Summer in the Lowcountry for many of us means visits by friends and family from around the country. Our way of simplifying the arrival of house guests is to make breakfast options ahead of time and freeze them. All of the muffins, as well as the zucchini bread, will keep 4-6 weeks in the freezer. The addition of some local fresh fruit will make any of these a great way to start the day and the abundance of zucchini and blueberries makes this the perfect time of year to try two of the following recipes. Even though everyone has several zucchini bread recipes, this one is worth making. Developed and refined over a number of years by Willie Benau, who operates the Victorian Inn on the Park in San Francisco, it is exceptionally good. If time doesn't permit baking before your guests arrive, the apple syrup can be made quickly and served over your favorite pancake recipe.

 

ZUCCHINI BREAD

Ingredients:

3 cups all-purpose flour
2 cups unpeeled zucchini, coarsely grated
1 cup raisins, chopped if desired
1 cup walnuts, chopped
1 1/2 cups sugar
1 tsp cloves
1/2 tsp salt
1 tsp nutmeg
1 TBS cinnamon
1/2 tsp ginger
1 tsp baking powder

Combine separately:

3 eggs
1 cup vegetable oil

In large mixing bowl, combine dry ingredients, nuts and raisins with grated zucchini (do not drain). Add egg mixture, blend well and pour into 2 ungreased loaf pans. Bake at 350° for 1 hour. Test with toothpick and bake additional 10-15 minutes if necessary. Cool 20 minutes and remove from pans. To freeze, cool at room temperature, slice and wrap in plastic wrap prior to placing in freezer bags. Makes 2 loaves.

 

POPPY SEED MUFFINS

Ingredients:

1 1/2 cups Bisquick
1/2 cup sugar
2 TBS poppy seeds
1 egg, beaten
3/4 cup sour cream
1 tsp vanilla

Combine Bisquick, sugar and poppy seeds in mixing bowl. Make well in center and add remaining ingredients. Stir just until blended. Spoon into greased (or paper lined) muffin tins 2/3 full. Bake at 400° for 20 minutes. Makes 12 muffins.

 

BLUEBERRY MUFFINS

Ingredients:

1 egg, beaten
1 cup buttermilk
1/4 vegetable oil
2 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1 cup fresh blueberries (frozen* can be substituted)

Combine egg, buttermilk and oil. Mix together all dry ingredients and add to buttermilk mixture just until blended. Carefully stir in blueberries. Spoon into greased (or paper lined) muffin tins 2/3 full. Bake at 400° for 20-25 minutes. Makes 12-15 muffins.

*Freeze local berries now for use during the winter.

 

BANANA SOUR CREAM MUFFINS

Ingredients:

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 cup mashed bananas (approximately 3)
1/2 cup nuts, chopped
1/2 cup sour cream

In large mixing bowl, cream butter with sugar. Add the eggs and vanilla. Add dry ingredients all at once and stir just until blended. Add the mashed bananas, nuts and sour cream. Spoon into greased (or paper lined) muffin tins 2/3 full. Bake at 350° for 30 minutes. Makes 12-15 muffins.

 

BRAN MUFFINS

Ingredients:

1 1/4 cups all-purpose flour
1/2 cup dark brown sugar, packed
1 TBS baking powder
1 1/4 cups buttermilk
1 1/2 cups bran cereal
1/4 cup vegetable oil
1 egg
3/4 cup walnuts, chopped

Combine bran cereal, brown sugar, buttermilk, oil and egg. Let stand 5 minutes. Stir together flour, baking powder and nuts. Add to cereal mixture, stirring just until combined. Spoon into greased (or paper lined) muffin pans 2/3 full. Bake at 400° for 20 minutes. Makes 12 muffins.

 

1 1/4 cups maple syrup
3 TBS apple butter
2 TBS butter
1 apple, peeled and finely diced

Mix all ingredients in small saucepan. Place over low heat and simmer gently until apple is soft. Serve over pancakes or french toast. Makes 1 1/2 cups.



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