The annual zucchini proliferation is upon us! Last week alone I was given six large zucchini, which were in addition to the four I had bought at the farmer’s market the weekend before. Whew! Though we had zucchini and summer squash .. um .. the phrase ‘coming out our ears’ comes to mind, none went to waste.
After making stuffed zucchini, sauteed zucchini with tarragon, zucchini jalapeno pasta, zucchini puree, and savory zucchini and tomato bread, I decided a sweet preparation would be a good way to round out the endeavor. Hence came Oatmeal Summer Squash Muffins — a wonderfully moist muffin, lightly sweetened with honey, and seasoned with cinnamon and mace. Delicious!!
This muffin recipe is adapted from one of my favorite, most-used cookbooks, Simply in Season. The book is arranged by — you guessed it — season, and further by seasonal ingredient. I love this because it lends itself so well to shopping at the farmer’s market. The recipes feature one or two fresh vegetables or fruits; the other ingredients are typically ‘whole’, widely available, and suitable even for a tight budget. The preparations are simple, fairly quick, and many substitutions are offered to suit what is already in your kitchen. To me, it feels like a frugal how-to guide on cooking all the things your mother or your grandmother or great-grandmother used to make… it’s simply lovely!
Anyways, zucchini proliferation continues, and I continue to look for interesting ways to use zucchini — do you have any ideas?
Oatmeal Summer Squash Muffins
Adapted from one of my favorite cookbooks, Simply in Season
makes 12 muffins
1 c. all-purpose flour*
1/2 c. whole wheat flour*
1 c. rolled oats
1 T. baking powder
1/2 t. salt
1 t. cinnamon
scant 1/2 t. mace
1 c. milk
1/4 c. oil
1/4 c. honey
1 1/2 c. grated summer squash or zucchini
Preheat oven to 400 degrees F.
Combine flours, oats, baking powder, salt, cinnamon, and mace in a medium-large bowl.
In a medium bowl, combine egg, milk, oil, and honey. Mix well. Add wet ingredients to dry ingredients and stir until just moistened. Gently fold in squash.
Fill lined or well-greased muffin tins 2/3 full. Bake for 15-20 minutes, until a toothpick inserted into center comes out clean.
*Note: feel free to use whatever flour combination you want — all whole wheat, all AP, whole wheat pastry, white whole wheat — just make sure it adds up to 1 1/2 cups in total!