My mom used to grow zucchini in her garden in Minnesota. She was the sort of non-chalant gardener who allowed the zucchini to develop large enough to be how big is your arm. I actually never minded once the zucchini got that big because i quickly could stuff it with goodness and make batches upon batches of cooked goodies.
Sadly I’m no more as near my mom since she lives in Minnesota (soon Utah!). This year I wasn’t looking to get any free zucchini and figured I’d need to go with some up at the local’s farmer’s market. Turns out that Tony’s mother grew zucchini in her garden and so she kindly has been supplying me with all the current zucchini I could ever dream of. I still have three left and have already baked three batches of muffins and two loaves of breads. Perhaps it’s time for a little something savory? Oh la la.
These blueberry cornbread muffins have been on my brain forever. I REALLY LIKE cornbread muffins and may eat them any moment of day (or yr). They’re my weakness, especially when all buttered up and warm.
This time I thought which i woud create a slightly sweet breakfast version which was nutritious, bursting with fresh blueberries plus a hint of maple and vanilla.
The secret to keeping them moist without using main levels of butter/oil: Zucchini, of course! Zucchini allows you to reduce the amount of oil and/or butter in quality recipes without sacrificing taste; it also provides supplement C and plenty of antioxidants. WHOO HOO.
A note within the zucchini: You need to press your zucchini having a paper towel of excessive moisture.
What you should know about whole wheat flour: It’s simply no secret that I enjoy bake with whole wheat grains. HOWEVER I always use whole wheat pastry flour or perhaps a white whole wheat grains. They have similar nutritional benefits, they’re slightly bit of finer consistency which means you’ll get a lighter, fluffier muffin. You should use it in loaf of bread, muffins, cakes, cookies, etc.
Almond Air flow Almondmilk: I used Almond Breeze in this formula. I think next time I might try using the Almond Breeze Almondmilk Coconutmilk version to include a hint of coconut taste. Yummmm.
I can’t await you to definitely bake up a batch. Let me know should you choose by tagging #ambitiouskitchen on Instagram or posting a photo to my facebook web page I’ve said it before and I’ll say it again, I REALLY LIKE viewing your AK masterpieces!
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Dietary fiber: 2.5g
2 teaspoons cooking powder
1 cup Almond Air flow Almondmilk Unsweetened Vanilla
2 tablespoons melted coconut oil
1 heaping cup new or frozen blueberries
Preheat oven to 400 degrees F. Grease two 12 cup muffin tins with nonstick cooking aerosol or collection with paper liners. I usually spray the inside from the liners such that it ensures the muffins do not stay.
In a moderate bowl, whisk flour, cornmeal, baking natural powder and salt together. In a separate large bowl, mix collectively zucchini, egg, almondmilk, maple syrup and coconut oil. Add dry ingredients to wet substances and mix until just combined. Gently collapse in blueberries.
Separate batter into greased muffins mugs (you need to fill up about 15), filling them 3/4 full. Alternatively you can bake 12 and bake the remaining batter after the initial batch is completed (only when there is no need two muffin tins).
Bake for 15-18 minutes or until a toothpick comes out clean or with just a few crumbs attached.
You can use essential olive oil, butter or canola oil in place of the coconut oil if you like.
If your zucchini is extra moist (filled with water), you may need to squeeze out the surplus liquid using a paper towel. I didn’t have to but occasionally zucchini can get watery. Make use of your very best judgement.
Instead of whole wheat pastry flour, you can use white whole wheat grains. You could also try regular whole wheat flour but the muffins could become dense.
I have not tested a gluten free version of these.
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