.

Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.

To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. Makes 9 muffins

These make a super easy breakfast on the go! Just throw in what you have around, veggies, etc…and go!

Whatcha Need:

• 3/4 cup egg substitute OR 3 eggs or 3 whites
• Cheese, Sausage crumbles, etc.
• Diced peppers, spinach, etc.
• Salt & Pepper

How to do it:

1. Preheat oven to 350 degrees
2. Mix everything together
3. Let cool!