Sometimes I feel like thanking the Westerners for classifying muffins and cakes as breakfast. It makes our life so much easier. 😀 I mean, would our mothers ever agree to eating cake as breakfast? No way! But then with ways of incorporating all kind of “healthy” ingredients into your cakes, you can very well have a delicious baked breakfast. I have a few lovely bakes that I had made specifically for breakfast, like these Apple Flax Muffins and the Blueberry French Toast, among what I can remember. So when I was considering making something with egg as my breakfast – because eggs are default breakfast material for me since very long – I remembered these muffins I baked recently, which can easily be eaten for breakfast since it has a lot of goodness in it. So after the simple Jam and Cheese Sandwich and the Upma, here is a fully loaded Zucchini Dates Muffins as the third recipe under the theme “Breakfast” for the Blogging Marathon #110.
Huma and I every year visit the Farmer’s Market at Bay Avenue at least once. More than buying the organic fresh produce, we go there for the ambience. On a still Friday morning, it is such a beautiful place to go to. Surrounded by tall skyscrapers, the area has a walking path, some cafes and a little garden. The Farmer’s Market happens in between, and they sell a lot of fresh and vibrant vegetables, some gluten free organic bakes and other products which are basically organic as well. We usually do two rounds, pick up some greens and vegetables that may catch our fancy, drop them off in the car, go for a walk and then sometimes eat breakfast too, like we did this time. We were just in time before the social distancing came into being. I had picked up a zucchini to make some halwa for myself – no, please don’t search on the blog, it isn’t yet there. Each time I make it, I finish eating it and then realize I am supposed to shoot it, hehe… – but then my eyes fell on this recipe and I had to make these muffins.
This muffins are filled with grated zucchini and chopped dates in every bite. I added some walnuts for an additional crunch. I was wondering I should have added a tablespoon of chia seeds for an extra zing and added nutritional value. I am giving you the ideas… 😉 I used a mix of all purpose flour and wholewheat flour, but you can very well use just the latter, since the batter is extremely moist and you would still get amazingly soft muffins. My muffins had a lot of dates in it, which became a pet peeve for the girls. Hehe… though they love to eat dates as is, they didn’t seem to like the idea of baking it. So if you are like my kids, then you can reduce the dates used to 1/2 cup.
There is only one warning though – since the batter is extremely moist, try to use thick muffin cups, the one that feels like thick paper (similar to the ones used in this recipe). I did a mistake using normal liners and my muffins were stuck to them, that we had to eat some paper along with it. Hehe… Not that it had a weird taste, but just telling… Who likes to eat paper anyway? 😀 Enjoy a couple of these with a cup of hot black coffee, especially at this time when we are required to be at home all the time. Just like everyone, our movements are restricted, but I still move out and come back for work, except that I don’t go anywhere else that just be in between work and home. May the Almighty protect us from this virus and let us all overcome it completely very soon… I can’t sincerely wait for life to be normal…
- 50 gm butter
- 2 large eggs, room temperature
- 200 gm yogurt
- 250 gm zucchini, peeled and grated
- 1 cup all purpose flour
- ½ cup wholewheat flour
- ½ tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup pitted dates
- 15 walnuts, crushed
- ⅓ cup brown sugar
- Preheat oven to 180 degrees. Line a 12 muffin pan and set aside.
- Melt the butter. Whisk in the eggs till well incorporated. Add the yogurts and whisk well. Fold in the grated zucchini.
- Sift the dry ingredients (flours, cinnamon, baking powder-soda and salt), over the wet ingredients.
- Fold in the mixture. Add the remaining ingredients and fold till all moist and done. Don't overmix.
- Divide equally into the muffin cups. Bake for 25-30 minutes till skewer comes out clean.
- Allow to cool on a rack and enjoy with a cup of coffee or milk!