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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Zucchini Muffins Recipe

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This recipe for Blueberry Zucchini Muffins is from Walker Family Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2-2 c flour
1 c honey
1 t baking soda
1/2 t salt
1/2 c olive oil
1/4 c milk
1 egg
1 1/2 t vanilla
1 c shredded zucchini (drained & dry, not soggy)
1/2 c blueberries
1/2 c chopped pecans or walnuts
1 T chia seeds
Directions:
Directions:
Mix ingredients together
For moist muffins use paper cups in pans

Oven temperature 350
Cook time: 15-20 min
Makes 12 muffins
Number Of Servings:
Number Of Servings:
12

 

 

 

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