Our good neighbor, George, brought over zucchini from his garden the other day ~ they turned into muffins when I was through with them.
I was looking for a recipe for the muffins when I came across this one on King Arthur Flour website. I’ve always had good luck with the recipes from there, and this recipe is no exception. Go to the link, if you’re interested in reading about the origin of the name of the muffins.
After reading comments about the recipe, I adapted it somewhat:
The recipe called for: I swapped:
2 cups sugar ~ 1 cup sugar plus 1 cup Splenda
1 cup vegetable oil ~ ¼ cup oil plus ¾ cup natural applesauce
1 teaspoon ground cinnamon ~ 1 tablespoon ground cinnamon
I used a combo of almost 2 cups dried cherries, dried cranberries and currants.
They baked faster than the recipe stated, in about 20 minutes.
Recipe yield - 27 muffins: I used regular muffin tins; filled ¾ full, yield of 20.
The other cup of sugar wasn’t missed, nor was the full cup of oil. The muffins are delicious!
Warmed up in the micro for a few seconds, with a smidgeon of butter on top, they’re divine! And the recipe is a keeper!
The Shipyard Galley’s Zucchini Muffins
- 1 cup sugar
- 1 cup Splenda
- ¼ cup vegetable oil
- ¾ cup applesauce
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 3 cups flour
- 2 cups finely chopped peeled zucchini
- 1 cup dried cherries, cranberries or currants
- 1 cup chopped walnuts or semi-sweet chocolate chips