Monthly Archives: June 2011

Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins: a yummy breakfast you can feel good about

Alarm rings. Rub my eyes. Squint at the clock. “No, That can’t be the time!” It is. Insert curse word here. I jump out of bed, skip a shower and start pulling the kids out and pushing them off to school. What a way to start the morning!

We’ve all had those moments. Huffing and puffing our way out the door, only to realize at the very last second before turning the ignition that we all need breakfast too. Yep, it’s a muffin morning!

Here it is as a cute little bundtlet! Darling huh? You wouldn't suspect zucchini would be laying low in this one.

I don’t know what it is about these bite-sized cakes, but their sexiness is never-ending. I mean, really, a prepackaged carb that appears like a cupcake, but is not laced with sugar, who can say no to that!

In all honesty, I love all hand-held and/or mini-food. I am a sucker for the portion control aspect of it all. Plus there’s such kid-appeal to these babies.    

In this variation the zucchini is virtually unnoticeable.

Shopping List:

2 medium zucchini, roughly chopped

1 cup all-purpose flour

1/2 cup Wheaties, crushed

2 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon pumpkin pie spice

3/4 cup sugar

2 eggs, beaten

5 tablespoons vegetable oil

1 cup mini semi-sweet chocolate chips

Instructions:

1. Pre heat the oven to 400 degrees and line a muffin pan with 18 cupcake liners.

2. In a blender, puree zucchini with 3 tablespoons water until smooth.

3. In a large bowl, stir together the next 7 ingredients (flour, Wheaties, cocoa powder, baking powder, baking soda, salt, spice).

4. Stir in eggs, sugar, oil and zucchini. Let this mixture stand 10 minutes before adding the chocolate chips.

5. Spoon into baking cups and bake for 15-18 minutes.

Makes 18 muffins or 6 bundtlets. If making bundtlets, use cooking spray before filling and bake for 18-22 minutes. 

Inspired by The Joy of Cooking Carrot Muffins recipe page 785.

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Cold Sesame Peanut Noodles

Cold Sesame Peanut Noodles

With the summer fast approaching I am thrilled to pull out some of my old favorite salad recipes and start to share them on this blog. Most of these I have had in my repertoire for more than ten years. I tend to bring them to barbeques or make a batch for myself to have as lunch for a few days.

This recipe in particular I remember making a similar version my first year of college. With that being said, I have since added more unique (read: expensive to a college student) ingredients. It’s really a rather cheap meal if you leave out some of these, and I think it’s pretty kid friendly too.

Shopping List:

1 box Whole Grain angel hair pasta

1 cup shredded cabbage (about ½ a small package)

1 cup chopped pea pods

½ a bunch of cilantro, chopped

1 red pepper diced

2 green onions chopped

1 tablespoon toasted sesame seeds (for garnishing)

1/8 teaspoon salt (to your taste)

Dressing: 3 tablespoons dark sesame oil

3 tablespoons soy sauce (light)

2 tablespoons rice wine vinegar

2 tablespoons of sugar

1 tablespoon peanut butter

cayenne pepper ( start with a pinch and add to your liking)

1/2 tsp garlic powder

Instructions:

1. Start by cooking the pasta, this takes about 8-9 minutes, but really just follow the directions on the box. When it is done drain it, and rinse it in cool water for 1 minute.

2. Set the pasta aside to let it cool before adding it to the dressing otherwise all of the dressing will soak into the pasta and the dish will become dry.

3. In a small microwave-safe dish melt the peanut butter for about 15 -30 seconds, until it is the consistency of honey.

4. In a large serving bowl stir together all of the dressing ingredients. 

5. Once the pasta is cooled toss it in the dressing and add all of the other ingredients. At this point check for salt and add a couple of pinches to your taste. Also, sprinkle the sesame seeds on top before serving.