I mentioned a few weeks ago that my new book, 750 Best Muffin Recipes, was coming out. It was originally slated for an August 1st release, but kept getting pushed back: August 31st, then September 7th, then September 14th. I found out last week from my publisher that there was a problem with the printer, but it looks like all is on schedule now, so it should be out September 24th--yay! I'll definitely do some giveaways once I have copies in my hand, so stay tuned.
In the meantime, I'm going to share some recipes from each chapter. One of my favorite chapters is my "superfood" chapter, which contains uber-healthy muffins that feature an array of nutrient-packed superfoods. Here's a timely one for any jumbo zucchini emerging from your garden and/or the arms of neighbors and friends. They are super-moist from the zucchini, and have a wonderfully nutty flavor from the whole wheat.
Natural bran can be tricky to find sometimes. It will typically be shelved in either the baking aisle, cereal aisle, or health food section of the supermarket. If you cannot find it, you can use an equal amount of wheat germ or oat bran, or you can pulverize some All-bran cereal (in the food processor, or cave-woman method of placing in a ziplock bag--seal it!---and banging with a rolling pin).
Whole Wheat Zucchini Pecan Muffins
For maximum health benefits, don’t peel your zucchini before shredding. Zucchini provides large amounts of folate and potassium, and the dark -green peel contains the nutrient beta -carotene. It also adds pretty specks of emerald throughout the muffins.
Makes 12 muffins
Preheat oven to 375°F (180°C)
12-cup muffin tin, greased
1-1/3 cups whole wheat flour
2/3 cup natural bran
2 tsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/4 tsp ground cloves
2/3 cup granulated sugar
1/3 cup vegetable oil
1/4 cup low-fat (1%) milk
1 tsp vanilla extract
2 cups coarsely shredded zucchini
1/2 cup chopped pecans
1. In a large bowl, whisk together whole wheat flour, bran, baking powder, cinnamon, salt and cloves.
2. In a medium bowl, whisk together sugar, eggs, oil, milk and vanilla until well blended and slightly frothy . Stir in zucchini.
3. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in pecans.
4. Divide batter equally among prepared muffin cups.
5. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in tin on a wire rack for 5 minutes, then transfer to the rack to cool.