Tuesday, April 2, 2013

Breakfast Recipe #2 Delicious & Healthy Zucchini Raisin Muffins & Asheville Girls Vanilla Giveaway

It's Breakfast Recipe Week at The Egg Basket with an amazing Giveaway from Asheville Girls Vanilla!  Today's recipe is Delicious & Healthy Zucchini Raisin Muffins! 

Welcome to Day 2 of our Breakfast Recipe Week with Asheville Girls Vanilla's Vanilla Giveaway!  Don't forget, there are four easy-peasy ways to enter at the bottom of this post!

Today's recipe is one of my "go-to" breakfast items.  It's not only great for breakfast but perfect for picnics, bento lunches, even the beach.  When everyone else was fighting sandwiches at the beach this past summer, I had our Zucchini Raisin Muffins, cheese sticks, and fruit. They're delicious and nutritious as well!  Don't be fooled by the healthy label~ it's one of my kids' favorite muffins!

Chance made the last batch of Zucchini Raisin Muffins himself and I have to admit, they were even fluffier than mine!  You can also put the batter from this recipe in a bread pan and make a warm, comforting loaf instead of muffins!  Without further ado, our recipe!

Zucchini Raisin Muffins

2 cups grated or pureed zucchini
3 eggs
2 cups honey (you may also substitute maple syrup.  We have also cut the honey in half with good results if you'd like to cut back but we find it best with the two cups)
1 cup oil
3 teaspoons Vanilla ~ We use Asheville Girls Organic Vanilla!
2 cups Wheat Flour
1 cup Unbleached All Purpose White Flour
1/2 cup Wheat Germ
3 TBL Ground Flax Seed
1 tsp Baking Soda
1/4 tsp Baking Powder
1 tsp Salt
3 tsp Cinnamon
1/2- 3/4 cup Raisins (we like a LOT)

Now, there are two ways to start this.  I'm all about convenience with homeschooling 3 kids, a small farm, home, etc.  I put the peeled zucchini in my food processor, grate/puree it and then add all of my wet ingredients to the food processor and "mix" it right in there before adding it to my dry.  Conventionally, you'd grate the zucchini then add it to a bowl then mix in your wet ingredients.  Either way works.

In a mixing bowl, add grated zucchini, eggs, honey, oil, and vanilla.  Blend together.  In a separate bowl, add your flours, wheat germ, ground flax seed, baking soda, baking powder, salt, and cinnamon and mix.  Stir your wet ingredients into the dry and mix together until all of the dry ingredients are wet but don't over mix.  Fold in raisins. 

Bake in greased muffin tins (or bread pan, mini loaf pan) at 350 degrees until done, when a toothpick inserted comes out clean. 
For muffins I bake for 20-25 minutes
For bread it takes closer to 45-60 minutes.

This is a pretty generous recipe.  I normally will start with 12 muffins and while they cook I pour the rest of the batter into a bread pan.  This gives the kids fast muffins for breakfast and a bread loaf I can use for lunch the next day, dinner that night, or freeze for later use.  This recipe freezes VERY well.  Simply allow to cool and then freeze in freezer bags. Thaw it out in your refrigerator when you're ready for it.  I like to keep several loaves frozen. 

Now, another day, another chance to win that AMAZING Asheville Girls Vanilla!

Remember, to enter you only need to "Like" The Egg Basket on Facebook, "Like" Asheville Girls Vanilla on Facebook, Follow Our Blog (yep! The one you're reading right now!), and Leave comments on any of our Breakfast Week Recipes Posts this week!  That's it! Good luck! a Rafflecopter giveaway


1 comment:

  1. YUM! Woman, you're making it hard to stick to my 'no goodies' part of the diet!! ;)