Just Chocolate Chip Muffins (with Zucchini) #MuffinMonday

Delicious chocolate chip muffins with grated zucchini. Shhh! Just don't tell anyone that second part.

Pay no attention to the lady behind the curtain grating zucchini!  She is most definitely not putting it in these delicious chocolate chip muffins.

Okay, I get it.  Children, for the most part, don’t like zucchini.  I didn’t either, way back when.  But the truth is, if you grate the stuff small enough and don’t divulge that it has been added, the muffins get eaten relatively quickly and with great enjoyment.

As you are probably guessing, this week’s Muffin Monday ingredient is zucchini, which lends itself to both savory and sweet batters.  Since I was bringing this up to Lake Livingston to share with my sister and her family of three hungry young boys, I decided to go sweet and just not mention the zucchini at all. Worked like a charm!

Just Chocolate Chip Muffins (with Zucchini)

Delicious chocolate chip muffins with grated zucchini. Shhh! Just don't tell anyone that second part.

Ingredients
1 medium zucchini or courgette
1/2 teaspoon salt
1 1/2 cups or 190g flour
1/2 cup or 115g white sugar
1/2 cup or 100g brown sugar
1 teaspoon cinnamon
2 teaspoons baking powder
2 eggs
1/3 cup or 80ml milk
1 teaspoon vanilla extract
1/3 cup or 80ml canola oil
1/2 cup or 100g semi-sweet chocolate chips plus another handful to poke on top as camouflage before baking, if desired.

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin tin by greasing it or lining it with muffin papers.

Grate your zucchini with the small holes of your grater and spread it around in a colander to drain.  Sprinkle with the 1/2 teaspoon of salt.

In a large mixing bowl, combine your flour, sugars, cinnamon and baking powder.

In another smaller bowl, whisk together your eggs, milk, vanilla and oil.

Use the back of a spoon or rubber spatula to squeeze moisture out of the grated zucchini.   Add it to the wet ingredient bowl and whisk.

Pour your wet mixture into the dry ingredients and stir until they are just combined.  There should be some dry flour still showing.

Fold in the chocolate chips.

Divide the batter evenly between the muffin cups.

Add a few more chocolate chips to the top, if desired.  Remember, we are trying to sell these as just chocolate chip muffins.

Bake for about 20 minutes or until the muffins are golden and a toothpick comes out clean when inserted in the middle.

Remove from the oven and allow to cool for a few minutes.

Remove the muffins from the pan and cool further on a wire rack.

Enjoy!

A side note to Communicating Across Boundaries readers:  Welcome, welcome!  I was thrilled when Marilyn asked if she could share my Muffin Monday posts with you all.  You can find her blog in my Favorites list (up there in the left column) because, as you know, she is a rare gem and a gifted writer.  I am honored by her link.   

Za’atar Chicken with Fattoush

Enjoy spicy za'atar chicken with fattoush, a refreshing salad made with ripe tomatoes, cucumbers, mint, green onions and toasted pita bread.

When I get a new cookbook, I sit and read it cover to cover, even in bed at night, delaying lights out to finish just one last story or one last recipe.  I bookmark dishes to try and occupy the next weeks skipping happily through the markets, finding new ingredients, chopping and stirring and baking and cooking.  I’m in my element.

One of my favorite authors in my cookbook collection is Nigella Lawson.  She has a bright and easy way of writing and cooking that I adore.   When I bought her Forever Summer, one of the first meals I made was this tasty za’atar chicken with fattoush.  When I read that our host for #SundaySupper this week, Amy from KimChiMom, had chosen spices as our theme, I knew immediately that I had to make this!  The lovely Arabic mix of thyme, sesame seeds and ground sumac of the za’atar coats the chicken and gives it wonderful aromatic flavors as it roasts.  The fattoush, a tomato and cucumber salad with toasted pita bread, compliments it perfectly.

Ingredients
For the chicken:
Olive oil
1 large chicken (approx. 4 1/2-5 1/2 lbs or 2-2.5kg), cut into 8 pieces
4-6 tablespoons za’atar – can be purchased online at Penzey’s Spices or any Middle Eastern market
Maldon sea salt

For the fattoush:
1/2 English cucumber
4 Roma tomatoes
1 bunch spring onions
1 small bunch fresh mint, leaves picked
1 clove garlic, minced
Good handful black olives
5 1/4 oz or 150g crumbled feta cheese
Sprinkle of za’atar
Juice 1/2 lemon
Extra virgin olive oil
2 pita breads

Method
Pour a good couple of glugs of olive oil into the roasting pan and put the chicken pieces skin side up in the oil.  Turn the chicken pieces over and sprinkle the za’atar liberally over them.

Sprinkle with sea salt.  Turn them skin side up and sprinkle liberally again with za’atar and a little salt.

Leave to marinate for an hour or so, or overnight, covered, in the refrigerator if you have the time.

When you are ready to cook the chicken, preheat your oven to 375°F or 190°C.  (If the chicken has been chilled, bring it to room temperature.)

Roast the chicken for about 45-60 minutes, or until it is golden and cooked through.

Meanwhile, chop your tomatoes and cucumbers and pile them into a big salad bowl.  Mince the garlic and chop the spring onions and mint and add them in.

Halve the olives and add them into the salad with the crumbled feta.  Sprinkle lightly with za’atar.

When the chicken is cooked, remove the roasting pan from the oven and set aside, covered with foil.

Cut the pita breads open lengthways so that you have four very thin halves then toast them in the oven until golden and crunchy.  Take them out and let them cool.

Squeeze the lemon over the salad and give it a generous drizzle of olive oil.  Toss lightly.

Break the toasted pita breads into pieces and add to the salad.  Toss again lightly.

Serve alongside some tasty za’atar chicken.  


Enjoy!

If you like things spicy, hot or not, have a look at all the lovely Sunday Supper spice-filled recipes my fellow bloggers have for you this week.

Snappy Starters & Snacks

• Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
• Spicy Tempeh Chips from The Urban Mrs
• Sriracha Popcorn from The Girl In The Little Red Kitchen
• Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
• Baked Banana Pepper Poppers from Daily Dish Recipes
• Spicy Black Bean and Corn Stew from Mama’s Blissful Bites
• Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
• Bajia with Tomato and Chili Chutney from My cute bride
• Buffalo Chicken {shredded} Salad from Casa de Crews
• Sriracha and Parmesan Fries from Mess Makes Food
• Smoky Salmon Chowder from Cindy’s Recipes and Writings
• Hummus and Spicy Turkish Ezme Salad from Neighborfood
• Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
• Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni’s Food

Fiery Main Dishes

• Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
• Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
• Poached Tilapia en Escabeche from La Cocina de Leslie
• Spicy Grilled Chicken Wings with a Chipotle Honey Dipping Sauce from Runner’s Tales
• Chorizo and Scallop Skewers from Jane’s Adventures in Dinner
• Buffalo Chicken Pizza from Cookin’ Mimi
• Thai Cashew Chicken from Doggie at the Dinner Table
• Skillet Jambalaya from Hezzi-D’s Books and Cooks
• Firecracker Chicken from Juanita’s Cocina
• Cumin, Coriander and Fennel Turkey Pitas from Cook the Story
• Aubergine and Chickpea Curry from Small Wallet, Big Appetite
• Savory Tomato & Poblano Pie from An Appealing Plan
• Venison Mole Rojo from Curious Cuisiniere
• Za’atar Chicken with Fattoush from Food Lust People Love
• Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
• Skinny Buffalo Chicken Strips from Webicurean
• BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
• Spicy Thai Beef Salad from Magnolia Days
• Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
• Spicy Lemon Paprika Chicken Thighs from Family Foodie

Searing Sauces & Seasonings

• Homemade Buffalo Sauce from Growing Up Gabel
• Whole grain Mustard recipe – Moutarde à l’ancienne from Masala Herb
• Homemade Sriracha Sauce from kimchi MOM

Zesty Sweets & Sips

• Cinnamon Streusel Scones from Killer Bunnies, Inc
• Fiery Pomelo from My Other City By The Bay
• Cinnamon Monkey Bread from That Skinny Chick Can Bake
• Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
• Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com

Hasselback Potatoes

I don’t know about you but I get bored of the same old potato, rice and pasta side dishes.  Years ago I was watching a Nigella Lawson show and she made these lovely potatoes, describing their incomplete slices as just a way of getting more fat inside.  As a huge roast potato fan, this thrilled me.  Best of all, this recipe is pretty and easily multiplied to feed any army, limited only by the size of your largest roasting pan and oven.

Ingredients
6 medium waxy young potatoes (with thin peels)
Knob of butter
Healthy drizzle of olive oil
Good sprinkle of sea salt
Small handful chopped parsley for serving - optional

Method
Preheat your oven to 400°F or 200°C.

Set your potatoes, one at a time in a wooden spoon.  Using a sharp knife, cut even slices about 1/4 inch or 1/2 cm apart, from the top of the potato, width-wise, until your knife reaches the wooden spoon.

Set the potatoes, cut side down in a baking pan that has been drizzled with olive oil.  Put the knob of butter in the pan and put the pan in the preheated oven.

Roast for about 20-25 minutes, turning the potatoes from top to bottom and basting frequently with the olive oil/butter in the bottom of the pan.

Finally turn the potatoes cut side up and give them a good sprinkle of sea salt.

Continue basting frequently with the olive oil/butter.

Roast another 20-25 minutes or until the slices have separated and the potatoes are golden and crunchy around the edges.

Baste one final time and serve.

I meant to sprinkle these with chopped parsley.  Imagine them even prettier with a little green on top. 

Enjoy!