Archive for September, 2012

September 21, 2012

Corny!

I love saving summer sweet corn for use in the long winter months!  Cutting corn off the cob can be tricky, messy and dangerous, but years ago my grandma gave me a genius tip that takes care of all that.  Grab yourself some blanched sweet corn {put ears of corn in boiling water for 5-6 minutes, then immediately put it into ice water to cool} and an angel food cake pan and take a look at this video!

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September 18, 2012

Zucchini Chocolate Chip Muffins

I’d love to show you a photo of my scrumptious zucchini chocolate chip muffins, but they never last long enough to capture on film!  But, trust me, you’re going to want to keep track of this recipe!  Every time I make them, my kids smother me with hugs and kisses and tell me I’m the best mom ever.  Not even kidding!  They love these things that much.

This year I haven’t gotten any zucchini from my garden.  Nope, not. a. single. one.  Major {un}perfect fail!  Still not sure what the problem was.  Luckily I had some generous friends who were willing to share a few of their billy club sized green monsters, which I immediately shredded and froze for future muffin-making.

When I make these, I always double the recipe so I end up with at least 4 dozen.  I freeze about half of them and *try* to forget about them so that we don’t finish all 48 within the week.  Sometimes I make the double batch with half  shredded zucchini and half mashed bananas.  SO GOOD!  And, without further ado…the recipe!

Zucchini Chocolate Chip Muffins
makes 24 muffins

  • 3 cups flour
  • 1-1/2 cups sugar
  • 2 tsp. baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 eggs, beaten
  • 1 cup vegetable oil {or substitute unsweetened apple sauce}
  • 1/2 cup milk
  • 2 Tbsp lemon juice
  • 2 tsp vanilla
  • 2 cups shredded zucchini
  • 1 cup chocolate chips
  1. Combine dry ingredients {flour, sugar, baking soda, cinnamon & salt} in a medium bowl
  2. In a separate bowl mix eggs, oil, milk, lemon juice and vanilla
  3. Stir wet ingredients into dry and mix until moistened
  4. Fold in zucchini and chocolate chips
  5. Fill greased or paper-lined muffin cups 2/3 full
  6. Bake at 350 for 20-25 minutes
  7. Try not to burn yourself sneaking a taste of these babies straight out of the oven

**You can thank me later** 🙂

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