Boo Boo has been my sous chef for several years. I love having her help me in the kitchen. This spring I have been letting her participate in the cooking process more and more. She made these Blueberry Zucchini Muffins all by herself.
3 eggs, lightly beaten
1 c vegetable oil
3 t vanilla extract
2 1/4 c white sugar
2 c shredded zucchini
3 c all purpose flour (1 1/2 c white and 1 1/2 c wheat)
1 t salt
1 t baking powder
1/4 t baking soda
1 T ground cinnamon ( we use a bit less)
1 pint fresh blueberries (frozen work too)
Preheat oven to 350 degrees. Line 28 muffin cups with liners.
In a large bowl, stir together eggs, oil, vanilla and sugar. Fold in the zucchini. Beat in dry ingredients. Gently fold in blueberries. Fill muffins cups 2/3 full.
Bake for 12 - 15 minutes or until a toothpick inserted in the center comes out clean.
These freeze very well for a quick weekday breakfast.
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