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The other night as I was getting dinner ready my daughter asked if we were having any bread with dinner. I hadn't planned on it. Then I remembered I had some squash a friend had given to me. I have a great Zucchini Muffin Recipe that's really easy. No reason squash shouldn't work, right?
Right! They were super yummy, and just as easy as I had remembered. Hope you enjoy this recipe as another way to use up your bounty of fresh squash.
1 cup whole wheat flour
1 cup all-purpose flour
4 teaspoons baking powder
1 cup sugar
2 eggs
1 cup fat free milk
2 Tablespoons butter, melted
1 teaspoon salt
1 cup grated zucchini (or squash)
Stir the dry ingredients together. Beat eggs till foamy. Add to the milk and butter.
Add the liquid ingredients and the zucchini to the dry ingredients, stirring until just moistened.
Grease (or spray) a 12-cup muffin tin. Fill each cup 3/4 full and bake at 375 degrees for 15-20 minutes.
Serve with butter.
Happy eating!
linking up with Made by You Monday
I love rice! There I said it.
I found this recipe years and years ago. I pull it out every summer as it's perfect for gardeners and non-gardeners alike. You can substitute any of the canned ingredients with fresh with no changes to the recipe. I'm sure you could use other veggies as, but I love these flavors so I use these. I usually substitute garlic for the coriander, but that's because I have an unnatural affinity for garlic
3/4 cup or one medium onion, chopped
1 lb. zucchini, thinly sliced
3 Tablespoons butter
1 cup canned whole kernel corn, drained OR fresh OR frozen
1 cup canned, diced tomatoes (I like the ones with basil, garlic and oregano) OR fresh tomatoes, diced
3 cups cooked rice
Salt and pepper to taste
Saute onions and zucchini in butter until tender. Add remaining ingredients (except for rice), cover, and simmer for 15 minutes. Stir vegetables and rice together. Serve as a side dish for 6 or a main dish for 4.
Easy, breezy, and yummy to boot!
Happy eating : )
