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Zapple Muffins

From Farm Where Life is Good

<p>Here&#8217;s a creative way to use up those pesky zucchini and summer squash and get the taste of local apples in the summertime!</p>
Source: Adapted from: Serving up the Harvest (Andrea Chesman) (Entered by Lara Rasmussen Anderson)
Serves: 18 muffins

4 cups peeled, seeded and diced zucchini or summer squash
1/3 cup fresh lemon juice
1/2 cup packed brown sugar
2 tsp cinnamon
1/4 tsp nutmeg
3 cups unbleached, all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp nutmeg
1/2 cup margarine (Earth Balance works best)
1 cup white sugar
2 equivalents egg-replacer (Energ brand) or 2 Tbsp ground flax seed +2 Tbsp boiling water
1/4 cup soymilk + ½ tsp apple cider vinegar (mixed)

Step by Step Instructions
  1. Combine zucchini and lemon juice in saucepan, bring to boil over medium. Reduce heat and simmer until tender, about 10 min. Add brown sugar, cinnamon and nutmeg. Simmer, stirring occasionally, for 20min until slightly thickened. Let cool to room temperature.
  2. Preheat oven 350F. Grease or line 18 muffin cups.
  3. Sift together flour, baking powder and soda, salt and nutmeg in bowl.
  4. Beat together margarine and white sugar in separate large bowl. Add egg-replacer/flax seed and beat.
  5. Beat in flour mixture alternating with soymilk until smooth. Stir in the zapplesauce just until evenly distributed.
  6. Fill muffin cups with very stiff batter. Bake 25-30min until risen and toothpick/knife comes out clean. Cool and serve.