These muffins are a terrific way to use up all the extra zucchini in your garden AND get some added greens into your family’s diet. In the event you have leftovers, freeze muffins individually for up to 4 months; thaw in microwave for 22 seconds on High (100%) power.
1/3 cup (75ml) Gay Lea Butter, melted and cooled
1/3 cup (75ml) Gay Lea Sour Cream
¾ cup( 175ml) Granulated sugar
1 tsp (5ml) Vanilla
2 cups (500ml) All purpose flour
1 tsp (5ml) Each baking soda and baking powder
½ tsp (2ml) Salt
2 cups (500ml) Shredded zucchini (about 2 zucchini)
½ cup (125ml) chocolate chips, raisins or walnuts
Variations: Add ½ (2ml) cinnamon. Add dried cranberries. Use 1-1/3 cups all purpose flour and 2/3 cup whole wheat flour and add 2 tbsp wheat germ.
In large bowl, whisk together melted butter, sour cream, eggs, sugar and vanilla.
In separate bowl, combine flour, baking soda, baking powder, and salt. Stir butter mixture along with zucchini into flour mixture, stirring just until moistened. Fold in chocolate chips, if using.
Bake in centre of 375F (180C) oven for about 20 minutes or until golden and tops spring back when lightly touched. Let cool in pan on rack for 5 minutes before removing from pan.
Makes 12 muffins
Recipe courtesy of Gay Lea Foods Co-operative