Saturday, August 31, 2013

Zucchini Orange Muffins

It might be early but I am taking stock of my harvest this year.  So far I've gotten three heirloom tomatoes; 1 grape tomato; 5 raspberries; 3 figs (if you count the one the squirrels ate); two mini carrots about the size of your baby fingernail (I'm sure they were supposed to be bigger but it was 3 months already and I couldn't wait any longer); And one beautiful, spectacular zucchini!  Not to mention 2 more on the way, see...

Well, I had to do something spectacular with the zucchini and that's where the orange zucchini muffins came in.  There's something very, very spectacular about baking with fruits or veggies that you grew yourself and you can taste it in these muffins.  They're wholesome but light; tender and citrus-y.  You get the feeling you're eating something good for you but it tastes like pure indulgence.  The husband wouldn't go near them, partly because he was in the mood for a bacon bagel (a toasted everything bagel piled high with bacon)!  But if you're looking for something with less pork and more fiber, something green and subtlety sweet, something spectacular, please make these muffins your breakfast of choice!

zucchini orange muffins

2 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter
1/2 cup raw cane sugar
1 egg
1 teaspoon vanilla extract
rind of 1 orange
1 cup grated zucchini
1 cup mandarin oranges
1 cup confectioners' sugar
1 tablespoons fresh orange juice

Preheat oven to 350 degrees.  In a medium bowl whisk together flour, baking soda, baking powder, salt and cinnamon.  Cream butter and sugar in a stand mixer on medium until fluffy.  Scrape the bowl and beater as needed.

Add egg and mix on medium until thoroughly incorporated.  Add vanilla extract and orange rind and mix in.  Add 1/3 of the flour mixture and mandarin oranges and mix just to combine.  Add another third of the flour mix and the zucchini and mix again to combine.  End with the last third of flour. 
Scoop into muffin pan lined with muffin papers.  Bake for 20 to 25 minutes or until muffins are golden and slightly springy in the center. 

Cool muffins on a wire rack.  Combine confectioners' sugar and orange juice and whisk out any lumps.  Dip the cooled muffins in glaze.  Makes 12 muffins.

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