Zucchini muffins, apple muffins, all with probably too many chocolate morsels. We’ll probably eventually make pumpkin muffins, but not because I’m on the pumpkin-lover bandwagon of people who spend fall drinking pumpkin spice lattes and french kissing pumpkins. I only like pumpkin. I do not love pumpkin.
These are apple muffins. I reduced the sugar by half and added a cup of shredded carrots.
But don’t tell David about the carrots. If he finds out I’m ruined.
Once, when he first started being picky, I was worried about him getting enough vegetables so I added spinach to his breakfast of scrambled eggs and cheese. Even though YOU CANNOT TASTE THE SPINACH he punished me for it by boycotting scrambled eggs for two weeks. You better believe I won’t try that again.
Since then I’m banking on him getting all the nutrition he needs from fruit snacks and, now, muffins.
David-approved Breakfast Muffins
3 cups all-purpose flour (you can also use whole wheat flour)
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg (optional — I usually only add this if I’m making zucchini muffins)
2 eggs, beaten
1 cup sugar
1/2 cup cooking oil
3 cups shredded apple, carrot or zucchini (or a combination)
1 cup chocolate morsels or chopped nuts (optional)
Preheat the oven to 350 degrees. Grease a muffin tin, or use muffin liners.
Combine first five ingredients (and nutmeg if you’re using it). Make a well in the center of the center of the flour. In another bowl, combine remaining ingredients. Stir until moistened. Fold in chocolate morsels/nuts.
Spoon batter into prepared muffin tins.
Bake approximately 15 minutes, until a wooden toothpick comes out clean.
You can also make this as a loaf; increase baking time to 50-55 minutes.
Adapted from The Better Homes and Gardens New Cookbook Bridal Edition (given to me by my good friend, Kristi).