I just don’t have it in me tonight, people! But I took these photos of my muffin bake two days ago and I feel that if I don’t write about them tonight then they will join the numerous other very well intentioned photos that reside in the “photos for blog” file on my hard drive. Oooooh the recipes I will never get around to sharing with you….
Anyways, I can truly claim this recipe as my own. I found a recipe for apple strudel muffins on AllRecipes.com a while back and have modified to such an extend that I’m not going to even link to the original. This one is truly MIIIINE!!!! So if you don’t like it, don’t tell me! I don’t want to hear it!
I have been making this for a while with just apples, but after my recent post about pumpkin, I decided to try and get vegetables into Simon in other ways than just smoothies. So I swapped out half the apples in my recipe with zucchini and whoa-lah! Zucchini-apple strudel muffins were born!
Zucchini-Apple Strudel Muffins
- 2c whole wheat flour
- 1t baking bowder
- 1/2t baking soda
- 1/2t salt
- 1t cinnamon
- 1t nutmeg
- 1/2c butter, softened
- 1/2 c white sugar*
- 1/2c dark brown sugar*
- 2 eggs
- 1t vanilla
- 2 granny smith apples, grated
- 1 zucchini, grated
- 1/2c whole wheat flour
- 1/2c brown sugar
- 1/8t cinnamon
- 1/2c butter
*My apologies to anyone who might have actually tried this recipe, I apparently left out the SUGAR in the original ingredients list. Minor detail….sorry…..
I don’t think I would ever consider making this recipe if it weren’t for my handy dandy food processor. Grating apples by hand just never seems to work well for me. It’s messy and time consuming and I would rather avoid it. So whirl those apples – skin on, we want all that nutrition – through your grater and then push the zucchini through. You should end up with 3c grated veg/fruit matter. Grate some more apple or zucchini if you’re short. If you have too much, go ahead and use it anyways, this recipe is forgiving of a little bit extra.
Now we’re going to incorporate the “muffin method” so often used by Alton Brown. Mix all dry ingredients in one bowl and all the wet ingredients (including the sugar – i know, it’s not wet…but whatever) in the other.
wow. this is thrilling.
Now add wet to dry and stir until just combined.
seriously, this is so scintillating, I can’t take it.
Now make your topping. Combine last four ingredients in the bowl of your food processor and whirl until the butter is about pea sized.
Now fill your greased muffin tins until about a half inch from the top of the pan. Sprinkle liberally with topping.
The more topping, the better, I always say.
Bake 15-20 minutes at 375 until a toothpick comes out clean. Remove from oven and allow to sit for five minutes or so and then remove to racks to cool. This recipe made about 16-18 muffins for me. That is, I made twelve, and then made a few more with the remaining batter…and maybe ate the rest of the raw topping….don’t judge me until you’ve tried it, it’s so good.
Can you see the gorgeous green flecks of zucchini? FEED THAT BABY!!
If you don’t eat them within a few days I recommend freezing them or else they will go bad quickly.