Zucchini Cheddar Muffins

January 30, 2013



  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1 1/4 cups buttermilk
  • 1 cup butter or margarine, melted
  • 1 cup packed shredded zucchini
  • 1/4 cup shredded cheddar cheese


  1. Heat oven to 400 degrees. Line a 12-cup muffin tin with paper liners or coat with baking spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
  3. In another bowl, whisk together the eggs and buttermilk, then whisk in the melted butter.
  4. Gently fold the liquid mixture into the dry mixture, then fold in the zucchini & cheddar just enough to incorporate.
  5. Scoop the batter into the prepared muffin tin and bake for 25 to 30 minutes, or until a toothpick inserted at the center comes out clean.
  6. Cool for 10 minutes in the pan before taking out of the tin.


Freeze an extra batch for later! If you make a large batch or only eat a few at a time, these muffins are good to freeze. Just toss them in a freezer bag, when you’re ready to have a few, take them out and pop them in the toaster oven or microwave.


Try Bread Pudding!

October 11, 2012

Here is a main dish and dessert recipe with bread puddings. Enjoy!


 Serves 6


  • 1 tablespoon canola oil
  • 1 bell pepper (any color), diced
  • 3 cups milk
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 4 eggs
  • 1 cup cubed Gruyere cheese
  • 3/4 to 1 cup sliced or diced Applegate uncured hot dogs (available at Meijer stores)
  • 1 whole sweet onion, diced
  • salt & pepper to taste
  • 5 cups cubed stale bread


  1. Preheat oven to 350 degrees. 
  2. Heat a large saute pan to medium, & add the canola oil. Add the onion & stir until caramelized.  Stir in the milk & continue to heat until the milk simmers.  Remove from heat. 
  3. In a large bowl whisk the eggs & SLOWLY add the milk mixture in small batches to the bowl (slowly is important because the eggs need to remain in a liquid state).
  4. Stir in the cheese, peppers & hot dogs.  Season with salt & pepper.
  5. Stir in the bread & rosemary, & mix gently until all the liquid is absorbed. 
  6. Pour the mixture into a 9-inch casserole dish & cover with foil.
  7. Place the dish in a larger dish & add hot water until the water comes up the sides of the smaller dish by one inch.
  8. Carefully place the hot water bath with the bread pudding dish in the oven. Bake for 50 – 60 minutes, or until set. Serve warm. 



Serves 6 – 8


  • 6 slices bread
  • 1 cup hot milk
  • 2 tablespoons butter or margarine
  • 4 eggs, beaten
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 apples (Gala work well), peeled, pared & diced


  1. Preheat oven to 350 degrees.  Toast the bread slices, butter one side of each slice, & cut into cubes. 
  2. Arrange the cubes in a buttered casserole dish, & cover with the milk.  Let soak until the milk is absorbed. 
  3.  In a mixing bowl combine the eggs, salt, sugar, cinnamon, nutmeg & the diced apples. 
  4. Pour over the bread, & toss to combine. 
  5. Bake until set, about 45 minutes. 

This recipe has been adapted slightly to be ic friendly. It is a great option for an on-the-go healthy breakfast or a quick afternoon snack!


  • 2 bananas, mashed until smooth & creamy
  • 1/3 cup peanut butter – creamy or chunky 
  • 2/3 cup unsweetened applesauce
  • 1 scoop whey-based protein powder (optional** can be made without, cookie will just be lower in protein)
  • 1 tsp vanilla extract
  • 1 1/2 cups quick oatmeal  – uncooked  (or use old fashioned oats for more oatmeal texture)
  • 1/4 cup chopped nuts (peanut, walnut, or your favorite)
  • 1/4 cup carob, white chocolate, peanut butter, butterscotch or high-quality dark chocolate chips (**optional — based on ic tolerance) 


  1. Preheat heat oven to 350 degrees.
  2. In a large bowl, mix mashed banana & peanut butter until completely combined then add in the applesauce, vanilla protein powder & the extract(s) ~ mix again until all are completely combined.
  3. Add in the oatmeal & nuts to the banana mixture & combine.  (** add the optional carob / chocolate chips at this time if you want them mixed throughout)
  4. Let dough rest for 10 minutes.
  5. Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds. (** if you just want the carob / chocolate chips on the top of the cookies, add now)
  6. Bake cookies approx. 30 minutes, or until golden brown & done.  Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.  (if you want the traditional fork tong marks on the cookies, use a pizza cutter or sharp knife to score the tops of the cookies while they’re still warm)
  7. When cookies are completely cool, store in a covered container.  Enjoy!

Recipe adjusted to be ic-friendly by dietitian Elizabeth — from http://watching-what-i-eat.blogspot.com/2012/06/peanut-butter-banana-oat-breakfast.html?m=1


Recipe from… http://watching-what-i-eat.blogspot.com/2012/06/peanut-butter-banana-oat-breakfast.html?m=1


  • 3 slices white or wheat bread, toasted
  • 1 bell pepper (any color) cut into pieces
  • 1 can (2.25oz.) sliced black olives
  • 1/2 teaspoon sugar
  • 1 1/2 tablespoons flour
  • 2 1/2 cups shredded mozzarella cheese
  • 2 eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Cut bread into cubes; spread into greased 8 x 8 inch pan or round pie plate.  
  2. Place bell pepper & drained, sliced olives over bread cubes.  
  3. Sprinkle all with sugar & flour.  Place cheese over all.  
  4. Beat eggs, milk & seasonings.  Pour over all.  
  5. Bake at 350 degrees for 35-45 minutes.  
  6. Cut into squares or slices (if in pie plate) and serve warm.