fridaysoff.ca – Tagged "grazing" – Fridays Off

zucchini lemon walnut muffins

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Now that I'm on maternity leave I've taken to baking a little more than usual. My latest baking adventure was zucchini lemon walnut muffins from Grazing: Portable Snacks and Finger Food for Anytime, Anywhere by Julie Van Rosendaal (yes I think I've made almost everything in this cookbook). The muffins turned out beautifully but sleep deprived 'ol me missed one crucial ingredient...SUGAR. We ate a few but I ended up tossing the rest. I intend on making them again (with sugar) because they did taste delicious. If you feel like making them yourself I've included the recipe below or just go out and buy the book.

Here's what you need:

  • 2 cups flour (I used half white and half whole wheat)
  • 3/4 cup sugar (don't forget this important ingredient)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 2 eggs
  • grated zest of 1 lemon
  • 2 cups grated unpeeled zucchini (I hate zuccini but it tastes great in muffins, loaves and cakes!)
  • 1/2 cup chopped walnuts

Then you:

  1. Preheat oven to 400F
  2. Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
  3. In a small bowl whisk together milk, eggs, oil, and lemon zest then add flour mixture as well as grated zucchini and walnuts. Stir until combined.
  4. Spoon batter into muffin cups and bake for 20-25 minutes until golden brown and springy to the touch.

Yum!

peanut butter power bars

Who needs nasty store-bought power bars when you can make them yourself? Right?! I was in a baking mood last night and pulled out this great recipe for peanut butter power bars from one of my fave cookbooks Grazing by Julie Van Rosendaal. So I thought I'd share (check the pantry before you get started).

Here's what you need (don't be intimidated by the long list):

  • 1/2 cup packed brown sugar
  • 1/4 cup peanut butter (I use just peanuts peanut butter)
  • 1/4 cup milk
  • 1/4 cup honey
  • 2 tbsp oil
  • 1 tsp vanilla
  • 3/4 whole wheat flour
  • 3/4 cup oats
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup dried cranberries
  • 1/2 cup chocolate chips
  • 1/4 sliced almonds
  • 1/4 cup pumpkin seeds
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp ground flax seed  
  1. Preheat the oven to 350F.
  2. Stir together brown sugar, peanut butter, milk, honey, oil, and vanilla.
  3. In another bowl stir together flour, oats, baking soda and salt.
  4. Add dry mixture to wet mixture along with dried cranberries, chocolate chips, almonds, pumpkin seeds, coconut, and flaxseed; stir until well blended.
  5. Spread the batter in a baking pan that has been sprayed with non-stick spray.
  6. Bake for 23 minutes, until golden and cool.

Happy baking!

January 07, 2011 by Alanna Banks