*dusts off the cobwebs*
Goodness. It feels like it's been so long since I've been here but I just looked and I did do Muffin Monday in June. July and August were such overwhelming months work-wise and health-wise that it feels like it has been ages since I pulled out a baking pan. The day after the last Muffin Monday I had a follow-up at my dermatologist. It should have been an appointment filled with great news. The medication worked. My issue cleared. Let's celebrate! However, my dermatologist noticed that my blood pressure was extremely high even though I felt fine. I monitored it for a couple weeks and while it lowered, it still was pretty high. One Sunday it came down to bake bagels for Bread Bakers or go to the doctor. I reluctantly chose doctor. Long story short, I'm now medicated. Bleh. I had grand plans to exercise and do this and that to help but work won't let me great.
ANYWAY, let's talk muffins. Someone in a vanilla group I'm in mentioned some zucchini snickerdoodle bread she made and I thought - "That's it! Those will be my muffins for July." Luckily my supermarket still had zucchinis. I ate so many of them that I had to skip dinner. They are pretty delicious. They aren't terribly sweet as I didn't use all the topping in the recipe below.
More muffins for you below! Scroll down to see and visit them all.
Zucchini Snickerdoodle Muffins
Yield: ~18 muffins
Ingredients
3 eggs
1 1/4 cups sugar
1 cup oil
2 teaspoons vanilla extract
3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cream of tartar
2 cups grated zucchini
Topping
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon cream of tartar
Directions
Preheat oven to 350 F and line a muffin pan. I used a 12-cup standard muffin pan plus 12 mini muffins. You can get about 18 standard muffins.
Whisk together eggs, sugar, oil, and vanilla. In another bowl whisk flour, cinnamon, baking soda, salt, cream of tartar. Add the wet ingredients to the dry ingredients and stir until just combined. The batter is THICK! Gently fold in the grated zucchini.
In a small bowl, whisk together the ingredients for the topping.
Scoop batter into each muffin well until a bit less than half filled. I added about 2 tablespoons. Sprinkle in some of the topping. I didn't use too much here. Maybe about half a teaspoon but I definitely could use more. Top with additional batter then sprinkle with more of the topping mixture. Sprinkle as much or as little as you want. I didn't use a ton.
Bake standard muffins for 15-20 minutes or until golden and a toothpick inserted inside comes out clean. Make sure you're not seeing melted sugar on the toothpick.
Cool. Enjoy.
- Carrot, Mango and Zucchini Muffins from A Day in the Life on the Farm
- Chocolate Peanut Butter Chip Muffins from Karen's Kitchen Stories
- Orange Blueberry Zucchini Muffins from Jolene's Recipe Journal
- Orange Glazed Pecan Muffins from Food Lust People Love
- Vanilla Pudding Zucchini Bread Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Zucchini Snickerdoodle Muffins from Passion Kneaded
Ble
