This time of year, zucchini is everywhere. It’s coming out of our ears. And, it’s this time of year when I make dozens of tiny (and big) zucchini muffins. They are the same muffins I’ve been making for years. When my sons were just little guys, they loved picking up the sweet mini-muffins — just the right size for their little hands. As they got older, the muffins got bigger.
I made another batch this morning. It didn’t take long, because I had the dry ingredients already measured out, ready to be poured out of a zip-top storage bag. I usually have a few bags of the premeasured dry ingredient mix in my pantry this time of year. It doesn’t take me long to peel and grate zucchini. My food processor makes fast work of the grating. I grate more than I need, measure out 1-1/2-cup-portions and refrigerate or freeze them for the next batch of muffins.
This morning I made more muffins, but with a peachy twist. I peeled a couple of peaches and tucked a thick slice into each of the large muffins just before popping them into the oven. In the mini-muffins, I pushed a peach chunk into the middle of each. I sprinkled a full teaspoon of turbinado sugar over each large muffin before baking. Together with a little peach juice that oozed out while baking, each muffin had a crinkly, crunchy top.
Besides the fact that each bite of Peachy-chini Muffin is moist, sweet and delicious, I love the fact that the batter can be refrigerated for up to a week. Warm, fragrant muffins can be baked at anytime. And, the baked muffins can be wrapped up tight and stored in the freezer. They’re great warmed up and eaten with a big mug of hot cocoa on a cold winter morning.
I’ve saved a little batter this time. I’ll bake them when my assistant is here to help me get ready for my demonstration at the Women’s Expo in Bemidji this Saturday. They’ll be just right for a coffee break.
If you are in the Bemidji area, come see me on Saturday morning at the Expo. I’ll be giving a cooking demonstration at 11:00, sharing some of my favorite recipes for unique healthful and "skinny" fun-to-eat dips, dippers and finger foods that will take you from these last hot days of summer all the way through the "fat" holiday celebration season.
I’ll be presenting another cooking program in Dickinson, North Dakota at the Women’s Expo on Saturday, September 12th at 10:00.
Saturday, October 10th you can come see me at the Women’s Expo in Willmar, Minn.
Thursday, November 5th I’ll be teaching a cooking class in Moorhead, Minn. titled, "The Start of Something Big — Holiday Appetizers." Registration begins August 28th through Moorhead Community Ed. Details will also be available at their web site beginning August 28th: https://communityed.moorhead.k12.mn.us/
I’ll be looking forward to seeing many of you during the next few months.
In the meantime, enjoy these Peachy-chini Muffins.
- 2 eggs, beaten
- 2/3 cup canola oil
- 2 teaspoons vanilla extract
- 1 1/2 cups sugar
- 1 1/2 cups peeled and shredded zucchini
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1 to 2 peaches, peeled and cut into thick slices (a thin-skin peeler works great for removing the skin from peaches)
- Turbinado or sparkling sugar (1 teaspoon per muffin)
Preheat oven to 400 degrees.
Beat eggs. Stir in oil, vanilla, sugar and zucchini.
Combine flour, baking powder, cinnamon, salt and soda in sifter. Sift into zucchini mixture. Mix just until blended.
Coat muffin tins with non-stick cooking spray. Fill muffun cups 2/3 full. Push a peach slice into each muffin-cup of batter. Sprinkle each muffin with 1 teaspoon of turbinado sugar.
Bake in preheated oven for 15 to 20 minutes. Size of the muffins will determine the number you will get and how long they will take to bake.