Just when I thought I was done with berries for a little bit, the U-Pick blueberry signs went up. This past month I have been busy picking, cleaning, and freezing strawberries, raspberries, blackberries, and cherries. And now blueberries.
My stepson requested blueberry muffins. Since I am a huge fan, I set out to find a
decent good egg-free recipe. I tried a few, but they were just ho-hum.
This morning the sweet little baking angels prodded me to try Google one more time. I stumbled upon Art of Dessert.
This blueberry muffin recipe is mind blowing! I don’t think I have ever tasted muffins this good.
If you have an abundance of blueberries, you have to make these muffins. *If you don’t have an abundance of blueberries, stock up when they are on sale!
Okay, I’ll stop with the blueberry muffins. Lets talk zucchini.
For those of you with a garden, you know that once the zucchini is ripe its hard to keep up with. We picked our first zucchini less than a week ago. We have ate the lovely vegetable for dinner almost every night for the past week. We have given it away. I have been baking like a fool. (Seriously, I am a fool. It is August!)
Well the boys have voted on their favorite zucchini muffin recipe.
Yup, you read that right. Egg free chocolate chip zucchini muffins. (Say that three times fast.) The recipe is adapted from Madhuram’s Eggless Cooking, and can be found here. I did make a few adjustments, but I’m sure the muffins would be perfect following the recipe (if you haven’t noticed, I tend to use recipes loosely). I’ll share my adjustments later.
*This recipe made 24 mini muffins, and 12 regular muffins. While I was washing up the dishes, my sneaky boys were pulling muffins off the counter behind me. There were six muffins of each size left by the time I caught on, so I guess this recipe is a keeper!
What are your favorite zucchini recipes? I have a feeling we are going to need all the recipes we can get!