Sunday, July 25, 2004

Zucchini Bran Muffins

Back to the task of unburdening myself of zucchini. I played around with some recipes I found for Bran Muffins annd I came up with the following recipe. If there's anything in the world I cannot stand, it's a dry bran muffin. Yes, bran muffin's are 'functional,' but we assume that the muffin's texture should match it's function. Wrong! I played around with the amount of fat (shortning) and subsituted the zucchini in its place. The result was a very moist muffin with a pleasing texture. At least I think so.

Zucchini Bran Muffins

1/2 c. shortening or butter
1 1/3 c. white sugar
4 eggs
3/4 c. molasses
2 c. shredded zucchini, undrained
3 c. buttermilk
2 c. boiling water
3 c. bran cereal (not the flakes)
3 1/2 c. whole wheat flour
3 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp nutmeg
Bran Flakes

But the 3 cups of bran cereal in a heat-proof bowl and pour the boiling water over it. Combine and let sit for at least five minutes. In another bowl combine the flour, soda, baking powder, salt and spices. Set aside. In a large mixing bowl cream the butter and sugar and add the eggs. Combine well. Add the molasses, buttermilk and zucchini mix well. Gradually add the mixed dry ingredients.

The batter itself can be refrigerated up to a week (normally without the zucchini you could keep it in a tightly sealed container for about a month).Line a muffin tin with paper muffin cups. Before baking add the raisins, nuts or bran flakes to the portion of batter you plan to use.


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