Zucchini Multigrain Muffins

Tomorrow my YW Lesson is "Good Health Habits". Since it is almost Halloween I thought we should have some healthy treats. I recently started grinding my own whole wheat flour and so I wanted to make something using my whole wheat flour. And....since I still had a couple of zucchini that needed used I wanted to include them because they are so HEALTHY! After some research I had about 4 recipes that looked good. So I took a little from each one and this is what I came up with. They turned out rather nicely.
Sift together & set aside:
1 1/2 c. all purpose flour
3/4 c. whole wheat flour
3/4 c. oat flour (Blended oatmeal)
1 t. salt
1 t. soda
1 t. baking powder
1 T. cinnamon
1/2 t. nutmeg
Beat together in mixing bowl:
3 eggs
1 c. applesauce OR 1/2 c. applesauce & 1/2 c. oil
1 c. sour cream OR plain yogurt
1 c. sugar OR 1/2 c. brown sugar & 1/2 c. sugar
3/4 c. honey
2 t. vanilla
Mix well and add dry ingredients. Fold in:
2 c. zucchini, grated OR 1 c. zucchini & 1 c. carrots
1 c. dried blueberries OR raisins OR nuts
Scoop into sprayed muffin tins. Bake at 400 for 18 to 20 minutes. MAKES 24 to 30 Muffins. I made 20 muffins and 1 small loaf (baked 45 minutes).
Then, Sunday morning before church I decided maybe I should put a little glaze on them. So I did!!
Glaze:
1 c. powdered sugar
2-3 T. frozen orange juice concentrate (thawed)
Stir well, add more juice as needed to desired consistency. Spread on top of each muffin. The girls all loved them so I guess they were a success.

Butternut Squash

This year we grew a BIG garden (that we call the farm) in addition to our regular garden. Steve planted all kinds of squash and so I had to figure out how to cook them. The butternut squash are really hard to cut into. So, I scrubbed one up and poked a few holes in it and popped the whole thing in the microwave. I cooked it for about 15 minutes. Then I easily cut it in half, scooped out the seeds, peeled off the skin and mashed the rest with my potatoe masher. Then I added some butter and maple syrup and mashed it in. Sprinkled in some salt and pepper. Microwave a few more minutes to heat through. Then I added a little more butter and drizzled maple syrup over the top as a garnish and it was ready. Steve came in about the time I was drizzling on the maple syrup. He wasn't sure about my culinary efforts until he tasted it. It didn't take him long to say, "this squash is GOOD".
For variety you could use brown sugar or honey instead of the maple syrup.

Zucchini Crisp

Zucchini Crisp
8 c. cubed & peeled, zucchini
3/4 c. lemon juice
3/4 c. sugar
2 t. cinnamon
1 t. nutmeg
Topping:
1 1/3 c. brown sugar
1 c. old fashioned oats (or Quick Oats)
1 c. flour
2/3 c. cold butter (I melted it)

Combine together; zucchini, lemon juice, sugar, cinnamon & nutmeg. Mix well. Pour into a 9 x 13 baking dish. Mix together; brown sugar, oats & flour. Cut in the butter until crumbly. Sprinkle over the zucchini mixture. Bake at 375 for 45 to 50 minutes.
This is a recipe my sister Kristen sent me this summer to help use up all that zucchini in our garden. It is amazing how the zucchini really looks and taste like apple crisp. I used quick oats because I didn't have any old fashioned oats and it turned out great. I put it in 2 pie dishes instead of a 9x13. I served it warm (10 seconds in the microwave) with ice cream.