We are thrilled to have with us for today's Muffin Monday the lovely Jessica (she who in only two days will be flying off to Oxford)!! It was a real treat to have her photograph our baking session this afternoon. :)
Today's recipe comes to us from Jean Pare's Company's Coming - Muffins & More. Enjoy these muffins warm with real butter. Mmmm!
Whole Wheat Zucchini Muffins
makes 12 muffins
2 c. whole wheat pastry flour
1 t. sea salt
1.5 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1/2 t. allspice
1/3 c. organic whole cane sugar
1/2 c. milk (raw if you have it)
1/3 c. coconut oil or butter, melted
1 c. shredded zucchini
Preheat oven to 400F and line muffin tins with paper baking cups or lightly grease using coconut oil.
Measure the flour, sea salt, baking powder, baking soda, cinnamon, and allspice into a large mixing bowl; stir with a whisk to blend.
Whisk eggs until frothy.
Stir milk, coconut oil, and zucchini into egg.
Add wet ingredients to dry ingredients; stir just until moistened -- don't over mix your muffins!
Fill prepared muffin cups 2/3 full.
Bake for 18 - 20 minutes; check with a toothpick to be sure they're done. Cool slightly before removing muffins to a wire rack.
We would love to know if you give any of our muffin recipes a try. Let us know how they turn out or if you put a different spin on them. :)
This is the 36th installment in what will be, Lord willing, our year-long muffin adventure: Muffin Mondays! 52 Mondays, 52 Muffins. There are 15 more to come, stay tuned!
Sharing this week's muffin recipe here: Mouthwatering Monday, Tasty Tuesday, Titus2sday, Tempt My Tummy Tuesday, Tuesday at the Table, Far Above Rubies, 2 Maids a Baking, Living Well Wednesday, Real Food Wednesday, This Chick Cooks, Healthy 2day Wednesday, Raising Homemakers, Let's Do Brunch, Simple Lives Thursday, Pennywise Platter, Full Plate Thursday, and Feasting in Fellowship Friday