Recipe: Tried-and-true zucchini muffins
Try them with cardamon!
When your garden gives you zucchini – and it will probably give you lots, if you've put a plant or two in – make muffins (zucchini-ade would be gross)! We asked Farrow head baker Amy Mancor (Baking '08) for her take on this classic late-summer treat.
“This is my mom's recipe,” says the mastermind behind the Edmonton-based coffeeshop’s cronuts and cookie sandwiches. “I've been eating these since I was very little!”
Try it for yourself (and don't be afraid of trying Mancor's twist)!
- 2 cups white sugar
- 4 eggs, room temperature
- 1 cup oil (canola works well)
- 2 cups grated unpeeled zucchini
- 1/2 tsp of vanilla
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp fine salt
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp cardamom (“optional but it's amazing,” says Mancor)
- 1 cup chopped walnuts (also optional)
- “I always start with my wet ingredients,” says Mancor. Mix them together lightly, mostly just to break up the eggs.
- Sift together dry ingredients and add them to wet ingredients.
- Scoop evenly into lined or greased muffin tins and bake at 350 F for 20 minutes or until a toothpick comes out clean.
Banner image by lauraag/istockphoto.com