I was crazy enough to think I could write two blogs. I wanted one to be full of baking recipes and another with healthy recipes. Unfortunately, I don’t even have time to update one blog let alone two. So I am officially deleting my second blog after posting the recipes on Every Variety.
The first one up is a Zucchini Blueberry Muffin recipe…a bit late in the season but I think there might still be some zucchini around.
These Zucchini Blueberry Muffins are so so so (triple so intended) soft in a beautifully moist way. I made 16 small muffins and a loaf cake with this batter. I cooked a batch of muffins first and then the loaf cake.
These muffins came about when I decided I wanted to make a healthy batch of muffins, which included vegetables, to add to my sons lunchpack. I found a zucchini bread recipe I liked and adjusted it to make it cakey. I replaced half the oil with apple sauce and reduced the sugar to a minimum.
Zucchini Blueberry Apple Sauce Muffins
- 3 eggs, lightly beate
- 1/2 cup (125 ml) vegetable oil (I use mustard oil)
- 1/2 cup (2 medium apples pealed, chopped, boiled and mashed)
- 3 teaspoons vanilla extract
- 200 grams Muscovado sugar (or other raw brown sugar)
- 150 grams white sugar
- 3 cups shredded zucchini (rinsed and squeezed)
- 3 cups (330…
View original post 252 more words