Recipe: Zapple muffins (using zucchini)

ZAPPLE MUFFINS

FOR ZAPPLE SAUCE:
4 cups peeled, seeded and diced zucchini or summer squash
1/3 cup fresh lemon juice
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
FOR MUFFIN BATTER:
1/2 cup (1 stick) butter, softened, plus more for greasing pans
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup sugar
2 large eggs
1/4 cup buttermilk

TO MAKE THE ZAPPLE SAUCE:
Combine zucchini and lemon juice in a nonreactive saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, about 10 minutes. Add brown sugar, cinnamon and nutmeg. Simmer, stirring occasionally, for 20 minutes, until slightly thickened. Let cool to room temperature.

TO MAKE MUFFINS:
Preheat oven to 350 degrees F. Grease 18 regular-size muffin cups with butter.

Sift together flour, baking powder, baking soda, salt and nutmeg in a large bowl.

Beat together butter and sugar in another large mixing bowl. Add eggs, one at a time, beating after each addition. Beat in the flour mixture, alternating with buttermilk, until smooth. Stir in zapple sauce until evenly distributed.

Divide batter among prepared muffin cups. The batter will be stiff; an ice cream scoop does a great job of distributing it.

Bake muffins for 25-30 minutes, until they have risen and a knife inserted in the center of one comes out clean. Turn muffins out of pan to cool on a wire rack.

Makes 18 muffins
Source: Serving Up the Harvest by Andrea Chesman