Tuesday, August 18, 2009

More 'vegetable' muffins :)


Thanks to Lisa from Lisa is Cooking I now have an addition to my weird vegetable muffins series. I've never cooked anything of Martha Stewart's before, but I must take my hat off to the lady. Despite the fact that she seems like the most annoying kind of public figure, the muffins were great. Zucchini made them ultra moist and as one would have guessed, none of the people that had the muffins (and as I made two batches, there were quite many) could guess what was in them. Apples and rhubarb were mentioned most often.
I would have liked the muffin tops to be a little bit more on the crispy side than they were, but it might have been just something I did (maybe I took them out too soon, but one can never be too afraid of over-cooked and dried out muffins :).

Zucchini and black-currant muffins a'la Martha Stewart (mustsõstra ja suvekõrvitsamuffinid):
makes 12

225 g flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2 eggs
200 g sugar
120 ml oil
1/2 tsp vanilla
300 ml thinly shredded raw zucchini /about 1/2 of a large one)
5 generous handfuls of black currants

Peel and grate a big zucchini.


Preheat the oven to 180 C.
Whisk the eggs with sugar, oil and vanilla, then add the zucchini.
Mix the dry ingredients in a separate bowl and then add the dry ingredients to the egg-zucchini mixture.
Don't over-mix!
Gently fold in the blackberries (still keeping the overall mixing to the minimum).
Bake for about 20-25 minutes (if using a metal muffin pan).

As I already wrote, they're very nice. Moist and tender, the black currant ads tartness and the zucchini adds a certain mildness. And they're pretty bikini-friendly, as far as muffins go. If you use whole-grain flour and demerara sugar you'll get a batch of health-food store babyliscious muffins :).

3 comments:

lisaiscooking said...

The zucchini makes them amazingly tender, and the black currants sound great! Thanks for the mention!

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Kat said...

Thank you Vincent, I'll check it out :)