It has been a summer of collectives.
A clowder of cats.
A clutch of chicks.
A paddling of ducks.
An embarrassment of zucchini.
Two modest seeds grew to alien heights and produced and produced and produced.
Zucchini – grated in the freezer, simmered into jam, grilled on the barbecue.
And it keeps coming. Even the chickens are tired of it.
I’ve become one of those people: the owner of an eternally yapping (but much-loved) dog and the persitent profferer of exuberant marrow. (No, really – take some!)
Time for more muffins.
- 1-1/2 cup oatmeal
- 1-1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/4 cup flax meal
- 2 cups grated zucchini
- 1/4 cup orange juice
- 3/4 cup applesauce
- 2 eggs
- 2/3 cup raisins
- 1/2 cup chopped nuts optional
Preheat the oven to 325 degrees F.
Grease or line muffins tins for baking 18 muffins.
Mix together oats, flour, baking soda, baking powder, cinnamon, brown sugar and flax meal.
In separate bowl, combine zucchini, orange juice, applesauce, and eggs.
Stir wet ingredients into dry ingredients and stir until just combined. Gently stir in raisins and nuts (if using).
Spoon batter into prepared muffin tins, filling 2/3 full.
Bake for 20-25 minutes.