Bamboo Spoon Award: Zucchini Muffins!

Congratulations to Ivy Connelly, the winner of our Bamboo Spoon Award on Thursday! She baked insanely yummy zucchini muffins with oat-graham-brown sugar topping (pictured above). And she was kind enough to email the recipe so we can all copy her! Thanks Ivy!

Zucchini Muffins (or bread)

3 eggs, beaten
1 cup oil
2 cups sugar
2 cups flour (can use white or whole wheat or a combination)
2 cups zucchini grated (can substitute summer squash or use a combination)
1 tsp. salt
1/4 tsp. baking powder
2 tsp. baking soda
3 tsp cinnamon
1 tsp vanilla
1 cup raisins or nuts (optional)
Mix ingredients thoroughly.
Pour into muffin tins or loaf pan.
Bake at 350 degrees, 25-30 minutes for muffins, 1 hour for bread.

Oat-Graham-Brown Sugar Topping

1/2 cup brown sugar
1/4 cup rolled oats
2 sheets of graham crackers, crushed
1/2 teaspoon cinnamon
6 tablespoons cold butter, cut in pieces
Mix the first four ingredients together.
Cut the butter in with a pastry knife.
Spoon on top of the muffins.
Bake as directed.

Bamboo Spoon Awards: Muffins!

Here's a fast and very simple muffin recipe to which you can add your favourite CSA ingredient and enter it in our Bamboo Spoon award this Thursday!

Sour Cream Muffins

(Recipe Courtesy Paula Deen)

yields: 24 small muffins or 12 large muffins

Ingredients

• 2 cups self-rising flour*
• 2 sticks butter, melted
• 1/2 pint sour cream
• any CSA ingredient such as: blueberries, tomatoes, chards, carrots, dandelion greens, parsley, basil, chives, onions etc

Directions

Preheat oven to 350 degrees F.

Combine all ingredients and spoon into small, un-greased muffin tins. Bake for 20 to 30 minutes.

*If you don't have self-rising flour do not panic, making your own is super easy!

For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt and mix to combine. That's it :)

Buon Appetito!

Thyme

Thyme is a wonderful herb that will crackle in the frying pan with a little oil and work wonders on just about anything. If you sometimes crave a little savory touch to your breakfast, here's a delicious recipe for adults and kids alike!!

You do not need a special pan but a convection oven does help.

Thyme Popovers by Ina Garten (2004 all rights reserved)

Level: Easy Cook time: 30min Yield: 12 Popovers

Ingredients:

- 1 1/2 tbs unsalted butter, melted + some softened butter for greasing pans

- 3/4 tsp kosher salt or grey salt

- 1 1/2 tsp chopped fresh Thyme leaves

- 3 extra-large eggs, at room temp!

- 1 1/2 cups whole milk, at room temp

Directions:

Preheat oven to 425 degrees F.

Generously grease popover pan (or custard cups, muffin pan) with softened butter. Enough for 12 popovers. Place the pans in the oven for 2 min to preheat.

Meanwhile, whisk together the flour, salt, thyme, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans LESS than half full and bake for exactly 30min. Do not peek. Serve hot!

You can enjoy them as is or with some thinned honey (h20+lemon juice).