zucchini 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.

soggy bottoms



I love adding fruit, nuts and chocolate to muffins and breads to add a bit of flair but sometimes everything will sink to the bottom and not add any taste to the treat. Then when I was making lemon blueberry bread a few months ago it instructed me to coat the blueberries in flour before adding them to the batter. I thought this was brilliant and I couldn’t believe I hadn’t thought of if before!

flour coated fruit

You simply toss them in a tablespoon or two of flour from the recipe’s dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking. This coating of flour absorbs some of the liquid released by the fruit as it bakes and keeps the fruit in place until the crumb has set. It doesn’t work as well when your fruit is frozen but does help absorb some of the water. Now go add some flair to your baked goods!

mixed berry scoffins

kitchen aid dry ingredients



My Grandmother loves the scones that they sell at our local Great Harvest Bakery but they are always out when she stops in to buy them or has to make a special trip in to town to get them.  I decided that while the scones are yummy it wasn’t worth her doing all that driving, so I made her knock-off GHB scones.  My Grams is one of my besties, so I was pretty pumped when she just called and told me they were better than GHB and that she couldn’t stop eating them. Also, the “scones” at GHB aren’t really scones they are more like a muffin top, so I call them scoffins (muffin + scone = scoffin).


2 cups Whole Wheat Flour

1 cup Old Fashioned or Regular Rolled Oats

1 tbsp Baking Powder

1/2 tsp Salt

1/3 cup Sugar

1 tsp Cinnamon

1 stick or 1/2 cup Unsalted Butter (cold-keep in fridge till ready to use)

1 cup Evaporated Fat-Free Milk

4 oz Cream Cheese cubed (cold-keep in fridge till ready to use)

1 tsp Vanilla

1 to 1/2 cup Berries, I used the Frozen Mixed Berries from Trader Joe’s

mixed together



Preheat oven to 400 F. Line a baking sheet with parchment paper.


Add sugar all dry ingredients into the bowl of a mixer and whisk together. Drop the cut butter on top of the flour mixture and using the paddle attachment, mix on low speed until the butter is about the size of small peas, about 3 minutes.


Add Vanilla, Evaporated Milk to the bowl and mix just until the dough comes together. If the dough does not come together or is too dry, don’t worry the juice from the berries and cream cheese will add moisture. The dough will be thick but moist. Stir in the Mixed Berries and Cream Cheese.

unbaked scoffins



Using an ice cream scoop or spoon drop dough on baking sheet.  They won’t expand too much so you can put them pretty close together, about 8 per sheet.


baked scoffins



Bake for 14 to 16 minutes, I always rotate pans halfway through but it isn’t necessary.  Enjoy your scoffins!

banana maple muffins

I was flipping through all of my cookbooks on Sunday to find a new banana bread recipe and found this recipe by Bakerella in the Home Baked Comfort cookbook. When I was looking on Bakerealla’s website, I didn’t find the exact same recipe but found this Mini Maple Pancake Muffin recipe, which is basically the recipe with chocolate chips instead of banana.


As a side note, I didn’t make these until 9 pm on Monday night and I had them out of the oven cooling and things cleaned up before 10 pm, so if you are looking for a quick and easy breakfast treat… this is it! Also, the recipe calls for buttermilk but I didn’t have any in the house (who does?) so I used whole milk.

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup whole milk
1 large egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1 very ripe, large banana or 2 medium sized

Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Generously grease 24 mini muffin cups with non stick spray or grease with butter.


In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, stir together the milk, egg, 2 tablespoons maple syrup, and the butter until just combined. Add the wet ingredients to the dry ingredients and stir until combined. Stir in the mashed banana.


Spoon the batter into the prepared muffin cups. Bake until the muffins are puffed and golden, 10-12 minutes. Let the muffins slightly in the pan on a wire rack, then unmold onto the rack. Serve the day of or the next day.


p.s. add 1/2 cup of chocolate chips to the muffins to make them a bit more interesting.