Pumpkin Muffins

Pumpkin Muffins

So Easy, so delicious, so fall!

Pumpkin Muffins

Ingredients

4 eggs

1 1/2 c. sugar

1  c. vegetable oil

2 c. flour

1/2 tsp. salt

2 tsp. cinnamon

2 tsp. baking soda

1 15 oz. canned pumpkin

chopped walnuts ( optional )

Preheat oven – 350 degrees

In a  large mixing bowl, with electric mixer, beat eggs.  Add sugar and oil.  Add dry ingredients and pumpkin.  Mix until blended and consistency of cake batter. Spoon into lined muffin tins and if so desired sprinkle chopped walnuts on top.

Bake at 350 degrees for 20 minutes.

Enjoy!

 

 

Zucchini Cookies

Zucchini Cookies

Zucchini Cookies

 

3/4 c. softened unsalted butter

1 1/2 c. sugar

1 tsp. vanilla

1 1/2 c. grated zucchini

2 1/2 c. unbleached flour

2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1 c. chopped walnuts

Mix all ingredients together.  Bake at 350 degrees on a greased cookie sheet until golden brown – approximately 12 minutes.

This recipe takes me back to the summer of 1985 and a day I spent with my Aunt Louise, whom we affectionately called ” Weezie”.  She had an abundance of zucchini in her garden that year and together we came up with this recipe.  Trial and error, lots of taste testing. A very sweet memory.  I hope your days spent baking are filled with laughter and the creation of fond memories for years to come.

Enjoy!