I am not much for chaos. I know, four children right! Add to that not being the ideal morning person and well, sometimes there needs to be a backup plan from the very get-go.
When I know mornings are certain to be hectic, such as the first week of school, I like to bake a batch or two of muffins Sunday afternoon. Because these are sure to be breakfast on the go, I like the large double-size muffins that can be individually wrapped in sandwich bags. That way I can keep a basket full right on the kitchen table.
Since zucchini is still in season here, I decided on Zucchini Chocolate Chip Muffins, a favorite of the kids. As fall approaches I’ll make Banana Nut, Apple Cinnamon, and Pumpkin Spice Muffins too.
- 1½ cup flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup sugar
- 1 cup finely shredded unpeeled zucchini
- 1 teaspoon vanilla
- 1 egg
- ½ cup cooking oil
- ½ cup chocolate chips
- Preheat oven to 350 degrees F.
- In a medium size bowl stir together flour, cinnamon, nutmeg, baking soda, salt, and baking powder. Set aside.
- In a larger bowl beat together the sugar, shredded zucchini, vanilla, and egg. Add oil, mix well. Stir flour mixture into zucchini mixture, half at a time.
- Gently fold in chocolate chips. Mix well.
- Spoon batter into well greased muffin tin. Bake for 35-40 minutes or until wooden pick inserted near center comes out clean. (It’s hard to judge these by color.)
- Remove from oven and let cool in pan for 15 minutes.
- Remove from pan and cool thoroughly on a rack. Place each muffin into individual sandwich bags.
- Makes 6 large or 12 small muffins.