zucchini/blueberry muffins

[locks]

Made Laurian's Alaskafromscratch blueberry/zucchini muffins. Came out great. Thanks Laurian.

Made a few changes:

I had a small yellow crookneck squash and a small zucchini so chopped and used both. I imagine finely chopped carrots would work too.

Used 2 C flour and added 1 1/2 C all-bran cereal.

Cut sugar in half but added some brown sugar and chopped pecans to topping.

Baked them in tiny muffin tins (I have one 24 tin and three 12). Used baking spray and filled tins 3/4 full, and it made about 60 tiny muffins. (They're cute, I make some for friends, and I can think I've eaten less.) Freeze well. Bake for about 20-22 min. at 350

[Laurian]

1. Those are great changes! I've been so pleased with

the original recipe, I haven't experimented with it at all. I do like your additions and thinking of my grandchildren whose parents are very conscientious about what thy eat, I think I will try to adjust the recipe to include more healthy ingredients.

Thanks for the tips.

[Lucinda]

2. Would you mind adding your changes to the recipe challenge thread?

http://www.democraticunderground.com/115728746

Thanks for posting your recipe tweaks!
I like your idea about adding the shredded carrot. I think I might try adding the leftover carrot pulp after running my juicer.

Would you mind adding your adaptations to the zucchini/summer squash recipe thread link above? It would be a great addition.

?

[cbayer]

3. Yummly!

Great way to use zucchini.

You should submit this to the challenge thread.