Zucchini Muffins

Making just 12 standard size muffins, this recipe is scaled especially perfect for harvesting zucchini early. These one-bowl muffins are as delicious as zucchini bread but cook much quicker, making them perfect for summer breakfast.

Zucchini Muffins

• Spritz the 12 cups of a muffin tin with non-stick cooking spray, set aside.

To a medium mixing bowl, add:

1 1/2 cups flour

1/2 cup sugar

1 tsp cinnamon

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/4 tsp nutmeg

1/16 tsp cloves

Sift together. Add all of the following to the dry ingredients before mixing:

8 oz zucchini, finely shredded

1/2 cup yogurt (plain recommended)

3 Tbsp oil

2 Tbsp milk

1 tsp vanilla

Fold all of the ingredients together. Initially it will appear too dry. Keep folding. The movement of the ingredients will cause the zucchini to release sufficient liquid to incorporate everything.

Set aside, resting batter ~5 minutes. Then stir in:

1/4 cup miniature chocolate chips

Divide batter between 12 standard muffin cups (it will seem very liquidy, don’t let that worry you). Bake at 350 F for 25 to 30 minutes. Serve warm with butter.

---

Brenda’s tips:

• Serving size: 12 standard muffins

• These muffins work best if muffin/cupcake liners are NOT used

• This recipe can be doubled

• Substitute 1/4 cup sour cream + 1/2 cup milk for the yogurt if needed

• Brenda is a strong proponent of delicious flavor, recommending that zucchini squash is harvested when it’s about 8” long and the diameter is equivalent to a quarter

---

Window to B’s kitchen . . .

HOW TO: Breakfast Burritos

Brenda is a big believer in breakfast, ideally mostly carbs. John also enjoys breakfast, but prefers a breakfast that prioritizes protein. The breakfast burrito, in all it’s many iterations, brings both. Along with the added benefit of “grab and go” since time always seems to be tight in the morning.

---

HOW TO: Breakfast Burritos

Identify & set aside desired additional ingredients for the breakfast burrito filling, here are some suggestions:

• Bacon, cooked and chopped

• Sausage, cooked and drained

• Ham, cubed or deli-slices

• Mushrooms, chopped

• Onions, finely diced

• Bell peppers, diced

• Potatoes, cooked (hash browns, tots, fries, etc.)

• Rice (leftover fried rice is especially delicious)

• Corn, steamed

Place a non-stick skillet on the stove and set to medium to preheat skillet.

Place a second skillet on the stove, adjust heat to medium-low, and immediately add:

1 flour tortilla

Brush lightly with:

Butter

Flip. Add:

Cheese (sliced or shredded or crumbled)

Allow to cook so the cheese slowly melts and tortilla stays soft. While that cooks, prepare the following . . .

To a small bowl, add:

2 eggs

1 tsp water

Whisk until well blended.

Grease the first skillet with:

~1 tsp butter (or bacon fat)

Ensure that full surface of the skillet is covered. When butter has completely melted and sizzles, pour in:

Whisked eggs

Additional Ingredients (~ 1 Tbsp of each)

Using a heat-proof spatula,* scrape mixing bowl. Use the spatula to cook the eggs, lifting and stirring, while keeping the eggs & additions together as a single patty. Flip the egg patty over to cook on the other side. DO NOT allow the egg to brown.

Once cooked through, transfer the egg patty to top the melted cheese on the tortilla.

Add any fresh ingredients:

• Tomatoes, diced

• Avocados, sliced (or guacamole)

• Green onions

• Micro greens

And condiments:

• Sour cream

• Taco sauce

• Salsa

• Horse radish

Roll up and serve hot OR wrap in a sheet of aluminum foil for breakfast on the go.

---

Brenda’s tips:

• Serving size: 1 burrito (multiply as desired)

• Delicious with Brenda’s Tortillas: Tex-Mex Style

• *Brenda’s favorite heat-proof spatula to cook eggs: Williams Sonoma Silicone Spatula with Stainless-Steel Handle

• This is the best carry-along breakfast and can be tailored to individual preferences

---

Window to B’s kitchen . . .

Avocado Toast

Brenda’s fresh French Bread makes this Avocado Toast recipe even better!

---

Avocado Toast

Slice & toast:

2-4 slices of bread (Brenda’s French Bread recommended)

Select a perfectly ripe:

Avocado

• Cut in half, open, and remove the seed.

• Using a knife, slice the fruit inside the shell and then scoop out with a spoon.

Place ~1/4 of the avocado on each slice of toasted bread.

Optional: Smash lightly with a fork.

Sprinkle with:

Salt

Pepper

Serve immediately.

---

Brenda’s tips:

• Serving size: 2-4

• Variations:

  • Top with a poached egg

  • Sprinkle with other herbs & spices, such as crushed red pepper

    • Chelsea likes to use Trader Joe’s Everything but the Bagel seasoning

  • Garnish with fresh microgreens

  • Add a slice of smoked gouda cheese

  • Add bacon strips or crumbles

---

Window to B’s kitchen . . .

Popovers

Popovers are one of those obscure breakfast delicacies that tend to be overlooked . . . They are very similar to German Pancakes aka Dutch Babies aka Hootenanny Pancakes. The difference? They’re cooked in ramekins, making them individual portions. Translation: perfectly crisp and tender. {Kinda perfect when social distancing is required??}

Some things you must know before you begin the recipe.

Popovers reportedly have a low success rate. Increase the odds by doing the following:

• Grease ramekins with butter or shortening (a muffin tin can be substituted)

• Warm the milk: 25 seconds in the microwave will bring the milk to ~80F

• When pouring batter, only pour once into each receptacle

• Do not open oven while baking - truth is it might not make them crash . . . but why risk it??

• Once baked, pierce each popover with a butter knife while still in the oven

• Bonus: not quite ready to serve? Keep in hot oven for a few more minutes and they’ll stay perfect

---

Popovers

Using butter (or shortening), grease entire inner surface of 8 ramekins

Place ramekins on a cookie sheet, slip into oven. Set oven to 400F.

While preheating, mix batter:

Into a medium mixing bowl, crack & then beat:

3 eggs

Add, whisking together well:

1/2 cup milk (warmed to ~80F)

1/2 tsp salt

1 1/2 cup flour

Batter will be thick, but smooth. Continue whisking while adding:

1 cup milk (warmed to ~80F)

Remove tray of hot ramekins from the oven, immediately distributing the thin batter equally among them:

• 8 ramekins: use a 1/2 cup measuring cup, fill it just less than full (1/2 cup minus 1 Tbsp)

• Pour only once into each (don't go back and top off to even out)

• Immediately return tray of filled ramekins to the hot oven

Bake at 400F for 40 min (muffin tin 30)

• Don’t open the oven until done (use the light and look through the glass doorway)

• Pierce each with a knife immediately upon opening the oven

• Once pierced they can continue to crisp in a hot oven but will burn after ~8 min

Serve hot.

---

Brenda’s Tips:

• Recipe makes 8 (8 oz) ramekins or 12 regular muffin sized popovers.

• You can use a wire whisk, hand-mixer or stand mixer.

• Both butter and shortening work equally well to grease the pans, while non-stick pan spray often results in a lower "pop" rate.

• Popovers rely on the steam created by the liquid to cause the "pop," while the gluten + protein prevents the steam from escaping. Once cooked, piercing each to release the hot steam will prevent steam having a negative reaction to room-temp air, causing an imbalance of pressure . . . aka collapse. 

• Delicious with homemade jam = Strawberry Freezer Jam.

• This is a deep-dive into various methods to improve the pop in a popover - Serious Eats: the Best Yorkshire Pudding