Monday was baking day.
I made two batches of muffins for the week and I prepped my white and wheat bread starters for bread baking day (which will be Thursday).
The first batch of muffins I made were Zucchini-Applesauce Muffins:
After trying several recipes, tweaking them to my liking, and lots of trial and error; I have finally come up with a recipe that I love:
Zucchini-Apple Sauce Muffins
2 cups graded/shredded zucchini
3 cups whole wheat flour
1 cup organic granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon baking powder
3/4 cups unsweetened applesauce
2 large eggs
1/3 vegetable oil (can substitute walnut oil)
1 1/4 teaspoon vanilla extract
Preheat oven to 350*
Combine flour, sugar, baking soda, salt, cinnamon, and baking powder in a large bowl and stir well.
In a separate bowl combine zucchini, applesauce, egg, oil, and vanilla. Mix well. Add to dry ingredients. Stir until dry ingredients are moistened.
Line muffin pan with muffin liners, and add approx 1/4 cup of batter per muffin.
Bake at 350* for 17 minutes.
Cool on a wire rack.
*These can be frozen! Just take out of the freezer in the morning and by the time lunch rolls around or you need a snack they are defrosted and ready to be enjoyed!
My starters are well on their way to being ready for bread-baking day. These will soon be Rustic Ciabatta and Whole Wheat Sandwich bread!
The second batch of muffins ended up being a disaster. I was trying for Oat Bran and Flax Muffins. Flavor wise, they turned out great; but texture wise they were a miss (too dense).
Ill continue to tweak this recipe until its a winner and then I will post it.