Hi there– Made these muffins a couple weeks ago when group of friends were off to hike on a Saturday morning. We met up for coffee and a nibble (that would be the muffins) and we set off up the freeway to Hollywood, where we parked the car in the prettiest old neighborhood and trekked up to the Hollywood sign on the hill, with several stops to admire the views across Los Angeles along the way.
All that to say, these are fine muffins. Just sweet enough and hearty from all that bran and zucchini. A good way to start off a morning of hiking…
ZUCCHINI BRAN MUFFINS:
1 medium zucchini, grated to shreds
3/4 cup sugar
1/2 cup canola oil
1/2 cup unflavored yogurt
1 cup1 flour
1 cup bran
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup walnuts (or pecans), chopped (optional)
In a mixing bowl, stir together the grated zucchini, sugar, eggs, oil and yogurt. Then thoroughly mix in the flour, bran, baking powder and salt. Finally fold in the nuts.
Spoon the batter into muffin tins lined with paper wrappers (makes 12 muffins) and pop them into a 350 degree oven for 20 to 25 minutes until they are lightly browned and firm to the touch.
Butter and marmalade along with a mug of tea make them just about perfect.