This is a guest post by my intern, Hannah Bills. Over the last few months, Hannah has been helping me create recipes, take photographs, and brainstorm ideas, plus fetching my coffee and picking up my dry cleaning (kidding about that last part).
Hello all! My name is Hannah, sometimes known at Real Mom Nutrition as “the intern.” I have had the great pleasure of hanging out with Sally for the past couple months, helping her complete shoots and do some research and a little writing. My experience with Sally has been extremely eye opening, as I have gotten to gain more insight into the professional blogging world, and see how dietitians fit into the big picture. I will (hopefully!) be wrapping up grad school in a year and completing my dietetic internship.
My diet philosophy is this: For those seeking a healthful and nourishing diet, it is best to eat a great variety of things and in moderation. Always eat more plants. Try to eat less sugar. Get to know your body.
To give an example of what I mean, I have baked up a batch of some DELICIOUS muffins for you all. I know, I just told you all to eat more veggies and less sugar, but look look! These babies have zucchini in them, along with whole-wheat flour and sunflower seeds!
This recipe is a great representation of what I am trying to accomplish with my blog, showing people how to make tasty food while maintaining a balanced diet. My main focus is on vegetables, whole grains, and lean proteins. However, don’t be surprised if you come across my doughnut recipe. Gotta indulge sometime!
Note: These muffins will freeze very well! When the desire strikes, I take one out and pop it in the microwave for 30 seconds to a minute.
Whole Wheat Zucchini Muffins With Crunchy Sunflower Seed Topping
- 1 cup sugar
- 2 eggs beaten
- 2 teaspoons vanilla
- 3 cups grated fresh zucchini
- 2/3 cup melted unsalted butter
- 1 cup all-purpose flour
- 2 cups whole-wheat flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- Pinch of salt
Sunflower Seed Topping:
- ¼ cup whole-wheat flour
- ¼ cup rolled oats
- 1/3 cup turbinado or brown sugar
- Pinch of salt
- ¾ cup sunflower seeds
- ½ stick of butter unsalted
- Preheat the oven to 350°F. Grease your muffin pan with a little butter or vegetable oil spray. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and melted butter. In a separate bowl, mix together the flours, baking soda, nutmeg, cinnamon and salt. Stir these dry ingredients into the zucchini mixture.
- Use a spoon or scoop to distribute the muffin dough equally among the cups, filling the cups up completely.
- For the topping, mix dry ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps. I find it easiest to use my hands to do this! Spread 1-2 tbsp of the mixture evenly over each muffin.
- Bake on the middle rack until muffins are golden brown, about 22 to 25 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and let them cool another 20 minutes.