BBQ CHICKEN SANDWICHES & SLAW

BBQ CHICKEN SANDWICHES & SLAW
Abagail requested BBQ chicken sandwiches for dinner.  I went to Pioneer Woman to see how she would do it.  I was telling my co-workers about it and how you do it before I did it.  They were like wow that seems like a lot of work.  It was but so worth it.  Yum!  Everyone loved it!  I bought a whole chicken and cut it up because I wanted to try doing it.  Next time I will buy one already cut up.  The slaw was okay.  Liked it a lot better about three days later.  I had a small bottle of the BBQ sauce we like so I made a 1/2 batch of the best bbq sauce on this blog and mixed them together.  Thought it was just the right amount of sauce.  It took about 3.5 hours from start to finish.  Would be faster next time if I didn't need to cut up the chicken.  Used my red pan.

http://thepioneerwoman.com/cooking/barbecue-chicken-sandwiches/

• 1 whole Cut Up Fryer Chicken
• Salt And Pepper, to taste
• 2 Tablespoons Canola Oil
• 1 bottle (large) Barbecue Sauce
• 1 whole Onion, Sliced
• 8 whole Cloves Garlic (more To Taste)
• Slaw:
• 1/2 head Cabbage, Sliced Thin
• 1/2 head Purple Cabbage, Sliced Thin
• 1/2 cup Whole Milk
• 1/2 cup Mayonnaise
• 1 teaspoon White Vinegar
• 1 Tablespoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Cayenne Pepper
• 1 bunch Cilantro, Roughly Chopped

SLAW

Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.

Before serving, toss in cilantro leaves. 

CHICKEN

Heat canola oil in a heavy pot over medium high heat. Season chicken, then sear on all sides until skin is golden brown and some fat is rendered. Remove chicken from pot and pour off excess grease. 

Add sliced onions and whole garlic cloves to pot and stir around to cook for 2 minutes. Pour in barbecue sauce, add chicken to the sauce, and place lid on the pot. 

Place in a 300 degree oven for 1 1/2 hours, or until chicken is falling off the bone. 

Remove the whole garlic cloves from the pot and set it aside. Remove chicken from pot and allow to cool enough to handle. Using hands or two forks, remove the meat from the bones. Finely shred the chicken using your hands or two forks. 

Carefully skim off the excess fat that has risen on top of the sauce. Return shredded chicken to the pot and stir into the sauce. Reheat so that it's warm.

Spread butter on kaiser rolls and toast on the griddle. 

To serve, place a good amount of chicken on the bottom half of the roll. Top with one or two garlic cloves, then a good helping of slaw. Top with the other half of the bun and dig in!

MAPLE CINNAMON ROLLS

http://sallysbakingaddiction.com/2015/09/24/melt-in-your-mouth-maple-cinnamon-rolls/

MAPLE CINNAMON ROLLS
Made this for October 2016 General Conference.  I loved being able to make the day before then just cook on Sunday.  I was wanting to try Brown Sugar Caramel Frosting so that is what I put on top.  Yum!  Everyone loved them!  I loved the dough.  I was surprised the butter did finally mix in.

Ingredients:

DOUGH

• 1 cup (240ml) whole milk1
• 2/3 cup (135g) granulated sugar
• 1 and 1/2 tablespoons (14g) Red Star Platinum yeast (2 standard size packets)2
• 1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
• 2 large eggs, at room temperature
• 1/2 teaspoon salt
• 4 and 1/2 cups (558g) all-purpose flour, plus more for dusting/rolling

FILLING

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/4 cup (60ml) pure maple syrup
• 1/4 cup (50g) granulated sugar
• 1 Tablespoon ground cinnamon

MAPLE ICING

• 1 and 1/2 cups (180g) confectioners' sugar
• 2 Tablespoons (30ml) pure maple syrup
• 2 Tablespoons (30ml) whole milk

Directions:

1. Make The Dough: In a small saucepan, warm the milk over low heat until lukewarm-- no need to use a thermometer, but to be precise: about 95°F (35°C). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. This is called proofing your yeast. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won't really be mixing into the mixture, so don't be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
2. Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1 to 2 hours. Here's what I do: turn the oven on to 250°F (121°C). Turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.

1. Butter/grease/spray with nonstick spray the bottom of a 9x13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 13x18 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
2. For The Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and maple syrup together on medium-high speed until combined and creamy. Add the sugar and cinnamon, beating until combined. Spread the maple mixture all over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls very tightly with aluminum foil (no rolls exposed, please-- this dries out your dough) and stick in the refrigerator for 8-12 hours.3
3. Remove rolls from the refrigerator and let rise in a warm place just as you did in step 2 until they are puffy, about 1-2 hours. Mine usually take 1 and 1/2 hours.
4. After the rolls have risen, preheat the oven to 375°F (191°C). Bake for about 25 minutes, until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don't brown too much. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the icing.
5. Make The Icing: Whisk all of the icing ingredients together. If it's too thin, add a little more confectioners' sugar. Drizzle icing over warm rolls. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 3 days-- I prefer this over storing in the refrigerator. I find that dries them out, but do what you like best.
6. Make ahead tip: Baked rolls can be frozen up to 2 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here's how: let the rolls rise overnight through step 4, then the next morning do step 5. Then, bake the rolls for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. Take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.

1. Whole milk preferred for richest tasting dough. 2% or 1% would be fine, but not ideal. Nonfat is not recommended.
2. If not using an instant yeast, rise time may be up to 40% longer.
3. No time for overnight? If planning to bake the rolls right away, in step 4-- instead of sticking the rolls in the refrigerator, loosely cover them and let rise in a warm place just as you did in step 2 until they are puffy, about 2 hours. Then continue with step 6.

PERFECT POTATOES AU GRATIN

http://thepioneerwoman.com/cooking/2010/01/perfect-potatoes-au-gratin/

These are super yummy!  Would probably use less garlic (used 4 fresh) next time.  Went perfect with ham, cranberry bread, pumelos and homemade creamed corn.  Perfect Christmas 2014 dinner. 

Perfect Potatoes au Gratin

Prep Time:

 10 Minutes

 

Cook Time:

 1 Hour

 

Difficulty:

 Easy

 

Servings:

 8

Print Recipe

Ingredients

• 4 whole Russet Potatoes, Scrubbed Clean
• 2 Tablespoons Butter, Softened
• 1-1/2 cup Heavy Cream
• 1/2 cup Whole Milk
• 2 Tablespoons Flour
• 4 cloves Garlic, Finely Minced
• 1 teaspoon Salt
•  Freshly Ground Pepper, to taste
• 1 cup Sharp Cheddar Cheese, Freshly Grated

Preparation Instructions

Preheat oven to 400 degrees.

Smear softened butter all over the bottom of a baking dish.

Slice potatoes, then cut slices into fourths. (sliced about 1/4"-1/2")

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful. Delicious!

TIN ICE CREAM

For Young Woman's (we 8 times the recipe and had 5 girls - mixed everything except flavors - everyone added their own) one of the girls (I am 2nd counselor - over Beehives) did this activity for activity days and wanted to do it.  One of the girls had done it before without using a can.  She just double bagged it (ice & rock salt inside 2nd bag) wrapped in her jacket so her hands wouldn't get to cold and just moved it around.  Hers was actually done first and was thicker than the other ones.  This would be fun to do with the kids this summer.

We used a stainless-steel storage tin and an old biscuit tin to make this. We also chose the hottest day of the year to test the recipe – and ran out of ice. We didn't stir the mix well enough, so when we split it, the second batch ended up with all the sugar. The girls – Mathilde, 9, and Georgia, 10 – were bored after five minutes of "churning", leaving muggins to kick two tins around the garden. Despite this, the result wasn't bad at all. "That's amazing," was Georgia's verdict. "It actually tastes of ice-cream."

1 cup whole milk (any flavor)
1 cup heavy cream
1/3 cup sugar
2 tablespoons flavored syrup (such as vanilla, chocolate or strawberry)
Small bag ice, cubed (not crushed)
1/2 cup rock salt 
Oreos - optional - add at the beginning

You also need: one empty can with a lid (to hold at least 2.5 liters) and two medium zip-lock bags

Pour the creams into a jug, add the sugar and vanilla, and stir well. Pour into a zip-lock bag, zip it shut, then put it inside the second bag (in case one tears in the churning).

Put a thick layer of ice in the base of the tin, sprinkle over a third of the salt and lay the cream bag on top. Pack ice around it and sprinkle over half the remaining salt. Fill to the top with ice, sprinkle on the rest of the salt and put on the lid (secure it with tape).

You need to move the can around for 25 minutes, to churn: roll it down a hill, along a footpath or kick it very gently. Take off the lid, carefully remove the bag, and ta–dah! Creamy ice-cream.

STRAWBERRY ICE CREAM

http://stephenandnat.blogspot.com/2012/07/strawberries-cream-ice-cream.html


Strawberries & Cream Ice Cream
Ingredients
1½ c. heavy cream
1 c. whole milk
1 vanilla bean, scraped (didn't have)

¾ tsp. vanilla extract

pinch of salt
3 large egg yolks
¾ c. + 2 tbsp. granulated sugar
2 c. fresh strawberries, hulled and pureed

DIRECTIONS:

1. Combine pureed strawberries and 2 tbsp. of sugar in a bowl. Place in refrigerator until needed.

2. Slice the vanilla bean in half and scrape in to a medium saucepan. Add in vanilla extract, heavy cream, milk, salt, and sugar. Turn heat to medium and bring mixture to a very low simmer (just before it starts to boil and forms bubbles around the edge).

3. In a medium size mixing bowl, whisk egg yolks. While constantly whisking, slowly pour the heated milk mixture in to the egg mixture. Continue to pour milk while whisking. Pour the contents back to the pan and cook until mixture becomes thick and coats the back of a rubber spatula (it should also reach 170 degrees on a thermometer).

4. Remove immediately and pour through a mesh sieve into a large clean mixing bowl. Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 25-30 minutes).
5. Pour mixture into ice cream maker according to the manufacturer's instructions. Churn for approximately 25-30 minutes. 

6. When ice cream has thickened, remove half of the ice cream from the machine and place in a freezer safe container. Pour in strawberries and continue to run machine until strawberries have blended. Pour into vanilla portion and swirl with a skewer or butter knife. Freeze for 4-6 hours before serving.

FUDGE BARS

FUDGE BARS
Scott made these and said they weren't that hard to make.  Took about 15 minutes (doesn't include freezing time).  They are so good.  So much better than what you buy in the store.  Came from Martha Stewart FOOD mag.
http://www.marthastewart.com/907441/fudge-bars

• 2 teaspoons cornstarch
• 1 1/2 cups whole milk, divided
• 1 1/3 cups heavy cream
• 1/2 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon fine salt
• 2 teaspoons pure vanilla extract

Directions

1. In a medium saucepan, whisk together cornstarch and 2 tablespoons milk until smooth; whisk in remaining milk, cream, sugar, cocoa, and salt. Bring to a boil over medium-high, stirring constantly, and cook 1 minute.
2. Transfer to a large liquid-measuring cup and stir in vanilla. Pour into ten 3-ounce ice-pop molds and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.

Cook's Note

Top Pop
Go with a standard pop shape, like we did here, or try another fun mold. You can also use small paper cups -- simply tear to unmold.

BLUEBERRY CRUMB CAKE

BLUEBERRY CRUMB CAKE
http://thepioneerwoman.com/cooking/2010/07/blueberry-crumb-cake/
Not very sweet.  Thought it might taste better with all that butter.  Smelled wonderful when cooking and it did taste really good. Can't wait to try it when it has been in the fridge.  Did not top with softened butter - I mean really how much butter do we need :-)  Update: love it cold especially with blueberry (homemade) syrup on top.

• 1/2 stick Butter
• 1 Tablespoon (additional) Butter
• 3/4 cups Sugar
• 1 whole Egg
• 1/2 teaspoon Vanilla Extract
• 2 cups All-purpose Flour
• 2-1/4 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 3/4 cups Whole Milk
• 2 cups Fresh Blueberries
• _____
• FOR THE TOPPING:
• 3/4 sticks Butter
• 1/2 cup Sugar
• 1/2 teaspoon Cinnamon
• 1/2 cup Flour
• 1/4 teaspoon Salt

Preparation Instructions

Preheat oven to 350 degrees.

Combine flour, baking powder, and a salt. Stir and set aside.

Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

Grease a 9 x 13 inch baking pan. Pour in batter.

In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.

Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

CREPES

CREPES

These are yummy, yummy! We topped with blueberries, cherry pie filling, cool whip and nutella/bananas (warm up in pan once you add nutella and bananas). Could do peanut butter and jam too. Does have to rest for 15 minutes.

In a blender mix:

1 cup flour (spooned and leveled)

1 T sugar

1/4 tsp coarse salt (didn't add)

1 1/2 cups whole milk

4 large eggs

3 T unsalted butter, melted

Mix until smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container up to 1 day; whisk before using).

Heat a 12" (used 10") nonstick skillet over medium heat. Lightly coat with butter (didn't do after the first one). Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2-3 minutes.

Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more.

TRY:

HAM AND EGG CREPE SQUARE

Preheat oven to 350. Place 4 crepes on a baking sheet. Place 2 slices black forest ham on each crepe. Crack 1 large egg into center of each; fold edges toward center. Season with coarse salt and pepper. Bake until egg white is set and yolk is still runny (I would cook until it was totally cooked). Top with fresh chives.

GRANDMA BROWN'S CUSTARD - PIE FILLING/CREAM PUFFS

GRANDMA BROWN'S CUSTARD - PIE FILLING/CREAM PUFFS

Danae Winder taught us how to make this in the made from scratch class. It is easier than I thought it would be. So yummy!

3 cups whole milk (2% or 1% works too)

1 can evaporated milk

---

4 egg yolks (if you are making this for cream puffs, save the egg whites to use)

1/2 cup cold milk

1 cup sugar

1/4 tsp salt

1/2 cup cornstarch

---

1 tsp vanilla

*Scald (not boiling just until you see steam) whole milk and canned milk over medium heat.

*Mix together in a small bowl: everything else except vanilla.

*Add slowly (very important) to scalded milk while constantly stirring with a wire whisk. Keep on stirring constantly on medium-high until it gets thick and starts to bubble.

*Remove from heat and stir in vanilla.

For coconut cream pie stir in 1-1 1/2 cup of coconut and pour into baked pie shells; top with whip (optional) and then with toasted coconut (cook already sweetened coconut at 325 for 12-15 minutes - unsweetened coconut put some powdered sugar in a ziplock add coconut and shake until covered). Cover and chill. Makes enough for 2 pies.

To avoid a skin on the pudding as it chills in a metal bowl, cover with a plastic wrap and put it directly on top of the pudding.

CREAM PUFFS
Need to double recipe if using all of Grandma Brown's pudding.

1 cup water

1/2 cup butter

1/4 tsp salt

1 T sugar

---

1 cup flour

---

4 eggs

*Bring water, butter, salt and sugar to a boil

*Turn off heat and add flour all at once

*Stir flour until it all comes together and forms a ball

*Pour dough into a bowl and let cool for 5-10 minutes, stirring occasionally

*Preheat oven to 425

*Add eggs one at a time, waiting for dough to become smooth after each egg (use Bosch with bread hook)

*Drop by rounded tablespoons (use big scoop - small ones make bite size) onto parchment paper or greased cookie sheet

*Bake at 425 for 10 minutes

*Drop temp to 350 and continue to bake for 20-30 min until golden brown and they sound hollow when tapped

*Let cool in oven with door opened

*Cut off tops and pull out any doughy center (if there is any) and fill with pudding or anything else your heart desires!

*Sprinkle with powdered sugar

Makes 12-16 puffs depending on size. Don't fill until you are ready to serve/eat them. They will get soggy if filled too soon.

If puffs become too soft overnight, place in a warm oven for 5 minutes.

MUFFINS

Almond Peach Muffins
Taste of Home Contestant Winnings 2012 - pg. 155.  Very yummy!

Peaches and Cream Muffins
Taste of Home Family Collection pg. 192 Very good!

DOUBLE BLUEBERRY MUFFINS

I made these for Lisa's birthday (2007). They are very yummy.

http://www.foodnetwork.com/recipes/gale-gand/double-blueberry-muffins-recipe/index.html

• 8 tablespoons (1 stick) unsalted butter, softened at room temperature
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 cups fresh or thawed frozen blueberries
• 2 cups flour (I used 1 c. white 1 c. whole wheat)
• 1/2 cup whole, 2 percent fat, or 1 percent fat milk
• 1/4 teaspoon cinnamon

Directions

Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

OATMEAL RAISIN YOGURT MUFFINS

These weren't to die for, but I liked them because they were healthy. The kids would eat them too. Made 2 batches of the mini pan. Got recipe from Dannon light and fit yogurt container.

1 cup flour
1 cup rolled oats
1/2 cup brown sugar - firmly packed
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup raisins
1 cup vanilla or strawberry yogurt
1 large egg, beaten lightly
2 TBSP oil

Preheat oven to 375. Grease pan or use liners. In a bowl stir together flour, oats, brown sugar, baking powder, salt, cinnamon and raisins. In another bowl whisk together yogurt, egg and oil. Stir the yogurt mixture into the flour mixture and stir the batter until it is just combined. Bake for 22-25 minutes.

PERFECT BLUEBERRY MUFFINS

We really liked these. Came from smittenkitchen.com.

5 T butter, softened

1/2 cup sugar

1 large egg

3/4 cup sour cream or plain yogurt

1/2 tsp. grated lemon zest (I put in about 1 tsp. lemon)

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup blueberries, fresh or frozen (I used about 1 cup)

Preheat oven to 375. Prepare muffin pan for about 10 muffins (I think I got 12).

I used the Bosch for all these steps.

Beat butter and sugar until light and fluffy. Add egg and beat well. Then add yogurt/sour cream and lemon.

Stir dry ingredients in a separate bowl. Mix 1/2 of dry ingredients in butter mixture. Only mix until flour disappears. Add other half and mix just until flour disappears. Fold in blueberries. Batter will be really thick.

Bake for 25-30 minutes.

OAT BRAN MUFFINS
These are really good and healthy.  The recipe came from Genevieve Beck.

Oat Bran Muffins

2 cans of crushed or tidbit pineapple (in its own juice) fruit and juice
1 cup raisins
½ cup applesauce
2 mashed bananas, ripe
¼ cup apple juice concentrate
2 eggs
1 T vanilla
Combine all the above ingredients; set aside
3 cups + 6 T. oat bran (I’ve also used oatmeal and obviously it’s different, but I still like it)
1 cup Splenda (I've only used splenda and I like it, but I imagine you could experiment with other sweeteners)
⅓ cup whole wheat flour
5 t baking powder
2 t salt
1 t baking soda
3 t cinnamon
Combine all dry ingredients together; then combine with wet; stir until well mixed.  Spray with Pam or use muffin papers.  Fill 24 muffin cups full (very little rising will take place).  Bake for 25-30 minutes at 350 degrees.  Makes 24 muffins.

ZUCCHINI, BANANA AND FLAXSEED MUFFINS
All of us really liked them. http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins

• Nonstick cooking spray
• 1 3/4 cups all-purpose flour (spooned and leveled)
• 1/2 cup ground flaxseed
• 1 cup lightly packed light-brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
• 1/3 cup mashed ripe banana (from 1 large banana)
• 3/4 cup whole milk
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.