Love and Muffins

Yesterday morning I made muffins. 🙂

I don’t know what it  is lately that’s got me on a muffin making kick. I made those awesome corn muffins I posted about last week, and I also did a batch of blueberry-pineapple AND cranberry-orange in the last month or so, too.

This time around I tried my hand at zucchini muffins.

With cranberries and cashews in them.

*Nom nom nom*

My inspiration for these muffins was zucchini bread. I love zucchini bread. It sounds healthy, what with the zucchini and all being right in the name of it, but most zucchini bread recipes are made with boatloads of oil, sugar and white flour. That, of course, is why I like it so much I’m sure. Ha. However, I’ve really been trying to find clever, new ways to avoid all three of these ingredients in my baking endeavors.

I feel like muffins are the perfect experimentation vessels for  healthier ingredients and I love how they bake up into perfect individual portions! Rather than oil, I used some skim milk and fat-free ricotta cheese for moisture in this recipe and I used a whooooole tablespoon of vanilla to enhance the natural sweetness of the ingredients without adding a whole cup of sugar. These came out of the super tasty and are only 2 Weight Watchers Points each!

Zucchini Ricotta Muffins

  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 large zucchini, grated
  • 1 egg
  • 1/4 cup skim milk
  • 1/4 cup fat-free ricotta cheese
  • 1/2 cup sugar
  • 1 tbsp vanilla extract
  • 1/4 cup dried cranberries
  • 1/4 cup  cashews, chopped

Preheat the oven to 350 degrees.

Combine all of the dry ingredients in a large mixing bowl. Set aside.

In a separate bowl, whisk together the zucchini, milk, ricotta and egg. Add the sugar and vanilla and mix until just combined.

Gradually combine the dry ingredients into the wet ingredients, then gently fold in the cranberries and cashews.

Spoon batter into a greased or lined muffin tin.

Bake for 25 minutes until golden brown and a toothpick inserted in the center comes out clean.

Serve and enjoy!

Funny story! When I sat down to take pictures of these tasty breakfast treats, Quincy decided he wanted to be in the picture, too! He sat down right in front of me, I snapped the picture, then he yawned, got up, and pranced away.

I love him so darn much. 🙂

6 comments

  1. caitlin

    i also want the recipes for blueberry-pineapple and cranberry-orange because i’m terribly demanding. i am so excited about these i can hardly contain myself. and my boyfriend will be thrilled because he LOVES this stuff.

    also.. nice longerberger plates and mugs. it reminds me of home.

  2. Jennifer

    thanks, ladies! Q is the man 🙂 let me know how the recipes turns out for you!!

    and miss caitlin johnny’s momma LOVESSSSS longerberger so there’s lotsa that stuffs around here. i will send you the recipes for the other muffins as soon as i find them. lol. promise!

  3. Jennifer

    Caitlin, if for no other reason, I will continue coming up with recipes specifically because I get so giddy when you tell me they come out well. <3

Leave a Reply