Blueberry Zucchini Muffins
This one I pulled from several resources as I make blueberry muffins frequently. I prefer a healthier version, however I love the sweet addition of granulated sugar. For the most part I got the recipe from a blog called sweethappylife who took the recipe from other blogs because the same basic recipe kept popping up. My favorite are all of the comments stating how original the combination of blueberry and zucchini are when the combination is all over the internet.
I used half of the oil and replaced it with an applesauce packet (banana apple). I also used egg whites instead of a whole egg, and I added 1/4C orange flavored cranberries for an added flavor boost. I have tried adding extra blueberries, but the muffins become too dense and wet so I thought dried fruit would do the trick and I was very pleased. I also reserved some of the sugar in the recipe and used it to sprinkle on top of the muffins for a sweet crust type effect.
Ingredients: Makes 12 muffins about 150 calories each
1 whole wheat flour
1/2 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
1/4 cup olive oil
1/4 cup applesauce
1/4 cup almond milk
1 teaspoon vanilla extract
1 cup shredded zucchini (packed and dried)
1 1/2 cups fresh blueberries (frozen is fine too)
In a medium bowl combine the flours, baking soda, cinnamon and salt.
In a large bowl combine the sugar, egg, olive oil, applesauce, milk and vanilla, mixing well. Stir in the zucchini. Make sure grated zucchini is squeezed dry of all liquid.
Add the dry ingredients to the wet, stirring until just combined. Fold in the blueberries and dried fruit. Spoon batter into the muffin cups and bake for 20 minutes. Let cool and set up slightly before eating.
I am off to Rome today! Ready to experience and write about new food ventures. Be back next month.