It’s that time again – Guest Blogger of the Week!
This week I am thrilled to bring you Cindy from Once Upon A Loaf. Cindy is a bread-maker extraordinaire who does crazy things like this and this. Then there is this, which I have made and can personally attest to its deliciousness even though one slice set me back 6 Points (ouch!). Everything in moderation right?
Cindy is my bread-baking inspiration and held my hand when I overcame my fear of yeast dough a couple of weeks ago and made this Pizza. She is behind the scenes advising me and helping me dive into bread making and I can’t thank her enough for it!
Hello, Everyday Mavens!
I am so excited to be Alyssa’s Guest Blogger of the Week this week. She and I share a love of running, healthy living and balance – I always look to Everyday Maven for healthy recipes with ‘universal appeal’ – as I like to call it – to bring me back to center after I’ve been a bit out of control baking too many pretzels, challah bread or the like around my house.
Spring’s in full swing and for me that means that as the mercury climbs, so does my weekly mileage, along with my weekly long runs, as I prepare for half-marathon and marathon season. This means less free time than usual, and that’s not even factoring in any of the rest of my family’s crazy days of sports, end-of-school-year activities and ceremonies as well as work travel.
It also means that my intake quality needs to be stepped-up, but I can’t feed my kids a single thing that might raise an eyebrow. I have to fly completely under the radar, like a nutritional ninja, sneaking in better ingredients and making meatless dishes look like works of art when I serve them.
And then there are the mushrooms. And the zucchini. Near to my heart, far from my childrens.’ Sigh.
Not long ago, I sifted through my recipe idea book, wanting something meatless that was still recognizable and agreeable-looking to my family, and fast. And healthy. And delish. Oh, my, such a tall order.
Then it hit me – corn bread! We all love it and adapting and, er, augmenting a cornbread-based dish should fly just fine, no prob.
I was right. So, here I am to present you with Cheesy Zucchini Corn Muffins – happy, cheesy, puffy cakes sporting a roasted, sweet red-pepper puree and sauteed mushrooms seasoned very simply.
This whole business comes together in a flash, and can be served as a meal on its own with a simple green salad, or as an accompaniment to another main dish. I just love the versatility and presentation of these.
Thanks again Alyssa and I hope to see you over at Once Upon a Loaf!
NOTE: This makes six large, or “poofy” muffins, as my daughter wants to make sure you know. Additionally, use any type of mushroom combination you like, and if you’d like a bit more kick in the muffin, add 1/8 addtional teaspoon of cayenne or to-taste. As presented, the cayenne gives a mild kick that kids or the hot-NOTs in your life can easily handle.
Cheesy Zucchini Corn Muffins with Mushrooms and Red Pepper Sauce
Prep: 20 minutes total Muffin bake time: 12-15 minutes
Yield: 6 muffins
1/2 of a medium (1 cup) finely shredded zucchini
1 8.5-ounce package corn muffin mix (such as Jiffy)
1 cup shredded cheddar cheese
1/4 cup milk of choice
1/4 tsp cayenne pepper
4 1/2 cups assorted sliced mushrooms
1 cup drained, bottled roasted red (sweet) peppers
1. Preheat oven to 400° F. Lightly spray 6 cups of a 12-muffin tin (for single recipe) with nonstick spray.
2. In a large mixing bowl, combine zucchini, muffin mix, cheese, milk, egg and cayenne pepper. Stir until combined. Spoon into muffin cups. Bake 12-15 minutes or until golden brown.
3. While muffins bake, heat 1 TBSP olive oil in a skillet over medium heat. Add mushrooms and cook 3-4 minutes or until tender. Season with salt and pepper to taste.
4. Place drained, roasted peppers in a blender. Pulse until smooth.
5. Serve muffin with red pepper sauce and mushrooms over tops alongside a large green salad or steamed vegetables.
Recipe adapted from Better Homes and Gardens