Happy Birthday Muffins

If you're coming to this page from this week's CSA newsletter, you now that it is garlic harvesting time on the farm.  The garlic harvest (as well as hummingbirds visiting our bee balm)  means that it is Beatrice's birthday! Today she turns 7! Later this morning some of our friends will come over for a backyard circus and happy birthday muffins. So if you feel like you've been super healthy and been eating all your veg since the csa started here are some treats to enjoy from your csa share.

Morning Glory Muffins
from Food to Live By


Makes 16 muffins

2 1/4 cups flour
1 1/14 sugar
1 Tbsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 can drained crushed pineapple
2 cups finely grated carrots
1 large apple grated
3/4 cup raisins
1/2 cup shredded coconut
1/2 cup chopped walnuts
3 eggs
1 cup canola oil
1 tsp vanilla

1. Preheat oven to 350. Line muffin tin with papers or grease with butter.
2. Combine flour, sugar, cinnamon, baking soda and salt in a large bow. Add the pineapple, carrots, apple, raisins, coconut, nuts and mix.
3. Whisk eggs, oil and vanilla together and then add to the flour mixture. Stir until just combined. Spoon into muffin cups, filling them almost to the brim.
4. Bake until golden brown 30 - 40 mins.

Zucchini Blondies
from The Gardeners Community Cookbook


5 Tbsp butter, melted with 1 Tbsp water
1 cup packed dark brown sugar
1 large egg
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1 medium zucchini, peeled and chopped
1/2 cup chopped walnuts
1/3 cup chocolate or butterscotch chips

1. Preheat oven to 350. Lightly grease a 9 inch square baking pan.
2. Pour melted butter into a large mixing bow. Add the brown sugar and mix well. Add the egg and vanilla and beat until blended.
3. Sift the flour, baking powder, baking soda and salt into the bowl and stir to mix. Add the zucchini and nuts to the mix, making a stiff batter.
4. Spread batter into the pan and sprinkle the chocolate chips on top. Bake for 30 minutes.
5. When cool enough to handle, slice into squares. Serve warm or at room temperature. Will keep, covered for 3 days at room temp.