Breakfast today is to be muffins. My fall back has been chocolate zucchini muffins, but I am ready for a change.
Several jars of Green Tomato Pie Filling sit on the shelves of the pantry needing to be used. My initial thought was to use the bread recipe, making muffins instead. However, I do not have plain yogurt and it seemed a bit to complicated for me this morning.
A search online search resulted in a zucchini recipe I think would work well with a substitution … and I have all the ingredients.
A Few Changes:
1. I left out the extra spices as the canned filling already had them included.
2 I blended up the 2 cups of pie filling before stirring it into the batter.
After adding the filling I realized I did not cut down on the sugar in the recipe. This did not turn out to be an issue, though in the future I would adjust the sugar to help them be a bit healthier.
The batter was very thick, making me concerned about sticking to the wrappers. It clung a bit, but the papers came off easily.
In all, I am very happy with the results (2.5 dozen muffins) and will repeat this recipe in the future.
Next time, though, I could do without 3 boys trying to be up at 5:30 a.m. This would help cut down on the prep time for me.