These muffins are made with orange juice and zucchini for a healthy twist! I’ve been making these muffins for Ari and friends since she was a baby.
Preheat your oven to 325 degrees
line 2 muffin pans with your choice of adorable individual cupcake liners
Okay, stop!!! Before you blend everything together make sure you have two separate mixing bowels, one for your dry ingredients (labeled) and one for your “wet” ingredients. Blend your dry ingredients separately from your wet. When both are blended, then add about a cup of dry ingredients to the mixture, blend in and repeat until all of your dry ingredients have been blended into your wet. Just a little tip for you! You should do this with most things that you bake. Ooo I have another *tip now that I’m thinking about it, get a good reliable blender. Mixing with your hand does not cut it for most recipes (think cookies where you’re using a tougher base like butter) It will save you time and save your arm a strain. When you’re using butter you want the butter and sugar to mix as lovely as whipped cream, blending by hand won’t get this consistency. There’s no butter in this recipe but just thought I would throw that in there! I use sea salt instead of regular table salt and if the salt isn’t completely crushed up (which is impossible for me blending by hand) then almost every bite you get a little salty surprise! Yuck!
3 cups flour (dry ingredient)
1 tsp baking soda (dry ingredient)
1 tsp baking powder (dry ingredient)
1 tsp salt (dry ingredient)
3 large eggs at room temperature
1 cup canola oil
1 cup sugar
1/4 cup orange juice
3 tsp vanilla extract
2 cups shredded zucchini (I shred it with a food processor or blender. Try to drain some of the juice out using a strainer)
4-5 tablespoons of cocoa powder and lots of chocolate chips (milk and semi-sweet) if you want them chocolatey!
fresh blueberries if you want it sans the chocolatey goodness!
Then bake for about 25 minutes! Yes, you can freeze them (for up to 6 months if need be). I like to enjoy everything fresh out of the oven though. I think Ari loves the batter more than the actual baked muffins these days and I have to admit the batter is delish! *Tip: Using an ice cream scooper saves you from sticky fingers when adding the batter to the cupcake liners