Zucchini Muffins
Chicagoans who like visiting Ohio might know the Kerr House in Grand Rapids. Part health spa, part delicious getaway, the Kerr House was among the first wellness centers in the Midwest. Over the years, they’ve developed such a great bank of recipes, they’ve published a cookbook. I have a version that’s dated for years ago when I was a travel editor for Ohio Magazine, and I’ve always loved making Kerr House Zucchini Muffins. Give them a try!
Kerr House Zucchini Muffins
1 cup whole wheat flour
2 Tablespoons wheat germ
2 Tablespoons bran
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 cup oil
1/4 cup honey
1 egg
1/2 cup soy milk
1 cup zucchini, grated
1/2 cup blueberries
1/4 cup sunflower seeds
additional berries for garnish
Combine flour, wheat germ, bran, baking powder, and soda in a large bowl. IN a seprate bowl, combine oil, honey, egg, and milk; add to dry ingredients. Stir in zucchini, sunflower seeds and blueberries Spoon into buttered muffin tins, filling them about tw-thirds. Using three or four berries per muffin, dot tops with additional blueberries. BAke a 325 degrees for 25 – 30 minutes. Makes 12 – 14 muffins.
