Zucchini-Blueberry Muffins.

My sister baked these puppies up and then brought them to a baby shower, where my kid wound up eating FOUR of them (plus a mound of strawberries). I didn’t get a taste of ’em, but I took his hoover skills as an edible endorsement of their quality.


2 c flour

1/4 c sugar

1 tbsp double-acting baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1 c milk

1 egg

2 tbsp vegetable oil

1/2 zucchini, grated

1/2 c frozen blueberries


Preheat an oven to 400 degrees. Grease a muffin tin and set aside. In a large bowl, sift together first 7 ingredients. In a separate bowl, combine milk, egg, and oil; fold in the zucchini. Add the wet mixture to the dry and fold gently to combine; do not overmix! Lightly stir in the blueberries. Fill muffin cups with batter (they’ll be pretty full). Bake 20 minutes or until set and lightly browned. Serve warm.


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