I've been trying to get back to my blog,but, every time I sit down in front of the computer something demanding me urgent attention happens and it seems like forever before I can get back to it. Worst yet, it takes me a day to figure out where I left off. Talk about senior moments.So I'm re tweaking my schedule and setting aside several hours in a block to hopefully accomplish what I haven't been able to do on a daily basis. Now for the yummy stuff. As you might remember I have a group of people that I make soups and salads for once a week. I also offer muffins. Variety is something I want them to have so when my friend SHAHEEN is a vegetarian who also believes in variety. Just check out her blog and you'll find something tasty for everyone. So, when I saw Courgette and Apricot muffins I couldn't wait to try them.Don't you just love the european word for zucchini? So, I tried these out on my "soup people" and they were a big hit.
First thing was to grate the zucchini (courgette) and let it drain.( I used a small one about 6 inches long and 1 1/2 inches in diameter) Slivered my apricots and sat them on my zucchini because it seemed like a good place to put them. I used 5 thinly slivered dried apricots,but, I think you can go up or down with this number.
I should have kept some to place on top of the muffins but, I wasn't thinking that far ahead. I love apricots and they probably would have disappeared before I got to the presentation end of it. I know Martha would be very disappointed in me.
Then I put my dry ingredients in my sifter, I'm going to give you the measurements that I used since Shaheen is in Scotland and everything is on the metric system.I have a scale that converts so for those of you who don't here is a close estimate of the measurements.
1 cup of white flour
1 cup of whole wheat flour ( she used barley but I didn't have it)
1 1/2 tablespoon baking powder
1/2 teaspoon salt
2-3 tablespoons cocoa powder
This was all sifted together.
In my bowl I whisked together:
3/4 cups of milk
2 large eggs
Added my flour mix and stirred in the zucchini and apricots till well blended. I filled my papered muffin tins 3/4 full and popped them in the oven at 375 degrees for 25 min or till the toothpick comes our clean. Actually I use a piece of uncooked spaghetti instead of a toothpick.Whatever you do is fine.
They were GREAT! I am pleased to report that the compliments were plentiful. Everyone thought this was a great way to use zucchini. I grated a few cups of zucchini and placed it in freezer bags so we can do this again and again. Hope you give this a try and let me know what you think. I'm sure Shaheen would like to know also..................said the hobbit
5 comments:
Those sound delicious and a good recipe for me to try. I found two huge,I mean huge zucchinis in my garden. I'm always checking the plant to ensure I don't get big zuchinnis but these two espaced unnoticed...I wonder if they would be good to bake with? Maybe zucchini soup? I would have to peel them I think because the skin is quite tough...
I think Zucchini Soup is a great way to use a veggie that has grown out of control. Or , you could take out the seeds, stuff it with sauteed veggies/italian sausage/a small pasta bake with a covering of pasta sauce and a sprinkling of parmesan and it will be all good
Oh wow, you did make them and wow they do look tremendous. I am pleased that with your change of wholewheat flour that they were a hit with your 'souper people'. I am going to add a link to this from my original recipe, so that readers can see the variety!
Also thank you so, so much for your lovely and warming words. Its given me a huge happy boost.
x
You are very welcome Shaheen;)
" I am soooo making these! thank you so much for sharing the recipe in US.
Also sending it over to my apricot girl who will love it no doubt as it should work for lo sugar."
xox
Pam
Pam has not been able to post a comment so we do this copy and paste
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