Category Archives: Muffins

Breads, Breakfast, Muffins

Zucchini Chocolate Chip Muffins (Betty Hillenbrand)

Time

Prep: 10 minutes                              Ready In: 45 minutes

Yield

Makes 1 dozen muffins.

Ingredients

  • 1 ½ c flour
  • ¾ c sugar
  • 1 t baking soda
  • 1 t ground cinnamon
  • ½ t salt
  • 1 egg, slightly beaten
  • ½ c vegetable oil
  • ¼ c milk
  • 1 T lemon juice
  • 1 t vanilla
  • 1 c shredded zucchini
  • ¼ c miniature chocolate chips
  • ¼ c chopped walnuts

Prep/Equipment

  • Two medium bowls
  • Electric mixer
  • Muffin pan
  • Paper muffin cups

Directions

  1. Preheat oven to 350°.
  2. In medium bowl (bowl 1), combine flour, sugar, soda, cinnamon, and salt. Set aside.
  3. In second bowl (bowl 2), mix egg, vegetable oil, milk, lemon juice, and vanilla. Stir into bowl 1. Fold in zucchini, chocolate chips, and walnuts.
  4. Fill muffin cups to ⅔ full.  Bake for 20-25 minutes or until toothpick inserted comes out clean.
Breads, Muffins

Ready Bran Muffins

Time

Prep: 15 minutes                              Ready In: 45 minutes

Ingredients

  • 2 c boiling water
  • 6 c 100% bran cereal, separated
  • 1 c shortening or margarine
  • 2 c sugar
  • 4 eggs, beaten
  • 1 quart buttermilk
  • 5 c flour
  • 5 t baking soda
  • 1 t salt

Prep/Equipment

  • Two medium bowls
  • Muffin tins
  • Muffin paper

Directions

  1. Preheat oven to 375°.
  2. In medium bowl, pour 2 c boiling water over 2 cups bran cereal.
  3. In separate medium bowl, cream shortening and sugar. Add eggs and buttermilk.  Add to bran mix.  Fold in flour, baking soda, salt, and remaining 4 c of bran cereal.
  4. Pour into muffin tins until ¾ full.
  5. Bake at 375° for 20-25 minutes.

Notes/Suggestions

Store in jars in fridge for up to 6 weeks or freeze.