The early bird gets the zucchini. Little E and I made it to the farmers market around 8:00, just as the aisles were filling with customers. I was impressed with the variety and freshness of the produce. I probably could have done better on the pricing, but being a 1st timer I was too timid to haggle. I spent about $16 for the items pictured:
2 avocados, 1 bunch cilantro, 2 mangos, 5 zucchini, 5 peaches, 1 bunch asparagus, 2 pints strawberries, 1 pint blueberries
and one of these...
Although not locally grown, the "dragon fruit" was too interesting to pass up. I'm not sure how to eat it yet, but a google search should reveal the answer.
One of the zucchinis went into a batch of muffins. The final product was loosely based on this pecan zucchini bread recipe from allrecipes.com. Once in the kitchen, I took the liberty of making substitutions to improve the nutritional content.
Makes 14 muffins.
2 3/4 c all-purpose flour
3/4 c rolled oats
1 1/2 c sugar
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/4 tsp baking powder
1 whole egg, 4 whites
1/2 c canola oil
1/2 fat-free plain yogurt
1 tsp vanilla extract
2 cups shredded zucchini
1/2 c chopped pecans
1/2 c golden raisins
1) Shred the zucchini (leave skin on). Spread between a layer of paper towels and press out the extra moisture.
2) In a large bowl, mix the 1st seven ingredients. In another bowl beat together the eggs, yogurt, oil, and vanilla.
3) Stir in dry ingredients just until moistened.
4) Fold in the zucchini, pecans, and raisins
5) Divide batter among cupcake tins that have been coated with non-stick cooking spray
6) Bake at 350 degrees (convection setting)
Bake until an inserted toothpick comes out clean. Times will vary. It took about 18 minutes in our oven.
I would recommend using the convection feature if your oven has it. It yielded muffins with a golden, slightly crunch top and a fluffy moist interior.
I was really happy with the final product and plan to use this recipe again. I've set aside 5 to take to work. Breakfast each day this week will be a muffin and a Stonyfield Farms yogurt. The remainder of the muffins are in the freezer, so I won't finish them before the end of the weekend.
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