Wednesday, May 9, 2012

Blueberry Zucchini Muffins

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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