There is something utterly refreshing about walking out to the garden and choosing a vegetable that I can turn into a muffin! These are the BEST Banana Zucchini muffins I have ever tried!

this muffin is dads favourite, I received this from my neice Kim, who also forgot to put in the butter the first time, and it still came out great, that is when we asked for the recipe in fact. Year 1983.

I first posted this muffin recipe over three years ago. It was long overdue for some updated pics and a re-share incase you all missed it the first time. Here is the original post: YOU HAVE TO TRY THESE MUFFINS . . . . I LOVE THEM! I was watching an episode of America's Test Kitchen the other day and they were making these blueberry muffins. Great, just another blueberry muffin I thought. I was just about to turn the channel, when I heard it . . . music to my ears. . . . they were using fresh blueberries and turning them into smooth jam. If you know me, then you probably know that I have a big problem with fruit. I LOVE the flavor, but it's the texture that I struggle with. I can eat fresh pineapple, fresh strawberries, fresh apples, sometimes grapes and a few other fresh fruits. Other than that, whether fresh or cooked, I can't stand to bite into it. It sends shivers down my spine just thinking about it. I love blueberry muffins, but I always pick out the chunky berries. Now, I can eat a muffin, which I love and have all that delicious blueberry flavor without chunky berries. (The recipe actually adds fresh blueberries in addition to the jam, but I left them out). These muffins have the perfect texture, not too cakey and not too heavy. The blueberry flavor is just right and the sugar topping adds just enough lemon flavor to know it's there, but not to overpower the blueberry flavor. These are best eaten on day one or two. I keep them in the muffin tin overnight and loosely cover them with a clean kitchen towel. I have tried storing them in a zip-top bag before, but the tops get sticky and I am not a fan of sticky top muffins. THE BEST BLUEBERRY MUFFINS adapted from: America's Test Kitchen (Printable Recipe) or (Printable with Picture) Topping: 1/4 c. sugar 1 1/2 tsp. grated lemon zest Muffins: 2 c. fresh blueberries, picked over 1 1/8 c. + 1 tsp. sugar 2 1/2 c. all-purpose flour 2 1/2 tsp. baking powder 1 tsp. salt 2 large eggs 4 Tbl. unsalted butter, melted & cooled slightly 1/4 c. vegetable oil 1 c. buttermilk 1 1/2 tsp. vanilla 1. For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside. 2. For the muffins: Preheat oven to 425 degrees. Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray). Bring 1 cup of the blueberries and 1 tsp. of the sugar to a simmer in a small saucepan over medium heat. Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened about 6 minutes. Transfer to a small bowl and cool to room temperature, 10-15 minutes. 3. Whisk the flour, baking powder and salt together in a large bowl. Whisk the remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold the egg mixture and the remaining 1 cup blueberries into the flour mixture until just moistened (if adding whole blueberries - I don't add them). The batter will be very lumpy with a few spots of dry flour; do not overmix. 4. Fill muffin cups 1/2 full with batter and top with a teaspoon or so of the cooked berry mixture. Use a toothpick and swirl together. Divide the remaining batter between muffin cups. The batter should completely fill the cups and mound slightly. Divide the remaining cooked berry mixture between muffin cups. Use a toothpick and gently swirl the berry filling into the batter using a figure-eight motion. Sprinkle the lemon sugar evenly over the muffins. 5. Bake until the muffin tops are golden and just firm, 17-18 minutes, rotating the muffin tin halfway through. Cool the muffins in the muffin tin for 5 minutes, then remove to a wire rack and cool 5 more minutes before serving. Yield: 12 muffins.

These easy peanut butter muffins have a delicious peanut butter flavor, moist texture, and are filled with chocolate chips. Make them for breakfast or a snack - they're the perfect way to get your peanut butter fix.

Easy 15-Minute Donuts is one basic donut glaze altered 3 ways results in these amazing 15-Minute Donut recipes. Maple Bars, Chocolate Glaze & Pumpkin Spice.

I don’t know about you guys, but I absolutely love a good crumb muffin; Whether it’s an old fashioned cinnamon crumb muffin, or one that’s been loaded with juicy seasonal fruit – I am always game to devour one. Shop this post [show_shopthepost_widget id=”2816538″] I think the fact that pretty much anytime of day is

The perfect savory muffin filled with grated zucchini, chives and cheese that uses Bisquik Baking Mix.

This recipe for traditional New England anandama bread—a slightly sweet dark yeast bread made with flour, cornmeal, and molasses—makes 2 loaves, one to eat now and one to freeze. Serve hot with butter and cinnamon.

Healthy recipes  offer you Muffins That Taste Like Doughnuts, we hope you like it

This Cinnamon Donut Bread is a superb cinnamon flavored bread. Tastes just like Cinnamon Sugar donuts! One of our most popular recipes.

Cheddar Cornbread Muffins

These tasty cheddar chive buttermilk biscuits are so easy to make and are the perfect side dish for dinner tonight! Easy and delicious!

Specks of orange zest and cranberries What do I like about these scones? They are buttery, crumbly, moist and my kitchen smells like Christmas as they bake. The addition of orange zest + cranberries = smell of Christmas time. This is a one bowl recipe and mixing was done using hands, therefore washing up afterwards was kept to a minimal. The scones can be made ahead and freezes well. As the ingredients are simple, using good, quality butter and cream is vital. Good quality ingredients will result in a good bake and delicious scones. Orange, Cranberry Cream Scones [Print Recipe] Adapted from American Test Kitchen Cookbook (makes 9 pieces of 4 inches round pieces) Ingredients: 280g/(2 cups) all purpose flour 15g/(1 Tbsp) baking powder 40g/(3 Tbsp) sugar 3g/(1/2 tsp) salt 80g/(1/2 cup) dried cranberries, diced zest of 1 orange 70g/(5 Tbsp) unsalted butter, cold and cubed (at least 83% butter fat) 200 - 220 ml/(1 cup) cold heavy/whipping cream (35% - 38% butter fat) Steps to scones: In a large bowl, measure the flour, baking powder, sugar, orange zest and salt. Whisk the flour mixture with a wire whisk to uniformly combine the dry ingredients. Incorporate the ice cold, cubed butter into the flour mixture by rubbing or smearing the butter between your fingertips (between thumb, index and middle finger) as you toss them around in the flour mixture. Work fast rubbing through all the big lumps of butter and the mixture should resemble coarse bread crumbs. You can use 2 butter knives to carry out this step instead of using your fingers. Mix in the diced cranberries. Stir in the cold cream with a spatula or fork until the dough comes together. Transfer the dough onto the table top and give it a few gentle knead (less than 10 kneads) to make it come together as a dough. Lightly flour the surface of the table top and press the dough into a 3 - 4 cm thick round disc. Lightly flour the surface of the dough and the 4 cm diameter round cutter and cut into pieces. Place the cut pieces, spacing them 3 cm apart, onto a baking sheet lined with baking paper. Press the remaining scraps together and cut more pieces until the dough is used up. OR you can use a knife to cut the scones into 10 equal wedges if you do not own a cookie cutter. At this stage, the scones can be frozen and stored in an air tight container for up to a week. Just bake them frozen but you need to add 3 - 5 minutes of extra bake time if doing so. Space the scones 3 cm apart and bake in a preheated oven at 220 degrees C or 428 degrees F, on the middle rack of the oven, for 12 - 15 minutes or until the tops are lightly golden brown. Note: To get the scones to rise high and mighty, flour the cutter well and with a swift downward motion press the cutter into the dough. Do not twist the cutter as you push it into the dough as this will hamper the rise of the scones. Share the recipe: Facebook: https://www.facebook.com/incookiehaven?fref=nf or Instagram: incookiehaven

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I'm not sure why I never posted this recipe. I've had it in my little recipe box for 15 years. I guess it's because these ty...

These coffee cake muffins are everything I love about classic coffee cake but in a convenient handheld package. They're sweet, spiced, and melt in your mouth moist.

I always forget how much I love spring until it comes back again. The weather here has been amazing lately, and we’ve been soaking up some serious outside time (hence my frequent sneezes and ridiculously itchy eyes. Oh, allergies, you rascals!). I’m convinced that few things are better for a kid — particularly a high-energy...Read More »

Easy 15-Minute Donuts is one basic donut glaze altered 3 ways results in these amazing 15-Minute Donut recipes. Maple Bars, Chocolate Glaze & Pumpkin Spice.