Monday, September 8, 2008

Butterscotch Zucchini Muffins

My own invention: Butterscotch Zucchini Muffins. Inspired by the piles of zucchini I continue to work my way through, and the half a bag of butterscotch chips I had leftover from the Rice Crispies treats. I just took the basic recipe for zucchini muffins from The Ultimate Muffin Book and added the chips. Delight!

Butterscotch Zucchini Muffins

1 2/3 c. flour
1/2 c. whole wheat flour
1/3 c. sugar
1 T. baking powder
1/2 t. ground ginger
1/2 t. salt
2 eggs
1/3 c. packed light brown sugar
1/4 c. oil
2/3 c. milk
2 t. vanilla extract
2 medium zucchini (12 ounces, total)
1 c. butterscotch chips

Preheat to 400. Combine the flour through salt and set aside.

In a separate bowl, combine the eggs through oil. Whisk well, then add the milk and vanilla.

Add the zucchini to the wet mixture, stir, then add in the dry ingredients. Fold in the butterscotch chips. Bake in muffin tins until done.

Thats it! Enjoy.

5 comments:

ames said...

I *love* butterscotch. Sounds like a very interesting combination, yum!

serenitymeadow said...

These sound really good. I mean, I would have never thought of mixing the two flavors. You are an original and brilliant little baker and maker of muffins.

Anonymous said...

Hi Mary Beth,
This is my first time commenting. I love your Blog!!! You are such an amazing woman, love the way you look at life.
You should try this zucchini recipe. Cut up the zucchini, just remember to cut out the seeds inside...then warm some olive oil in a pot and pour the cut up zucchini. Cook them on low until cooked and then at some philadelphia cheese and s/p. They are so good that way.
I'm originally from Italy and that's the way my mom used to make zucchini when I was growing up.

Take care,
Jennifer

Amy said...

Wow those sound fantastic.

Mary Beth said...

Thanks, everyone. Jennifer--thanks for the nice thoughts! That zucchini with cream cheese sounds yummy--I just may try that. Thanks!