Zucchini-Corn Muffins & Some Improvements…

It’s hard to believe the start of school is just a few short weeks away!  We’re trying to squeeze in some last minute family fun before all the hustle and bustle begins.  Amidst all the fun, I’ve had to make some progress in getting this year’s school stuff in some sort of order.  So far I’ve purged and rearranged our bookshelf and managed to get this year’s curriculum for both princesses organized.  I also made some improvements to our “classroom space”, trying to make it more functional and fun for both girls….

“Up-cycled” table using scrapbook paper, paper bags, our favorite scripture and modge podge.

Made some room for a new white board and gave our “old” bookshelf a new facelift with some fresh paint.  I added some fabric boxes to hold flashcards, math manipulatives along with some odds and ends we use everyday (i.e. stickers, stapler, glue sticks, index cards, etc…).

  Framed “word lists” will hopefully be of help to my Makenna while working on writing assignments and a popsicle filled jar of free writes/ journal topics for the girls to pick from throughout the week will prayerfully make writing a little more fun this year! 

 

Both princesses will be taking an art class this year, so we made an “art wall” to showcase their projects!

As for me, I guess it’s safe to say that my current art projects can be found in the kitchen!  My latest creation was a bit non-traditional…a savory muffin packed with some delicious veggies!  And we have a winner!

Zucchini-Corn Muffins

Yields 12 muffins

Ingredients:

2 cups gluten free all-purpose flour (I use Bob’s Red Mill)

2 tsp baking powder, sifted

1 tsp xanthum gum

1/2 tsp salt

1/2 tsp ground pepper

1 cup almond milk

1 organic egg, beaten

1/3 cup grapeseed oil (or olive oil)

1/2 cup Mozarella cheese, grated (this can be eliminated to keep it dairy free!)

1 small zucchini, grated

1 cup frozen corn, thawed

1/2 medium onion, chopped

 Directions:

Preheat oven to 375 degrees.  Line a 12-cup muffin pan with paper baking cups

In a medium mixing bowl, combine the flour, baking powder, salt, pepper, and xanthum gum.

In a large mixing bowl, combine the egg, milk, oil, cheese (if using), zucchini, corn and onion.  Mix until thoroughly blended.

Gently stir dry mixture into wet.  The batter should be a little lumpy.  Evenly portion the batter into the prepared baking cups.  Bake for 20-25 minutes, until slightly golden on top or a toothpick inserted in the center comes out clean.

This savory little muffin had a slightly lighter texture than a cornbread muffin, which we all liked.  And mom, of course, loved it for it’s generous serving of veggies so neatly placed inside!  I decided to serve these little gems alongside this Creamy Avocado Pasta dish, which was out of this world good!  You can find the original recipe here.

I made a few slight changes to accommodate our family…subbed in some fun curly brown rice pasta, added an extra half an avocado and one tablespoon more of olive oil.  The results were fabulous and it was unanimous that we all loved our “green” pasta!

Hope y’all are having a great weekend!  Time to get back to some more projects because the clock is ticking!!

 

Blessings,

J’lene