Ahhh, back to school time. Bittersweet. Mostly sweet, actually, but it’s always difficult to face the fact that your days of sleeping past 5:30 a.m. are over for another nine months. To celebrate the teachers’ first day back, a few of us on staff prepared a breakfast. We kick the year off with a big, long meeting, so food is a must. I decided to do a big ole’ muffin basket.
I knew I had my work cut out for me when I decided to bake four kinds of muffins in one night. So, I named the evening “Muffin-palooza” and went to work!
The Complete Cooking Light Cookbook
2 c. all-purpose flour
1/2 c. sugar 1 TBSP baking powder 2 tsp. lemon zest 1/4 tsp. salt 1/4 tsp. freshly grated nutmeg 1 1/4 c. coarsely shredded zucchini 3/4 c. skim milk 3 TBSP vegetable oil 1 large egg cooking spray
Directions:1. Preheat oven to 400 degrees. Prepare a twelve-cup standard muffin tin with cooking spray.
2. Combine the first six ingredients in a bowl, and make a well in center of mixture.
3. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
4. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pan immediately, and let cool on a wire rack.