Zucchini invasion brings just 1 word to mind: muffins

July 14, 1993|By Patricia Jamieson | Patricia Jamieson,Eating Well Magazine United Feature Syndicate

At this time of year, zucchini is so plentiful you can hardly give it away.

American cooks have come up with numerous, often ingenious, ways to deal with the overflow from the garden, but all too often, healthful vegetables are combined with high-fat ingredients.

Beverly Parker of Austin, Texas, was concerned about the large quantity of vegetable oil in her zucchini muffin recipe. At first, we tried using a prune puree as a fat substitute, but the strong prune flavor overwhelmed the simple muffin. We switched to apple butter, which, like prune puree, is rich in pectin, and it performed the role of holding in the moisture without upstaging the flavor.

To further reduce the fat, we cut back on the pecans, but accentuated the nutty flavor of the muffins by toasting both the pecans and the rolled oats.

A tablespoonful of oats sprinkled on top before baking added texture and visual appeal. Eliminating two egg yolks took out additional saturated fat and cholesterol. And while we were fiddling, we augmented the fiber content by replacing a portion of the white flour with whole-wheat pastry flour, which is available at any health-food store.

Zucchini-oatmeal muffins

Makes16 muffins.

1/2 cup plus 1 tablespoon rolled oats

1/4 cup pecan halves

1 1/2 cups all-purpose white flour

1 cup whole-wheat pastry flour

1 1/2 cups sugar

1 tablespoon baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

2 large eggs

3 large egg whites

1/2 cup apple butter

1/4 cup vegetable oil, preferably canola oil

2 cups grated zucchini (1 medium)

Preheat oven to 375 degrees. Spray 16 muffin cups with non-stick cooking spray or line them with paper liners. Spread rolled oats and pecans on separate areas of a baking sheet and bake for 5 to 10 minutes, or until lightly toasted. Let cool. Chop the pecans.

In a large bowl, stir together flours, sugar, baking powder, cinnamon, salt, 1/2 cup oats and pecans. In a medium-sized bowl, whisk together eggs, egg whites, apple butter and oil. Stir in zucchini. Stir this mixture into the flour mixture just until the flour is moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. Sprinkle remaining oats over tops. Bake for 20 to 25 minutes, or until the tops are golden and spring back when lightly pressed.

Reader's zucchini-oatmeal muffins

Makes 16 muffins.

2 1/2 cups all-purpose white flour

1 1/2 cups sugar

1/2 cup rolled oats

1 tablespoon baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

1 cup chopped pecans

4 large eggs

3/4 cup vegetable oil

1 medium-sized zucchini, unpeeled, grated

Preheat oven to 400 degrees. Lightly oil 16 muffin cups. In a large bowl, stir together flour, sugar, oats, baking powder, cinnamon, salt and pecans. In a medium-sized bowl, beat eggs slightly. Stir in oil and zucchini. Stir this mixture into the flour mixture just until the flour is moistened. Spoon the batter into the prepared muffin cups. Bake for 25 minutes, or until the tops are golden brown.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.