Zucchini Muffins

When creating muffins that are more muffiny and less cupcake-ish throwing in some vegetables is a helpful bet, as as summer comes to more of an end with each chilly morning, choosing some seasonal leftovers to add a pinch of warming spice to is a winning one.

In the Goldilocks-esque path that led me to these deliciously spiced, sweet but savory, zucchini raspberry muffins I learned a number of things about "throwing in" some vegetables that might help guide you one your own muffin ventures.

For starters, getting a little creative with what you're throwing in is a good thing.  Double veggies like half zucchini and half carrot, or serving the veggies with a side of fruit will result in some morning-altering deliciousness.

Be sure to restrain any heavy handedness with the mix ins though, as there is some truth in too much of a good thing being a bad thing, read: three cups of zucchini is WAY too much zucchini.

Secondly, use a wholesome flour like wheat or spelt as they will not only pack in lots of extra flavor and nutrition but they will also soak up the moisture from the mix-ins which will help you avoid a soggy mess.

Use a spatula to smooth the top of each muffin then sprinkle things on top of each prior to popping the tray in the oven.

Reach for some oats to add a rustic bakery feel, scatter some roasted pepitas or sunflower seeds for an extra savory crunch, or keep things simple and sprinkle with a little extra brown sugar or spice.

Whatever you choose, this easy trick will lead to some picture perfect treats that give your mornings an feel extra special.

Speaking of spice, feel free to branch out from the cinnamon.

I typically find that using multiple spices in the same recipe, like cinnamon with a little nutmeg or clove, create a multifaceted flavor that helps spice stand out.  There's no need to stop there however, because a hearty recipe like this can handle as large of a punch as you're comfortable with!  Reaching out for bolder spices, like cardamom and black pepper, or eye-catchingly colorful but flavorfully subtle ones like turmeric will help bring your batch to the next level.

Spiced Zucchini Raspberry Muffins

Ingredients

Dry

• 1 1/2 c wheat flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 2 t cinnamon
• 1 t cardamom
• 1 t black pepper
• 1/2 t nutmeg
• 1/4 t coriander
• 1 c oats, old fashioned, raw
• 4 1/2 T butter

Wet

• 2 eggs
• 1/2  - 1 c brown sugar*
• 3/4 c milk
• 2 t vanilla extract

Add ins

• 1 c zucchini, grated
• 1 c frozen raspberries

Combine

1. Preheat the oven to 375 and grease a muffin tin.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
3. Add the oats to the bowl of a food processor with a metal blade and blend on medium speed for 1-2 minutes until the oats are tiny pieces.
4. Add the butter and blend on medium speed for 1 minute.
5. Add the flour to the food processor and blend again for 1 minute until the mixture is very fine crumbs.
6. Add the eggs and sugar to the large mixing bowl and whisk for 30 seconds.  Add the milk and vanilla and whisk again until combined.
7. Pour the dry ingredients from the food processor into the wet ingredients in the bowl.  Using a metal spoon, mix the ingredients until they start to combine, then add the zucchini and raspberries and mix until all ingredients are incorporated.
8. Scoop the mixture evenly into the muffin tin, use a spatula to smooth the tops of each muffin, sprinkle with extra oats if desired, and bake for 25-30 minutes.
9. Enjoy!

*For a more savory muffin use just 1/2 a cup of brown sugar, but if you prefer a more stereotypical bakery style muffin use the full cup.  If you're a monkey in the middle like me, use 3/4.