Ingredient: baking powder

Quick Fruit Surprise Muffins

Perfect for breakfast or tucked in a back-to-school lunch.

For me, September is all about keeping up with the ripening fruit from our garden. This year everything is ripening at once, so I’ve made peach jam, frozen figs to make leather later, pitted and frozen Italian prune plums and made Mostly Plum Jam from a mixture of other plums and the end of the blueberries.

It has even trickled into Starting Over, the story I’m almost finished writing, when Lily, trying to win over Marshall’s children, bakes them Fruit Surprise Muffins.

We’ve enjoyed these moist fruity muffins for years. I usually poke a frozen cherry in the center of each muffin, (that’s the surprise!) but since I’ve been working on plums this week, I made this batch with chopped plums. The original recipe calls for plums, but that has never stopped me from improvising!

Try them. I bet your family will love them.

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Fruit Surprise Muffins
A delicious healthy muffin that keeps well.
Cuisine Sweet Treats
Prep Time 10 minutes
Cook Time 20 minutes
Servings
large muffins
Ingredients
Wet Ingredients
Dry Ingredients
Fruit
  • 1 cup stone fruit drained, chopped, fresh or frozen. cherrie or plums are good.
Cuisine Sweet Treats
Prep Time 10 minutes
Cook Time 20 minutes
Servings
large muffins
Ingredients
Wet Ingredients
Dry Ingredients
Fruit
  • 1 cup stone fruit drained, chopped, fresh or frozen. cherrie or plums are good.
Instructions
  1. Preheat oven to 400 F.
  2. Soak oats in yogurt
  3. Add oil, sugar and egg. Beat well
  4. Mix dry ingredients in a separate bowl. Add to moist ingredients all at once. Before stirring, pour fruit over dry ingredients. (Or add whole cherries at the end.) Stir to blend.
  5. Spoon into muffin cups. (I use paper liners.) (This is when I poke in the cherries.) Bake for 20 minutes.

When your Zucchini get out of hand.

To celebrate the launch of The Good Neighbor, Book Two in the Fortune Bay Series, I’m continuing my week of late summer recipes with

Zucchini Bread, or

“what to do when your garden becomes the Little Shop of Horrors.”

The other day, my mother tried a piece of my Zucchini Bread.

“What is that flavor?” she said. “Mine has never been this nice.”

“Cloves,” I told her.

“I don’t like cloves,” she said. “But I love that.”

I have to admit it was particularly good batch. I usually grind whole cloves and if you are not diligent with the mortar and pestle, the flavour of the chunks of clove can over power the loaf.

This time I hadn’t been able to find whole cloves at the store, so I used ground and found it was better for this bread.

20150901_5057 Also, I wrung out the grated zucchini just the right amount and the moisture level was perfect. Last time I was showing someone how to wring out the excess moisture in a tea towel, was over zealous and the bread was a touch dry. But do wring it out to prevent a soggy loaf.

Nobody likes a soggy loaf!

It’s a great way to use that excess zucchini at this time of year, or get a nice size one at the farmer’s market and knock yourself out!

In The Good Neighbor, (yes! out this week!) Stephanie goes out to her garden and finds:

The Good Neighbor

The stump end of a mammoth zucchini peeked out at her from under a leaf. Not good. Zucchini were the jesters of the garden, growing to ridiculous, bulbous proportions when your back was turned…

Hefting a giant zucchini in one hand, she measured its weight, reminded of a childhood summer day spent grating the big ones for zucchini bread, the smell of cloves and cinnamon filling the air. She put the offender under one arm, the basket over the other, and started down the shoreline path to the cabin.

Cloves and spice, Aunt Augusta’s trademark. Stephanie must have the same recipe I have.

Enjoy!

Judy sig

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Print Recipe
Zucchini Nut Loaf
Sweet and moist with the (subtle) flavour of cloves and cinnamon, this is the perfect sweet bread to have in the freezer to whip out for unexpected company. Or when you just need some comfort food yourself.
Cuisine Sweet Treats
Cook Time 1 hour
Servings
loafs
Ingredients
Dry Ingredients
Cuisine Sweet Treats
Cook Time 1 hour
Servings
loafs
Ingredients
Dry Ingredients
Instructions
  1. Grate the zucchini. Lay in a towel and wring out some of the water. water will run out. Don't squeeze until totally dry or the bread will be dry.
  2. In a large bowl mix the sugar, oil and vanilla with a large spoon. Beat in the eggs and stir in the zucchini.
  3. Combine dry ingredients in another bowl. Add to zucchini mixture and stir.
  4. Spoon batter into 2 greased loaf pans, or five tiny ones so you can give some away.
  5. Bake at 350° F for 1 hour - until toothpick comes out clean. Turn out of pans onto wire rack and cool right side up. Wrap airtight when cool and keep in refrigerator up to 3 weeks or freezes well.