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August 8, 2011

I’m going to start making healthy(ish) muffins more regularly, mostly so AJ will actually eat something with nutritional value in the morning – all he consumes at work all day, as far as I’m aware, is Mountain Dew.  I bought some zucchini on my farmer’s market trip this week, and on a very cheery blog called maya*made I found a recipe for Lemon Zucchini Berry muffins.  I especially like that she uses maple syrup as the sweetener, and you can pretty much use any kind of squash or berry in this.  I used blackberries and raspberries.  I didn’t make any other variations on the recipe this time – maybe next time I’ll add pecans or walnuts – I know, I’m one wild and crazy gal.

a couple notes if you’ve never baked with zucchini:

  1. 1 medium zucchini = about 1/2 cup grated zucchini.  So, for this recipe, I used 3 zucchini.
  2. don’t buy just 1 or 2 gigantic zucchini thinking you’re clever.  They usually just have more water content, and…
  3. …you need to strain all the water out.  I used a fine mesh strainer, straining half a zucchini at a time
On a final note, I really only blogged about these so I could post one of my all-time favorite youtube videos.  Muffins!
What’s your favorite muffin recipe (and don’t say glass or pencil please)?
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