Late Summer Zucchini Muffins

Makes 16
1.5 cups all purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1.5 cups grated zucchini (about two small-medium sized zucc’s)
1/2 tsp salt
2 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract (or, vanilla paste)
1/3 cup canola oil
2 tsp baking powder
Cinnamon and sugar for topping

• Preheat the oven to 375. In a large bowl, whisk together the flour, sugars, salt, baking powder, cinnamon and nutmeg. Set aside.
• In a medium sized bowl, combine the grated zucchini, eggs, vanilla and oil. Stir well to combine and then gently stir into the flour mixture. Be careful not to overwork this—it will lead to dense muffins!
• Fill lined muffin tins about 3/4th of the way up with the batter and then sprinkle cinnamon and sugar on each. Bake for about 30 minutes or until golden.

Banana Mango Muffins
makes about 16 muffins

Ingredients:
1 large ripe mango, peeled and roughly chopped
1/2 cup chopped dried mango
1 ripe banana, mashed
2 1/2 cups flour
1/2 cup sugar
3/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 cup unsweetened dried coconut
2 eggs
1/4 cup canola oil
additional sugar for sprinkling

 
Directions:

• Preheat oven to 375 degrees.
• Put the mango (fresh, not dried) in a blender and process until smooth. Set aside.
• Whisk together the flour, sugar, baking powder, cinnamon, salt, coconut and chopped dried mango in a large bowl.
• In another bowl, combine the mashed banana, mango puree, eggs and canola oil. Pour the wet ingredients into the dry ingredients and mix until smooth (batter will be thick).
• Scoop batter into greased muffin tins about 3/4th of the way full. Sprinkle additional sugar on top. Bake for 25 minutes or until a toothpick in the center comes out clean.

Time:
40 minutes

Carrot Cake Muffin Bars
makes about 12 squares

3/4 cup all purpose flour
3/4 cup packed dark brown sugar
1 stick butter, softened
1 egg
1 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
1 cup old fashioned (or quick) oats
1 cup grated carrot (2 medium carrots or 1 huge carrot)
1/4 cup milk
1/2 cup roughly chopped walnuts
Preheat the oven to 350.

• In a large bowl, combine the flour, baking powder, cinnamon, salt and oats. Set aside.
• Cream together the butter and brown sugar until light and fluffy. Add the egg and beat again until smooth. With mixer on low, slowly stream in the milk. Add the dry ingredients, grated carrots and walnuts and mix until just combined.
• Scoop batter into a greased nine inch square pan and bake for 25-30 minutes, or until golden.
• Let cool completely (about 20 minutes) before cutting into squares.

Cinnamon Toast Muffins
makes nine muffins
1 cup all purpose flour
3/4 cup whole wheat flour
3/4 cup milk
3/4 cup sugar
1.5 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ground ginger
1/3 cup oil
1 egg

For topping:
4 tablespoons butter
1/2 cup sugar
1 tsp cinnamon

• Stir together the flours, spices, baking powder and salt in a large bowl. In a separate bowl, combine the milk, oil, egg and sugar. Add the wet ingredients to the dry and stir only until combined. Scoop into a greased muffin pan and bake at 350 for about twenty five minutes.
• During the last five minutes of baking, melt the butter on the stove and add the sugar and cinnamon. Right when the muffins come out of the oven, pop them out and dunk them in the butter mixture. Let cool and devour.

Banana Mango Muffins
makes about 16 muffins
Print this recipe!
Ingredients:
1 large ripe mango, peeled and roughly chopped
1/2 cup chopped dried mango
1 ripe banana, mashed
2 1/2 cups flour
1/2 cup sugar
3/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 cup unsweetened dried coconut
2 eggs
1/4 cup canola oil
additional sugar for sprinkling

Directions:

• Preheat oven to 375 degrees.
• Put the mango (fresh, not dried) in a blender and process until smooth. Set aside.
• Whisk together the flour, sugar, baking powder, cinnamon, salt, coconut and chopped dried mango in a large bowl.
• In another bowl, combine the mashed banana, mango puree, eggs and canola oil. Pour the wet ingredients into the dry ingredients and mix until smooth (batter will be thick).
• Scoop batter into greased muffin tins about 3/4th of the way full. Sprinkle additional sugar on top. Bake for 25 minutes or until a toothpick in the center comes out clean.

Time:
40 minutes