Zucchini Chocolate Chip Muffins

I can't believe it has been so long since I have made this recipe. I love these things. This is another recipe I got from my sister G. I know I have had the recipe for around 10 years, maybe longer. Every time I think of baking with zucchini, I think of making these before I think of anything else such as zucchini bread. I have no idea where this recipe originally came from.

Zucchini Chocolate Chip Muffins

1 1/2 cups flour
1/2 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of cinnamon
3/4 cup sugar
1 egg, lightly beaten
1/2 cup oil
1/4 cup milk
1 tablespoon of lemon juice
1 cup shredded zucchini
1/2 to 3/4 cup mini or regular chocolate chips

Mix the flour through the cinnamon together in a bowl. In another bowl, mix the sugar, egg, oil, milk and lemon juice. Add the dry ingredients to the wet and fold in the zucchini and chocolate chips. Bake in very well greased or lined muffin cups.

Note: This make one dozen muffins and they freeze very well in a freezer ziplock. The recipe also calls for 1/4 cup chopped walnut but I have never tried it with the nuts. Mini chocolate chips work well here, but I took a tip I heard somewhere ( some blog I can't remember) and mixed a tablespoon of the flour from the recipe with the regular sized chocolate chips before adding to the dough. It did seem to help keep them from all sinking to the bottom, like they had in the past. I also sprinkled a few chips on top of each muffin. Makes them look even better to me, plus more chocolate is always good!

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Pumpkin Chocolate Chip Muffins

My oldest sister gave me this recipe many years ago and I love it. These are moist and a good treat any time of the day. I guess you could eat them for breakfast because pumpkin is good for you, right?!? And who couldn't use a little chocolate?

Pumpkin Chip Muffins

4 eggs
2 cups of sugar
16 ounce can of pumpkin
1 1/4 cup vegetable or canola oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon of cinnamon
1 teaspoon of salt
12 ounces mini or regular chocolate chips

Preheat the oven to 400 degrees. Grease or line with liners, 24 regular muffin cups. Beat the eggs, sugar, pumpkin and oil together.  In a separate bowl mix the dry ingredients ( the flour through the salt). Add to the wet mixture and then add the chips. Place in the muffin cups and bake for 16-20 minutes.

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Banana Coconut Muffins

These are a quick and easy muffin to make and a good way to use up some very ripe bananas. I am not sure how long I have been making these, but the recipe came off a package of Flavorite sweetened, flaked coconut.

Banana Coconut Muffins

1 1/2 cups flour
1 cup of sweetened, flaked coconut, divided
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup sugar
1/2 cup canola or vegetable oil (I use canola)
2 large eggs
1 teaspoon of vanilla
3 bananas, mashed
1/2 cup chopped walnuts (optional)

Preheat the oven to 350 degrees and grease or line 12 muffin cups.
Mix the flour, 1/2 cup of coconut, baking powder, baking soda and salt together.
In a separate bowl, mix the sugar, oil, eggs and vanilla together. Add the dry ingredients. Add the bananas and the walnuts if using. Fill the muffin cups. Sprinkle the tops of the muffins with the rest of  the coconut. Bake for 20-25 minutes. This makes 12 muffins.

Linking up to Sweets for a Saturday and Breakfast Ideas Monday