Jamie's Zucchini Bread

My friend Jamie gave me this recipe when she saw I had one million zucchini sitting on my kitchen counter. She comes on Monday and brings me the coupons she has saved me from her newspaper and I give her some garden veggies in return. So that is a great trade for me. I made this yesterday and it was super easy and good. I did one loaf of bread and one pan of muffins (6). I took the muffins out after 30 minutes. The bread needed 55 minutes. I think my loaf pan was bigger.

3 Eggs
1 Cup Oil
2 Cups Sugar
1 Tsp Salt
1 Tsp Baking Powder
1 Tsp Soda
2 Cups Peeled, Grated Squash or Zucchini
2 Tsp Cinnamon
3 Cups Flour
1/2 Cup Nuts

Beat eggs til foamy with mixer. Add oil, sugar, squash. Mix well-don't use mixer. Add dry ingredients that have been sifted together. Makes two small loaves. Bake 325 degrees for 45 minutes.

(Only fill loaf pan 1/2 full as it will rise)

Chocolate Chip Muffins

I thought these were tasty. I think you need to take them out of the pan after 5 minutes as the recipe says to do. I didn't. I just let them cool in the pan and mine were a little dry. Live and learn. Next time I will follow the rules.

12 -18 muffins



Ingredients

2 cups all-purpose flour
1/3 cup light-brown sugar, packed
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter, melted and cooled
2 eggs, lightly beaten
1 teaspoon vanilla
1 (11 1/2 ounce) package milk chocolate chips
1/2 cup walnuts or pecans, chopped

Directions

1 Preheat oven to 400°F.
2 Grease twelve muffin cups.
3 In a large bowl, stir together flour, sugars, baking powder, and salt.
4 In another bowl, stir together milk, eggs, butter, and vanilla until blended.
5 Make a well in center of dry ingredients.
6 Add milk mixture and stir just to combine.
7 Stir in chocolate chips and nuts.
8 Spoon batter into prepared muffin cups.
9 Now bake for 15-20 minutes
10 Remove muffin tin to wire rack.
11 Cool for 5 minutes.
12 Remove from tins to finish cooling.
13 Serve warm or completely cool.
14 These muffins freeze well.

I got this from RecipeZarr.com

Cream Cheese Carrot Muffins

Okay. I had to try these muffins I saw on Full Bellies Happy Kids. And since our dear Kelly whom I refer to as my sweet baby kitten already gave me credit for this recipe I must post it. Now I am adding my own photo to keep it real. My muffins didn’t turn out as cute as the ones shown on her blog. Mainly because you were only suppose to add one Tbs. of the filling. As you know I cannot waste perfectly good cream cheese so I went ahead and just loaded it on there. Then since Meredith had eaten about half the batter and she was “helping” I didn’t have enough left to cover the tops. They were still a super tasty treat. JR (I heard him refer to himself as JR the other day. Hilarious! I guess so he didn’t have to go thru the ordeal of explaining how to pronounce Jamon and all that) Anyway JR and I like these much more than the kids. I assume because it isn’t a super sweet muffin. More like a muffin than a dessert but I served it as dessert. Would also be lovely for a brunch or breakfast I think. Click Here for the recipe.