Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Monday, April 3, 2017

Roasted Bacon

It is quite possible you think this might be a belated April Fool's Day post. It's not. Or maybe wondering 'Does someone really needs a recipe for Roasted Bacon?' That might depend on your definition of a recipe. However, if you have never roasted bacon in the oven before or have and keep forgetting (like I do) the oven temperature required needed to get perfectly crisp bacon, then the answer is definitely yes. We all should have or rather need a recipe for Roasted Bacon in our lives to put an end to the days of having bacon grease splatter all over the top of your stove. Better yet. We can all stop ruining our nails and sponges spending an inordinate amount of time soaking and scrubbing our favorite frying pans.  With a simple recipe for Roasted Bacon, nothing is standing in the way of you and a platter of delicious crispy bacon.

"If it's not broken don't fix it." Going the non-traditional route for making anything most of us grew up accustomed to making only one way can cause a bit of skepticism. But it's kind of like most things in life. Until you actually experience them you don't realize what you had been missing out on. Roasted bacon might be one of those things in your life.

This is a plain, simple version of roasted bacon. The only ingredient needed is bacon. Preferably a good-quality thick cut bacon. A large rimmed baking sheet, a baking/cooling rack and some foil/parchment paper to line the pan are the only things you need. Besides an oven of course.

Roasting the bacon on a rack, versus laying it flat on the pan, creates extra crispy bacon. Raising the bacon off the baking sheet allows the heat to circulate evenly around the bacon. If you like the edges of your bacon to be crisp, but love the center of your bacon to have some of that chewiness to it, don't roast it on a rack. Simply roast in on a baking pan lined with parchment paper or aluminum foil. Leave some space between the slices to prevent your bacon slices from sticking to one another.

The bacon roasts in a 400 degree (F) oven for 18-22 minutes, depending on the thickness of bacon slices. Place the baking pan on the lower rack in the oven and begin checking for doneness at around the 15 minute mark. If you are making two trays of roasted bacon, place one pan on the lower rack and the other on the upper rack.

Transferring the roasted bacon to a platter lined with paper towels allows any residual grease to be absorbed as well as finishes the crisping.

Whether you are making bacon for breakfast, for BLT sandwiches, or for any recipe calling for cooked bacon, try roasting it from now on. If you like your eggs or hash brown potatoes fried in bacon grease, you still can. Just drain the drippings from the baking sheet into your pan. Save your cast iron skillet for making Dutch Babies, cornbread, skillet cookies or brownies, and/or frittatas. You have more important things to do with your life than clean up after cooking bacon on the stove top.

Roasted Bacon

1/2 to 1 pound of bacon (preferably a thick-cut bacon)

1. Preheat oven to 400 degrees (F). Place an over rack in the lower third of the oven. Line a large baking sheet with aluminum foil or parchment paper OR place a cooling rack on top the foil/paper lined baking sheet.
2. Lay the strips of bacon in a single layer, leaving some space between each of them.
3. Bake for 18-22 minutes, or until a beautiful golden brown. Note: Baking time may vary based on the thickness of the bacon. Check for doneness at the 15 minute mark.
4. Using a fork or tongs, transfer the bacon to a platter lined with paper towels. 
5. Serve immediately. 

Dogwoods in bloom (April, 2017)

Thursday, March 30, 2017

Mixed Berry Scones

Last week I felt the need or rather had a strong urge to make some scones. I had gotten it in my head that a brunch would not be a real brunch without scones. However, the brunch without them happened. In retrospect, this was a mixed blessing. Had I gone forward with the scone recipe I had intended to make, I would not have made THESE. And I definitely would not have spent hours of my life reading even more scone recipes. What would cause me to become so scone recipe obsessed? Well, I started to second guess my initial scone recipe choice. While entrenched in the scone recipe world, I came to realize there didn't seem to be any crystal clear butter to flour or dry to liquid ingredient ratios. And then, to make it a bit more frustrating, recipes calling for 2 or 3 cups of all-purpose flour all called for using one tablespoon of baking powder. My quest to find the 'perfect on the first try' scone recipe was making my head spin. Not to allow all of the time invested in scone research to go to waste or worse yet, turn into recipe paralysis, I ended up doing what I usually do. Trusting and listening to my instincts (which have been known to fall somewhere between 95% and 100% of the time). In this case it meant incorporating techniques and/or ingredient amounts from one recipe into another based on what made the most sense. And then keeping my fingers crossed this would not be one of those times when I got it completely wrong.

The time spent on the deep dive into the scone world resulted in THESE Mixed Berry Scones. On a side note, they can also be made into blueberry scones, single berry scones, or plain no berry scones. But since I had my heart set on Mixed Berry Scones, Mixed Berry Scones it was going to be! Even if that meant making another trip to the grocery store shamelessly dripping wet after an hour long hot yoga class. There are probably grocery store rules prohibiting people from entering the store looking as I did, but they weren't posted anywhere and none of the grocery store employees would be comping my grocery bill.

The recipe for these Mixed Berry Scones ended up being a hybrid version of two scone recipes: The Royal Wedding Scones (shared by a community member on the Food52 blog) and the Mixed Berry Scones shared in the September 2015 issue of Cook's Country. In case you are wondering, it leans much closer to the Royal Wedding Scone recipe. The idea of using less butter and heavy whipping cream versus more butter and whole milk was what swayed me. I am easily tempted by anything with heavy whipping cream in it. If anyone called me a whipping cream slut I would take it as a compliment.

Scones are rustic, crumbly, buttery, slightly on the dense side, and have a less discernible flaky layer. While sometimes referred to as a biscuit-like pastry,  they are quite different than a biscuit. At least the American version of a biscuit. Scones can be round, triangular, or square (there don't seem be any shape rules for them although some scone purists might tend to disagree). They can be eaten plain or slathered in butter, jam, preserves, lemon cured, or clotted cream. The origin of scones has been attributed to Scotland. Primarily due to a 1513 print reference. Ironically not in the form of a recipe, but in a poem penned by a Scottish poet. England and Ireland have also laid claim to being the ones to create the first scone. Considering there were very few culinary outlets back in the 16th century, it is quite possible any of the three could hold the title of Scone Creator. Over the past five centuries the scone has undergone various iterations. From shaped as round cakes to wedges, to being made with oats to being made with flour, to being cooked over an open fire to being baked in an oven. The scones originally eaten at the end of the Medieval Age are a little different than the ones we are eating today.

Well chilled butter and frozen fruit are key in the making of these scones. To minimize the bleeding of the frozen fruit into the dough, toss them with a tablespoon of confectionary sugar and return back to the freezer while you are measuring out your other ingredients.

The dry ingredients (flour, sugar, salt, baking powder) come together in the food processor with a few quick pulses. That very well chilled butter is added and pulsed (10-12 times) until it is transformed into pea sized pieces. If you over process the butter, your baked scones won't have those heavenly biscuit-like butter pockets. Transfer the dry ingredients to a large bowl, then toss and mix in the frozen fruit. Make a well in the center of the mixture before adding the liquid.

After whisking the heavy cream, egg, and vanilla together, pour into the well you have created.

Begin bringing the dough together with a large fork. Think folding rather than stirring here. When the dough begins to gather, use a plastic dough scraper or spatula to gently knead the dough into a ball. If by chance there is any flour remaining on the bottom of the bowl, drizzle in a tiny amount of heavy cream (a teaspoon at a time) until it all comes together. Don't panic if your dough takes on a pink or blue color, it will work itself out when the scones are baked in the oven.

On a lightly floured surface, turn out the dough. Gently pat into a 12"x4" rectangle. Using a sharp knife, cut the dough into 4 equal rectangles. Then cut each rectangle diagonally into 2 triangles. Alternately shape the dough into a 6" or 7" circle. Whether you make a rectangle or a circle, you want to end up with 8 scones.

Place on baking sheet, tightly cover with plastic wrap, and place in the freezer. Yes, I know, making you wait to bake them sounds like some Medieval form of cruelty. The freezing process doesn't sacrifice the flavor or texture of the scones. Instead it seems to enhance them. And just think, if you make the scones the night before, all you have to do in the morning is make some coffee or tea, preheat your oven to 425 degrees (F) and get the scones ready to go into the oven. And you won't have a mess in your kitchen to clean up!

The scones rise and expand during baking so place your frozen scoens at least one inch apart on your parchment paper lined baking sheet. Brush each one with heavy cream (yes more cream) and liberally sprinkle with sanding or other coarse sugar. The scones bake for 20-26 minutes. Rotate the pan halfway through the baking process.

And as if by magic, you will end up with the most beautiful golden brown scones.

Transfer the baked scones to a wire rack and allow to cool for at least 10 minutes before serving.

These scones are buttery, have the most tender crumbs, are the right kind of firm, have a crisp sugary crust, and are perfectly moist. They are definitely not those dry, hard scones better used as door stops. No, these are 'shut the front door' amazing! These are substantially sized scones. Although the likelihood of you not being able to finish these 'leave no crumb behind' scones in one sitting isn't very high. 

Serve the scones with butter, jam, lemon curd or clotted cream. Or simply eat them plain. Everything about these Mixed Berry Scones is perfect. And yes, if there will be any scones at the next brunch it will only be THESE.

Mixed Berry Scones (a bit of blending of the Royal Wedding Scones recipe from Scone Lady Mrs. Larkin shared on Food52 and the Mixed Berry Scones recipe from the September 2015 issue of Cook's Country) 
Makes 8 scones

2 1/2 cups (320 grams or 11.25 ounces) all-purpose flour 
1/4 cup (50 grams) granulated sugar
1 Tablespoon baking powder (See note)
3/4 teaspoon kosher salt
6 Tablespoons well-chilled unsalted butter, cut into small cubes
6 to 8 ounces frozen mixed fruit (See note)
1 Tablespoon confectionary sugar
1 cup heavy cream, plus more for brushing the tops of scones
1 large egg
1 1/2 teaspoons good quality vanilla
Sanding or other coarse sugar for finishing

1. Toss the frozen mixed fruit with the confectionary sugar and return to the freezer.
2. Place the dry ingredients in the bowl of food processor fitted with the blade attachment. Pulse to combine.
3. Add butter. Pulse 10-12 times until the butter is reduced to pea-sized pieces. Transfer mixture to a large bowl. Stir in frozen berries.
4. Whisk the whipping cream, egg, and vanilla until well-blended. Make a well in the center of the flour mixture and pour in cream mixture. 
5. Using a large fork, fold the wet and dry ingredients together. When the dough begins to gather, use a plastic scraper (or spatula) to gently knead the dough into a ball shape. If there is any loose flour on the bottom of the bowl, drizzle in a little more cream, one teaspoon at a time, until the dough comes together.
6. Transfer the dough ball to a lightly floured board. Gently shape into into a 12" by 4" rectangle. Using a knife, cut the dough crosswise into 4 equal rectangles. Cut each rectangle diagonally into 2 triangles for a total of 8 scones.
7. Transfer cut scones to a baking sheet. Cover tightly and place in the freezer until frozen.
8. Preheat oven to 425 degrees (F). Place frozen scones about 1 inch apart on a parchment paper lined baking sheet. Brush with cream. Liberally sprinkle tops of scones with sanding sugar.
9. Bake for 20-27 minutes, turning the pan halfway through. Scones are done when an inserted wooden skewer comes out clean. Transfer scones to a wire rack and let cool at least 10 minutes before serving.
10. Serve with butter, jam, lemon curd, or clotted cream. 

Notes: (1) When baking, King Arthur Flour and Kerrygold Unsalted Butter are my preferred favorites. (2) If using Rumford baking powder, the scones will not rise during the baking of the frozen scones. (3) If using mixed berries that include strawberries, cut the strawberries in half. (4) Instead of Mixed Berry Scones, make Blueberry Scones. Use 3/4 - 1 cup of frozen blueberries, preferably the smaller wild Maine blueberries. (5) Stored in a plastic freezer bag, the frozen unbaked scones can be stored in the freezer for several weeks. (6) The scones can be baked immediately and do not absolutely need to be frozen before baking, however, I would highly recommend the freeze and bake method. (7) Any leftovers can be rewarmed in the microwave for 15-20 seconds. Baked scones can be frozen. Reheat in a 350 degree (F) oven until warm.

A walk through the woods on an early spring day in March, 2017 (Fullerburg Woods)

Monday, March 20, 2017

Smoky Cauliflower Frittata

Happy first day of spring! Here's to the return of fat-bellied robins, green lush landscapes, farmer's markets, outdoor entertaining, planting herbs, and taking my bicycle out for long rides. The older I get the more I appreciate what the change in seasons brings. Particularly feelings of self-renewal. Longer days, warmer weather, and more vibrant landscapes always increase my energy level. Not that I am a slacker by any sense of the imagination, but I just seem to operate on a slightly higher ramped up level when spring arrives. However, I am not quite sure I am ready to put all of that energy into the kind of use the person who shall remain nameless would like to see. Cleaning out and organizing closets/dresser or purging things that haven't seen the light of day in decades aren't exactly the things I like to do with my energy surge. Although life would probably be so much easier if I didn't have to spend so much time looking for things. Maybe this will be the year. Anything is possible.

For as much as I love eggs, cheese, and most vegetables it's rather surprising there are not more frittatas in my life. Considering they are so much easier to make than an omelet, quiche, a chorizo and egg piperade, uovo al forno (baked eggs), or even herb and cheese baked eggs, frittatas should be making more regular appearances at my table. Sometimes some kind of push or some kind of wake up to call is all I need to get back to making foods with great flavor and versatility. This time it came in the form of a dinner at my sister's house. Yes, that would be my one and only younger sister, the one who manages to discover some really great recipes before I do.

The recipe for this Smoky Cauliflower Frittata is one Yotam Ottolenghi shared in his cookbook "Plenty: Vibrant Vegetable Recipes from London's Ottolenghi". A chef and cookbook I had learned about from my sister several years ago.

If anyone has a flair for making vegetarian dishes feel substantial, satisfying, and deeply flavorful, it would be Yotam Ottolenghi. And his recipe for this frittata does not disappoint. It is everything a frittata should be and then some. It is hearty, it is a savory custard, it feels indulgent, it and it could not be easier to make.

The smoky mozzarella, an aged cheddar, some creme fraiche, dijon mustard, and a sweet smoky paprika give this frittata a depth of flavor unlike any other frittata you have ever had. It isn't just the combination of ingredients used, it's the amount of each of them in relationship to the number of eggs (only 6).

There are two parts to this frittata: the egg custard and the cauliflower.

But let me also spend some time talking about some of the ingredients in the custard. From the smoky mozzarella (scamorza), to the aged cheddar, to the dijon mustard, to the freshly chopped chives, to the creme fraiche, to the sweet smoky paprika, the ingredients in this frittata matter.  When looking for the mozzarella, you may come across cheese labeled only as scamorza. Unless it says smoky scarmorza, you don't want to buy that cheese. The smoked mozzarella will have a very light brown, thin skin on it and it will come in either ball or sliced form. When choosing a cheddar, look for any white cheddar two years or older. The smokey sweet paprika adds a complex flavor to the frittata. The original recipe called for 2 teaspoons (which I used), however, by reducing the amount to 1 1/2 teaspoons you would still be able to keep the focus on the flavor rather than on the heat and smokiness. If you haven't cooked with smokey sweet paprika before, I would recommend you use only 1 1/2 teaspoons the first time you make this frittata. Instead of the richness that cream brings to most frittatas, this one uses creme fraiche. It's thicker, less tangy, and richer in flavor than sour cream. It is also slightly more expensive than sour cream. If there was ever a time to not think about cost, this would be one of those times. And last but not least, there is the dijon mustard. The frittata is made with two, yes two Tablespoons of it. Not all dijon mustards are the same. Choose a really good one (see note below for a recommendation).

The cauliflower goes through a two step cooking process before the custard is added to it. In a pan of boiling water, a small head of cauliflower cut into bit sized florets, are cooked until semi-cooked (approximately 4-6 minutes). Not too soft, not hard would be the non-technical way of defining semi-cooked. Drained and dried, the cauliflower florets are then cooked cooked in olive oil until lightly golden brown (approximately 5 minutes). Pressing on the florets lightly with a spatula helps to sear or brown them.

With the cauliflower lightly golden brown, the custard is poured into the pan. Working quickly, use a fork to spread the cauliflower evenly in the pan. Over medium heat, the frittata cooks on top of the stove for approximately 5 minutes. After sprinkling some of the remaining grated cheese over the top the pan goes into the preheated 375 degree (F) oven for 10-12 minutes, or until the frittata is set.

After removing the frittata from the oven, allow to rest for several minutes before cutting into wedges and serving. While it is best served hot out of the oven, I found myself picking at some of the room temperature leftovers and feeling as happy as I was taking a warm bite of it.

If making this frittata for lunch or dinner, simply serve with a peppery green salad tossed with a light (champagne or lemon) vinaigrette, and some warm bread. To make it even heartier (and appeal to the non-vegetarians in the group), bring some grilled steak to the table. And yes, the idea for the grilled steak came from my sister. The perfectly done (medium-rare) thick strip steaks served at dinner were made by my grill master brother-in-law. 

Celebrate the arrival of spring this weekend by serving this frittata for breakfast, brunch, lunch, or dinner. Open up a good bottle of wine and invite friends or family over. When serving this frittata for brunch, day drinking is allowed and encouraged. 

Smoky Cauliflower Frittata (inspired by Yotam Ottolenghi's Smoky Frittata recipe from his cookbook "Plenty: Vibrant Vegetable Recipes from London's Ottolenghi"
Serves 4 to 6

1 small head of cauliflower, cut into medium florets
6 large eggs
4 Tablespoons creme fraiche
2 Tablespoons dijon mustard 
1 1/2- 2 teaspoons sweet smoked paprika
3 Tablespoons finely chopped chives
5 ounces smoked mozzarella or smoked scamorza, coarsely grated (including skin for extra flavor)
2 ounces aged (at least 2 years old) cheddar, coarsely grated
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 Tablespoons good quality olive oil

1. Simmer the cauliflower in a large pan of boiling water for 4-6 minutes, or until semi-cooked. Remove from boiling water and allow to dry on a paper towel lined plate.
2. Preheat the oven to 375 degrees (F).
3. In a large bowl, whisk together the eggs creme fraiche, dijon mustard, and sweet smoked paprika. Make sure the eggs and creme fraiche are thoroughly blended.
4. Stir in the chives and 3/4 of the grated cheeses. Season with kosher salt and pepper.
5. Heat olive oil in a medium sized (10 inch) ovenproof frying or cast iron pan. Fry the semi-cooked cauliflower for about 5 minutes, or until lightly golden brown on at least one side.  Note: Press down lightly with a spatula to get brownness on one side of the cauliflower.
6. Pour the egg mixture over the cauliflower. Working quickly, use a fork to spread the cauliflower evenly in the pan. Without continuing to stir, cook frittata on medium heat for about 5 minutes.
7. Scatter remaining 1/4 of the grated cheeses over the top and place pan in oven.
8. Bake for 10-12 minutes or until frittata is set.
9. Remove from oven. Allow to rest several minutes before cutting into wedges. Serve immediately.

Notes: (1) I used 2 teaspoons of the sweet smoked paprika (and loved the flavor), however, may consider reducing to 1 1/2 teaspoons the next time I make it. (2) My favorite dijon mustard is Maille. (3) Use a good quality frying pan (preferably one non-stick) or a cast iron pan when making the frittata. Lodge makes great cast iron pans. (4) Served with an arugula salad lightly tossed with a champagne or lemon vinaigrette you have a perfect meal. (5) Leftovers, if you have any, can be reheated in the microwave.

Winter snow shadows (Morton Arboretum, March 2017).

Wednesday, January 25, 2017

Superhero Muffins

Until recently, the words healthy, nutritious, and delicious seemed highly unlikely to be used together to describe anything on any list of favorite, crave worthy foods. At least in my world. Additionally, the idea of reaching for a muffin not slathered in icing or cream cheese frosting would have caused someone to ask 'are you alright?' If a couple of my running friends had not sung the praises of these Superhero Muffins, I may have continued to make delicious, unhealthy, and relatively nutritious muffin choices. Ones more than likely having a thick layer of topping made of either confectionary sugar or cream cheese or both. Pre- and post-run eating decisions have always been a bit of a challenge for me. Worries about how my body would react or what my stomach would tolerate generally has led me to make one of two choices: Eat nothing or eat something not likely to aid in optimizing my running performance or recovery. Fortunately change is possible.

In their recently released cookbook, "Run Fast Eat Slow", Shalane Flanagan and Elyse Kopecky shared their recipe for Superhero Muffins. These two highly accomplished runners have not only shattered my healthy/nutritious/delicious theory but they have gifted me with a long overdue nourishment option. I would be doing a great disservice to these muffins if I led to you believe they should only be eaten by runners, cyclists, swimmers, hikers, yogis, or athletes of any kind. Regardless of our level of physical activity (or non-activity), we all need these Superhero Muffins in our lives.

What makes these dense, flavorful, moist, satisfying, insanely delicious muffins so healthy and nutritious? Grated zucchini, grated carrots, toasted walnuts, raisins, cinnamon, nutmeg, vanilla, sea salt, eggs, melted butter, maple syrup, oatmeal, and almond meal. In other words, they are not made with processed sugars or processed white flour.

These Superhero Muffins are super easy to make. Two bowls, a whisk, and a spoon are all you need to create the batter. Wet and dry ingredients are mixed separately before being combined.

If you don't want to buy a whole bag of Almond Meal, stores like Whole Foods allow you to buy what you need. Although after you taste these muffins, you might decide it's more convenient to buy a bag of Almond Meal so you don't have to keep running back to the store to get some. Spoiler Alert: You will make these muffins more than once.

Grated zucchini can add 'too' much moisture to your batter, resulting in a 'wet mess' of a muffin. There are two things you can do to minimize this. Begin making this recipe by first grating the zucchini and allowing it to drain in a colander. When getting ready to measure, press down with a paper towel to remove more of the moisture. Using these two techniques resulted in a perfect muffin consistency.

Not willing to leave well enough alone, I made several changes to the original recipe. First, I toasted the walnuts before chopping and adding them to the mixture of dry ingredients. Second, I reduced the amount of nutmeg from 1/2 teaspoon to 1/4 teaspoon. As much as I like nutmeg, I wanted the cinnamon flavor to shine through. And lastly I used Grade A instead of Grade B maple syrup. So what's the difference other than flavor between the two of them? While both grades of maple syrup have many nutritional benefits and contains no fat, 'the potency and richness of Grade B maple syrup amplifies its health benefits'. If you want the absolute healthiest version of these Superhero Muffins, use the Grade B maple syrup.

Some have recommended adding a half cup of dark chocolate chips to the muffins. The nutritional value of dark chocolate comes into play when it's cocoa content ranges from 70-85%.

The are innumerable benefits to these Superhero Muffins, including but not limited to, the intoxicating aroma they have while baking. If, or rather when, you make them for friends and/or family, withhold telling them they are 'healthy and nutritious' until they taste them. Just in case they too operate under the assumption healthy and nutritious means they have a low deliciousness factor.

Super Hero Muffins (Slight adaptation to the Superhero Muffins recipe shared in the cookbook Run Fast East Slow by Shalane Flanagan and Elyse Kopecky)
Makes 12 standard sized muffins

2 cups almond meal
1 cup old fashioned rolled oats
1/2 cup walnuts, toasted and chopped
1/2 cup raisins or currants (optional)
2 teaspoons cinnamon
1/4 to 1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 teaspoon baking soda
3 large eggs, lightly beaten
1 cup unpeeled and grated zucchini, drained and squeezed to remove any remaining moisture (about 1 medium sized zucchini)
1 cup peeled and grated carrot (about 2 medium sized carrots)
6 Tablespoons unsalted butter, melted and cooled slightly
1/2 cup Grade A or B (real) maple syrup 
1 teaspoon vanilla
Optional: 1/2 cup chopped dark chocolate (at least 70% cocoa)
Optional: 12 walnut halves for topping each muffin

1. Preheat oven to 350 degrees (F). Line a 12 cup stand muffin tin with paper muffin cups.
2. In a large bowl combine the almond meal, oats, walnuts, raisins, cinnamon, nutmeg, baking soda and salt. Also add chopped chocolate, if using.
3. In a medium sized bowl, mix together the eggs, grated zucchini, grated carrots, melted butter, maple syrup and vanilla.
4. Add wet ingredients to dry ingredients. Mix until just combined.
5. Using an ice cream scoop, spoon the batter into the muffin cups, filling each to the brim. Top each with a walnut half if using.
6. Bake for 25-35 minutes, or until tops are nicely browned and lightly spring back when pressed in the center and/or a cake tester comes out clean when inserted into the center of the muffin.
7. Transfer muffins to a cooling rack. Allow to cool completely before serving.
8. Individually wrap with plastic wrap or bag and store any remaining muffins in either the refrigerator or freezer.

Notes: (1) If you use gluten-free oatmeal, these muffins will be completely gluten free. (2) Grate, drain and press dry your zucchini before measuring. (3) Muffins can be stored in the freezer. Can defrost in the microwave on low power for 20-30 seconds.