Today I’m participating in the Ultimate Blog Swap. You’ll find me posting over at Malisa Price-Cooking, Crafting, Opinions & More about Using Pinterest and Google Calendar to Menu Plan, and I’m excited to welcome Jen from Happy Little Homemaker to My Favorite Finds:
I think my favorite thing about summer is the plethora of fresh summer produce. When you grow your own, or even when you purchase it in the store or at the farm, there is almost always more than I can eat before it goes bad. Making muffins is my favorite way to use up the summer produce that might not be texturally pleasing to eat on it’s own anymore. Here is a trio of muffins using three of my favorite (and abundant!) summer fruits & veggies: Rhubarb, Stawberries & Zucchini.
- 1/2 c. whole wheat flour
- 1 c. regular flour
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 egg
- 1 tsp. vanilla
- 2/3 c. light brown sugar
- 2/3 c. applesauce, unsweetened OR vanilla yogurt
- 1/4 c. oil
- 1 c. rhubarb, chopped
Preheat oven to 400 degrees. In one bowl, combine flour, baking powder, cinnamon, baking soda and salt. In another bowl mix together egg, vanilla, brown sugar, unsweetened applesauce (or yogurt) and oil. Pour wet ingredients into the dry & stir until thoroughly combined. Fold in rhubarb.
Spray muffin tin pan with non-stick cooking spray or add parchment paper or foil liners. Fill each muffin tin until 2/3 full.
Bake at 400 degrees for 18-20 minutes or until toothpick comes out clean.
You could also put this in an 8×8 or 9×9 pan & cook for ~25-30 min.
- 1 c all-purpose flour
- 1/2 c whole wheat flour
- 1-1/4 c strawberries, crushed
- 1/2 c sugar
- 1/3 c oil
- 1/3 c yogurt or applesauce
- 2 eggs
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
Warm all ingredients to room temp. Preheat oven to 350F. Mix together in a large bowl & stir until just combined. Pour into papered muffin cups. Bake until toothpick inserted in center comes out clean – about 30 minutes.
Yields 12 muffins.
Zucchini Pineapple Muffins
- 2 eggs
- 1-1/4 cups sugar
- 1/2 cup vegetable oil
- 1/2 cup vanilla yogurt or applesauce
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground nutmeg
- 2 cups shredded zucchini
- 1 can (8 ounces) pineapple, undrained – I like chunk cut best, but crushed works well, too.
In mixing bowl, beat eggs, sugar, oil and vanilla. Combine dry ingredients in another bowl; stir into egg mixture until just moistened. Fold in zucchini and pineapple (with juice).
I read a tip where a woman makes her quick breads in cake pans for ease of cooking and use. I have started doing this and find that I don’t get raw places in it. If you choose to do this, use a greased 9×12 baking pan. Otherwise, use two greased bread loaves or muffin tins.
Bake at 350 for 40-70 minutes (40-50 for cake pans, 60-70 for bread pans, 20-30 minutes for muffins).
In any of these recipes you can eliminate the yogurt/applesauce for an equal amount of oil. You can also use any proportion of any type of flour you like (all whole wheat or all a/p flour) as long as the total is the same.
For a taste of summer this fall or winter:
*You can freeze all these fruits and veggies to easily bring forth a burst of summer in the dead of winter. For rhubarb, I simply slice it like I would celery. I freeze it in 1 cup portions in either plastic containers or freezer baggies. I defrost them for a little while before using to ensure the muffins aren’t soggy.
*For strawberries, you need to wash, drain and dry them. You can chop them up and freeze like rhubarb OR you can place them on a cookie sheet and freeze until hard. Place in double freezer bags with as little air as possible and put back into freezer.
*For the zucchini, I shred it, skins & all, and place in a freezer bag or plastic container in 1 cup portions. The rhubarb & zucchini, they don’t LOOK appealing once defrosted but work great in muffins!
What is your favorite summer produce?
Jen is a Catholic wife & mother to two beautiful little girls. Always learning, she likes to help women by sharing her knowledge in attempt to make things easier. You can find Jen writing about Catholicism, kids and cleaning at Happy Little Homemaker.