We got home from a great weekend with family at about 7pm today, and the fridge was bare! Desperate for breakfast makings, knowing how late the girls would probably sleep tomorrow (and me too!), I decided to use my first challenge ingredient in some muffins.
I had 4 cups of zucchini, so I doubled the recipe and ended up with 24 mini muffins, 18 regular muffins, and a 2x6 loaf. Yes, that's a lotta zucchini - good thing the girls ate it like candy!
Here's the original recipe from "Moosewood Restaurant Cooks At Home." There are several recipes for delicious muffins - if you eat wheat flour, I HIGHLY recommend this recipe! You can also sub out some of the white flour for whole wheat.
2 large eggs
3/4 - 1 c. brown sugar
1/2 c. oil
1/2 t. vanilla
2 c. white flour
1 t. baking powder
1/2 t. salt
1 t. cinnamon
2 c. grated zucchini
1/2 c. raisins
Combine wet ingredients, then add dry ingredients JUST UNTIL MOISTENED. Fold in zucchini and raisins. Bake 10-15 min (mini muffins) or 20-25 min (regular muffins) or 30-34 min (mini loaf pan).
Now here's my adjustment. Remember, I doubled the recipe, used a GF flour mix, and cut out some oil.
4 eggs
1/2 c. oil
1/2 c. applesauce
1 1/2 c. white sugar
1 1/2 T. blackstrap molasses (more nutritious than regular brown sugar)
1 1/2 t. vanilla
4 c. GF flour mix (oat flour, brown rice flour, soy flour, potato starch, tapioca starch)
2 t. baking powder
1 t. xanthan gum
1 t. salt
1 1/2 T. cinnamon
4 c. grated zucchini
1 c. raisins
bake at 350 in your choice of pan.
They weren't the right texture - must adjust liquids to dry ingredients next time. They were a little wet (probably had to do with the applesauce). But I didn't mind, and the girls will certainly be eating their share!
As for the kohlrabi, I made roasted veggies. The darn moles rooted up my potatoes, so I picked all the potatoes that were sticking up above the soil (some little bitty potatoes!!), picked some kale (the slugs are after the kale, so I'd better eat it while its still there!), and found ANOTHER zucchini on my plant. I cut up the veggies and roasted them with a little olive oil and italian seasoning. The kohlrabi smelled like cabbage. I have never eaten it before, so I wasn't sure if I should peel it or just take off the leaves. We'll see! I'll let you know how that turns out.
So the question is, what can YOU do with a Zucchini and a Kohlrabi?
This is such a cool idea! I'm going to try to make it happen, but I'm still getting the hang of this baby thing! Zucchini I'm a pro with, I've never had kohlrabi either. To peel or not to peel?
ReplyDeletePEEL! The skin is tough where the leaves connect. Its definitely edible, but I would at least peel where the leaf nubs are on the bulb. The flesh itself is firm and keeps its shape when cooked. It has a really strong cabbage-y flavor, so if you want to diminish that, I recommend cooking it with something like bacon or kielbassa (if you eat meat).
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