Have you walked through the produce isle lately and been hit with the sweet smell of peaches? What a great time of year to have so many delicious fruits and veggies in season. And you know what that means when they are in season… they are going to be on sale!
One of our local stores was having a great sale on peaches and I snatched up over 10 pounds of these peachy girls! We ate some and we froze the rest. It has been heavenly having them in our smoothies!
But now it’s time for something new! Taking our love of peach cobbler and our need for a new breakfast item we created this masterpiece!
Using fresh ingredients really does make your food taste ten times better! What do you think? You know, when watching all those cooking shows that is what they always tell us, “Use fresh ingredients.” I never really believed them until our garden started taking off this year. Picking something from the yard and bringing it straight in to eat is amazing!
One thing we have in abundance right now would be lemons. Our lemon tree surprisingly is doing great! Since we moved into this house 2 years ago I thought the tree was a goner. But all of the sudden we have more lemons than we know what to do with. (So if you live close and need some, come on over!)
It’s a good thing that my family loves the flavor of lemon! I have been using these tart little guys in almost every meal. But one of our favorites so far has to be this delicious muffin recipe.
Sometimes in our house breakfast is more of something I need to check off my “to-do” list rather then a meal. This is why muffins are one of my go-to breakfast items. These muffins are very easy to make and really taste great. I love all the cinnamon flavor mixed with the banana. Not to mention that there is zucchini in them so I feel pretty good about feeding them to my family.
Best of all, they are super cheap to create. Think about it, if you were to go to the store and buy half a dozen muffins from the bakery they would cost you around $4 or $5. This recipe should only cost you about $2 and it makes about 16 muffins.
One thing I do with a recipe for muffins that makes this many is I will freeze whatever I don’t think we will eat in the first two days. Two days is about how long it takes for my kids to consistently eat something before they get sick of it. But if I put the extras in the freezer, the next time my kids want muffins I just pull a few out of the freezer the night before and they are ready to eat the next morning.
Here is how you make breakfast frugal and fast:
The very first thing you do is combine all the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, oats) in a separate bowl. I like to use either a whisk or a fork to mix this part.
Next in a separate bowl you combine all the wet ingredients which would be the sugar, yogurt, eggs, oil, vanilla, banana, and zucchini. I also like to mix this step with a fork to make sure everything gets incorporated very well.
Note: I like to make sure I smash the bananas extra good and shred the zucchini on the smallest grater size I have. I don’t like to find big pieces as I’m biting into my muffin.
Now add the wet ingredients to the dry. This time mix the ingredients with a plastic spatula only until everything is combined. If you over mix your muffins they will turn out in weird shapes and have air tunnels throughout it. The batter might be a little lumpy and that’s just right. Hard part is over. Now spoon or scoop the batter into your cupcake tins that have been sprayed with cooking oil.
Pop them in the over for about 15-18 minutes. You are now ready to eat a super moist and flavorful frugal muffin.
Moist banana and zucchini muffins
Banana & Zucchini Muffins
Fabulous and moist muffin full of delicious flavor
Pre-heat your oven to 350 degrees and grease your cupcake tins with your favorite baking cooking spray.
In a large mixing bowl combine flour, baking soda, baking power, salt, cinnamon, and oats. Mix well.
In a separate mixing bowl combine sugar, yogurt/sour cream, eggs, canola oil, vanilla, bananas, and zucchini. Mix very well.
Add wet ingredients (sugar mixture) to the flour mixture. Combine using a plastic spatula and mix only until just combined. Batter may be lumpy.
Fill cupcake tins about 2/3 full with batter. Cook for about 15-18 minutes or until a toothpick or knife is inserted and comes out mostly clean. These are moist muffins so there will be a little muffin on the knife. Let cool in tray for about 5 minutes then remove. Enjoy!
This recipe has been altered but originally found at iambaker.com where you can find other great recipes.
Pennies into Pearls https://www.penniesintopearls.com/