Friday, August 10, 2012

Put Up

This week's canning is done!

I ended up with 22 quarts of tomatoes, 9 quarts of Italian tortellini soup, 13 rice bowls (packed into pint jars), 1 gallon of roasted anaheim peppers, 4 pints of pickled jalapeno rings, 1 pint of pepperoncinis, 2 quarts of chicken stock, 2 dozen zucchini muffins and 2 dozen zucchini mini-muffins. Whew!

This is my first time freezing unbaked muffins, so I really hope that it works out like I think it will. I did surf blog-land to find out how other folks were doing it, which is one of the best things about the internet...A wealth of experience at your finger tips!!

Here is my new favorite recipe for zucchini muffins. I think that they are the best ones I have ever eaten! Give them a try and let me know what you think.

Zucchini Poppy Seed Muffins:
2 c flour
3/4 t salt
3/4 t soda
1/4 t baking powder
2 eggs
3/4 c brown sugar
1/4 c oil
1/2 c buttermilk
3/4 t vanilla
3/4 t cinnamon
3 T poppy seeds
1 1/2 c of zucchini
Bake in regular size muffin tins at 400 for 18".
(Of course, I used a very generous measurement of zucchini. And whole wheat flour-Prairie Gold, which is THE BEST whole wheat flour in the world. It is grown by Wheat Montana . You can check them out here.)

Happy Baking.


  1. Interesting Rana. Why freeze the muffins uncooked though?

  2. I'm going to try these muffins! Faf brought me a bunch of zucchini from his garden!

  3. love how diverse your blog is. going to try the muffins for sure

  4. You instruct us to bake the muffins for 18". Does that imply that you would rather be sewing? lol