zucchini muffins

Muffins

I changed the ratios a bit but the recipe is pretty close to the original. The one thing that I never do when making breads or cookies is add nuts.  No not because of nut allergies but because I just don’t like them in my baked goods. Cranberries and chocolate chips? Yes, please! I added about half a bag of Trader Joe’s chocolate chips and 3/4 of a cup of cranberries. I don’t make these changes below because you really need to play with this recipe a few time to get the hang of your “add-in” measurements.

I brought the muffins to work (breads great but for work, muffins work better) and they were gone before lunch. I would suggest keeping your eye on them in the last 5 minutes because they can go from almost done to done fast!

Zucchini Bread
Adapted from Smitten Kitchen

Yield: 2 loaves or about 24 muffins

3 large eggs
1 cup (235 ml) vegetable oil
1 3/4 (350 grams) cups sugar (I probably did closer to 2 cups)
2 cups grated zucchini (2 whole zucchinis)
2 teaspoons (10 ml) vanilla extract
3 cups (375 grams) all-purpose flour
1 tablespoon cinnamon
1/8 or a couple of good shakes teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon (6 grams) table salt
1/2 cup (55 grams) chopped walnuts or pecans (optional)
1 cup (115 grams) dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakesinside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

Cranberry & White Chocolate

cranberry white chocolate chip

I don’t have much time today but I wanted to share this final recipe from last weekend’s mini-vacation. Below is the recipe and I wouldn’t change a thing! They turned out really well and were well liked. Have a great weekend!

 

Oatmeal Cranberry White Chocolate Cookies

 

3 cups old-fashioned rolled oats

 

1 cup all-purpose flour

 

2 tablespoons all-purpose flour

 

1 teaspoon baking soda

 

1 teaspoon baking powder

 

1/2 teaspoon ground cinnamon

 

1/2 teaspoon coarse salt

 

1 cup (2 sticks) unsalted butter, room temperature

 

1 cup granulated sugar

 

1 cup packed light-brown sugar

 

2 large eggs

 

1 teaspoon pure vanilla extract

 

1 cup dried cranberries

 

1 bag (11 oz) white chocolate chips

oatmeal cranberry white chocolate cookie, the homemade goodness

Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Stir in cranberries and white chocolate chips.

 

Using a table spoon or ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.  Flatten slightly.

 

Bake until golden and just set, about 14 minutes. Let cool on sheets about 3 minutes. Transfer cookies to racks using a spatula; let cool completely.
Cookies can be stored in airtight containers at room temperature and shared with old friends.