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