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Two Sisters, Serial #5 and Zucchini Bread Muffins

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“Now eat your vegetables!” How many times did we hear that as kids?

And today some of us are moms and dads telling our kids “Now eat your vegetables!” What goes around comes around, I guess.

(Or tell our dogs. Ever notice how your dog will pick out certain shapes of dry food to eat, and avoid the other shape? I wonder if those ones they leave are vegetables? “Now eat your vegetables, Maggie!”)

But if vegetables were in the form of these Zucchini Bread Muffins, you wouldn’t have had to be forced to eat them. Kids (and adults) would be lining up out the door. Now I know, the brown sugar and cinnamon and vanilla (and optional nuts or choco bits–yum!) help the zucchini out just a little bit and maybe change the nutrition equation a tad, but never mind them minor details. We’re eating zucchini, right? Says so right in the name, Mom! So there.

Brooke is getting a dose of parental “guidance ” in this week’s short conclusion to the chapter of Two Sisters started last week. And guess what? Brooke doesn’t like it one bit! But then a funny thing happens–what started out as a distasteful chore becomes a major life and growth experience through an unlikely discovery. It’s not exactly like the healthy benefits of zucchini gained through a yummy muffin, but it’s close. Take a listen or look by clicking on the links below the recipe.

  zucchini bread

Zucchini Bread Muffins

3/4 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon ground cinnamon

1 egg white

1/4 cup vegetable oil

1/2 cup brown sugar

1 teaspoon vanilla extract

1/2 cup grated zucchini

1/3 cup chopped walnuts or chocolate chips, optional

zucchini bread muffin

Preheat oven to 325 degrees. Place five paper muffin cups in a regular size muffin pan, and set aside.

Sift together the flour, salt, baking soda, baking powder, and cinnamon. In a separate mixing bowl, beat together the egg white, oil, brown sugar, and vanilla extract. Add the sifted dry ingredients into this mixture and slowly stir ingredients together. Fold in the grated zucchini (and nuts or chocolate chips, if using).

Divide the batter between the five prepared muffin cups. Bake for 32-36 minutes, or until the muffins are set and a toothpick inserted in the center comes out clean. Remove the muffins from the oven and let cool in the pan for 10 minutes, before removing to a wire rack to cool completely.

Makes 5 muffins.

zucchini bread muffins

{Adapted from All Recipes}

Click below to listen to or read Serial #5 of “Two Sisters”.

Two Sisters, Serial #5, audio © Jeffrey Anderson

Two Sisters, Serial #5, text © Jeffrey Anderson



About Elaine

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