My husband keeps casually reminding me that I haven’t blogged in a while. Just about a month, to be a little more specific. The typical excuse of “things have been crazy around here” doesn’t really hold much water, so I won’t use it. It has been a good month though. I’ve been substitute teaching a decent amount and have found some schools I DEFINITELY don’t want to work at, even though they offered me positions on the spot. I am not tooting my own horn (though I think I’m a pretty good teacher), but saying this more to point out that these schools are so desperate because their teachers are just up and quitting. These are ROUGH schools to say the least!
I did take a few days off to make the 8ish hour drive to Northern Virginia to visit my super awesome best friend Sarah and her equally super awesome family! Something like seven dozen cake pops were made and decorated to look like little jack-o-lanterns and ghosties for their annual Octoberfest. Having lived in Florida for the last four years this is the first fest I’ve made it to! Much fun was had!
Now on to the subject of this post. I have adapted/created a yummy muffin recipe that uses up some veggies.
Jonathan’s wonderful garden yielded a bountiful harvest of tomatoes that just couldn’t ripen before the warm weather ran out. We’re not really fried green tomato folks, and we try to eat pretty healthy (save for Halloween candy) so I was bound and determined to find a way to use them up. A few clicks later I realized that I am apparently not the only crazy one who wanted to bake something with green tomatoes. Once I verified it could be done I threw them in a muffin recipe for zucchini-apple muffins that I concocted for my drive to Virginia.
Here goes…first you need to prepare the green tomatoes, which means removing the stems, cutting them into chunks and popping them into the blender. Blend them up and let the green smoothie drain in a colander for about 30 minutes. There will be a quite a bit of water.
While it’s draining mix together the two flours, baking soda, cinnamon and salt in a largish bowl. Then whisk up the wet: eggs, oil, yogurt, sugar, molasses, and vanilla extract. You could just use brown sugar instead of the white sugar and molasses…it’s the same thing. We just don’t buy brown sugar any more and just mix in some molasses with the white sugar when brown sugar is called for.
Mix the wet and the dry together, stirring as little as possible. Then “walk away, just walk away.” I’m sorry, I watch way to much Good Eats with Alton Brown. Anyway…now is the time to add your veggies (or veggies and fruit). Mix in your green tomato pulp or zucchini and apples and don’t stir too much.
This recipe will fill a dozen regular size muffin cups to the top. I am sure you could do a loaf or two, or muffins of different sizes. I haven’t tested it out though. Bake ’em up and enjoy!!
1 c flour
1 c wheat flour
½ T baking soda
1 t cinnamon
¼ t salt
In a small bowl mix together:
¼ c oil
½ c yogurt
⅔ c sugar
1 T molasses
1 t vanilla extract
Mix wet into dry. Add in:
2 cups shredded zucchini
Mix until combined. Divide into 12 greased muffin cups. Bake at 350 degrees for 20-25 minutes or until done.