Wednesday, April 25, 2012

zucchini Muffins

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As I wandered through the grocery store the other night I had a hankering for my mom’s Zucchini muffins. I absolutely LOVE my mom’s recipe, it’s so fluffy and moist and packed with flavor! And even better, there’s zucchini in there so it has to be healthy right??? Well… upon closer review of the recipe there’s no wonder why I love this recipe. IMG_9950

Once I got home with my zucchinis I started pondering the recipe. It seems as though my love for these muffins may have been partially due to the sugar content. There was a fair bit of fat in there too. Geeze Ma, I’m starting to wonder if this is a zucchini cake! Sorry, I love you, please forgive me.

So I started playing with the recipe a little. I figure if I up the ingredients that bring natural sugars and flavors to the muffin, maybe we won’t miss the sugar too much?IMG_9951IMG_9953

I decided to up the zucchini to two cups packed grated (don’t worry, recipe is below), and added toasted nuts, along with increasing the amount of raisins, nutmeg, and cinnamon.

The next morning I got up bright and early and gave the newly revised recipe a whirl. I have to say, I certainly enjoyed the end product!IMG_9963

Were the new muffins quite as good as my mom’s recipe? Honestly, no. But that is pretty much the same as comparing eating a cupcake or a rice cake! However, I would declare the new recipe a success. The muffins were really delicious and still held their light fluffy qualities. Now, I can eat these muffins and not worry about just how much extra sugar I have consumed.Recipe

What are you waiting for? Go try them!

2 comments:

Christi said... Best Blogger Tips[Reply to comment]Best Blogger Templates

Thanks for sharing such a great recipe!

Caspar said... Best Blogger Tips[Reply to comment]Best Blogger Templates

You are probably more a sugary kind of girl, but it seems to me that this recipe lends itself very wel for a salty version. Ditch the sugar and (part of the) cinnamon, add grated Parmesan or maybe a more melting cheese (in copious quantities) and it will make a great addition to a BBQ or a roast. What do you think?

I'll try it (and might even try the sweet version)

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