Egg-Free Friday; Muffins, Muffins, and More Muffins

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!

Freezer Friendly Egg-Free Cranberry Orange Scones

Yup, I’m still plugging away at this egg-free business. To the delight of my family, things are starting to taste much better.
My latest accomplishment- cranberry orange scones. I used this recipe from Don’t Waste the Crumbs. Oh..these are absolutely delicious! The best part? I did not have to alter the recipe. Towards the end of the recipe is a variation for those who find “cutting in the butter” to be challenging. Instead of eggs and butter, use extra cream.
Let me tell you, these scones are so scrumptious! If you have some cranberries hanging out in your freezer, you need to make these scones! Now. Go ahead, mix everything up, I’ll wait. Stop back in before you put them in the oven, I’m going to save your hips a couple of pounds.
That was easy, huh? So, everything is mixed up, the oven is hot, and the scones are formed into balls. Now see how many there are? Is this enough, or too much? Be honest.
If you have too many you can freeze the extras. (See how we’re doing your hips a favor? )
Take the extras, put them on a plate, cookie sheet, whatever you have handy. Pop that tray into the freezer for about an hour. You want to ‘flash freeze’ the scones so they don’t freeze together in one big glob. After an hour, put them in an airtight container. I use a freezer bag labeled with baking instructions.
When you are ready for another scrumptious breakfast or snack pull a few out of the freezer, and bake as normal. You may have to add a little time because they are frozen. But watch them! I only had to add an extra five minutes.
These tasted just as good, if not better after frozen. How about you? Do you freezer cook (or prepare)?