Butterscotch and Salted Peanut Zucchini Muffins Recipe
An Original Recipe Brought to You
From the Farmhouse Kitchen at Root & Branch Farms
Ingredients:
- 3 eggs (or vegan egg equivalent)
- ½ cup granulated sugar (I use organic raw cane sugar – I prefer the Florida Crystals brand which is available at most grocery stores)
- ½ cup brown sugar (I use organic Florida Crystals brown sugar)
- 1 cup oil
- 2 cups grated zucchini (I leave the peel on the zucchini for added color and nutrition)
- 1 teaspoon salt
- 1 teaspoon baking powder (I use Trader Joe’s baking powder which is aluminum-free)
- 1 teaspoon baking soda
- 2 teaspoons vanilla (I use Trader Joe’s Organic Alcohol-Free Pure Vanilla)
- 1¼ cups salted peanuts, coarsely chopped
- 1¼ cups butterscotch chips (I recommend that you freeze them the day before to help them hold their shape when baking)
- 3½ cups organic all-purpose flour
Instructions:
- Coarsely chop the salted peanuts, and set aside.
- Rinse the zucchini and chop off the ends. Do not peel the zucchini. Using a course grater (a grater with the larger holes), grate 2 cups of zucchini. You should not squeeze out the zucchini shreds. You need all the moisture zucchini naturally has for this recipe. Set the grated zucchini aside.
- Heat oven to 350 degrees Fahrenheit.
- Grease bottoms of muffin cups in a muffin pan, or use paper liners. I definitely recommend using paper liners, as it makes washing / clean-up much easier and prevents the muffins from sticking to the pan. In particular, I recommend using grease-proof muffin liners if available.
- Add the eggs (or vegan egg equivalent), granulated sugar, brown sugar, and oil to a large mixing bowl, and stir well.
- Add the grated zucchini to the other ingredients in the bowl, and mix.
- Add the baking powder, baking soda, salt, and vanilla to the bowl, and mix.
- Add the chopped salted peanuts and the butterscotch chips to the bowl, and mix. I highly recommend using Target’s Good & Gather brand butterscotch chips. These have no artificial flavors and no synthetic colors. Many other brands of butterscotch chips have artificial flavors which taste fake and awful. The butterscotch chips from Good & Gather actually have a great taste to them.
- Add the flour to the bowl, and mix the batter thoroughly to combine. Make sure there are no flour clumps at the bottom of the bowl. Try not to overmix the batter, because overmixing can make the muffins tough and dry.
- Fill the muffin cups all the way full (I recommend using a stainless-steel cookie scoop to fill the muffin cups with batter). Make sure that the butterscotch chips at the top are pushed down into the batter. The melt point of butterscotch chips is lower than semi-sweet chocolate chips, and therefore they can get gooey if they are part-way out of the batter at the top of the muffin. Pushing them back into the batter helps maintain their proper shape.
- Bake for 30 minutes, or until a toothpick comes out clean when testing the muffins. The muffins should be a golden brown in color. Note: This recipe yields two dozen muffins, so you will have to bake in batches unless you have multiple muffin pans. If you do use two separate muffin pans, I recommend baking them next to each other on the same rack in the oven. If you put one pan above the other on different racks, it might cause uneven baking due to oven air flow. If your oven bakes slightly unevenly as many ovens do, and if you are baking with two muffin pans in the oven at the same time, I recommend rotating the muffin pans part-way through baking (left to right and front to back) so that the muffins bake more evenly.
- Cool the muffins, then enjoy them plain or with some butter!
Yields 2 dozen muffins.
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