ZUCCHINI CHIP MUFFINS
This week I can really say fall has officially arrived. I knew it wasn’t far away because it is finally cool enough that the furnace kicked in over the weekend. Many days these last few weeks have felt more like summer than fall. I have put most of my summer clothes away and I’m enjoying sweatshirts again. Also the flannel pajamas are in the drawer ready for a cold night.
There are many signs that the season is changing. One way to know is just read your newspapers. There are many churches, organizations and towns advertising their fall bazaars and celebrations. Also in the news we are reminded we need our flu shots and that anyone over 6 months should have them, something that we have already done. I heard a weather man say a few days ago that fall is here. There is a certain change and direction and temperatures of the breezes. Since I prefer cool weather to hot, I always get a boost that our hot, humid weather is over.
It’s also wonderful to have the football season, a season we both enjoy. We gave up our Iowa State season tickets after 36 years. We did make it to a couple of games, when some of our kids gave us a couple of tickets because they had something going on at ISU. As we got older we found out the hassle of traffic, parking and walking was just getting too much of a chore, which does take some of the fun out of it. We are going to meet Craig after the Kansas game, but we’re going to Kent’s home in Johnson to watch it on TV. However, we’re still fans and with the remote in hand the husband can jump around to different games.
Also the kinds of foods and smells have also changed. The foods I notice are fat, red apples and the pumpkins. Starbucks are again serving pumpkin, spice lattes, a sure sign of fall. Another sign of fall everyone is trying to give away zucchini. A farmer notices other changes like cooler nights and warm days and how the corn is starting to fire and already beans are being combined, another harvest season.
ZUCCHINI CHIP MUFFINS
3 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons cinnamon
2 teaspoons baking
1 teaspoon salt
1/2 teaspoon baking soda
3 eggs, beaten
2/3 cup canola oil
3 teaspoons vanilla
2 cups shredded zucchini
1 pkg. (1-1/2oz.) milk
1 cup chopped walnuts
In a large bowl, combine the first six ingredients. In another bowl combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in Zucchini, chips and walnuts. Fill paper-lined muffin cups 3/4 full. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from the pans.
FROST with cream cheese frosting, make you’re own or be like me and buy a can of cream cheese frosting.
“Celebrate Autumn with cooler days and cozy nights.”