Various versions of this recipe have been a staple food around Tinicum CSA since back in the apprentice days. Mmmmm, Muffins — nature’s perfect food. These are a favorite for mid-morning snack breaks on the farm.
My recipe is based on a recipe from AllRecipes.com that I found here.
Try ’em out!
3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 eggs, lightly beaten
3/4 cup vegetable oil
3/4 cup milk
2 tablespoons lemon juice
2 teaspoons vanilla extract
2 cups shredded zucchini*
1 cup miniature semisweet chocolate chips
* Traditionally, this recipe uses zucchini, but yellow squash works fine, too.
Preparation time: Approximately 15 minutes.
Makes 24 muffins.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
Combine flour, sugar, baking soda, cinnamon, and salt in a bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients until just moistened. Fold in zucchini and chocolate chips. Fill prepared muffin cups 2/3 full.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Fresh muffiny goodness!