Saratoga Farmers' Market

cinnamon

Zucchini Chocolate Chip Muffins

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Adapted from the recipe by Ed Howard, featured on Allrecipes.com
Prep time: 15 min
Cook time: 20 min
Makes 12 muffins

Ingredients
*Ingredients currently available at the farmers’ market
● 1 1/2 cups all-purpose flour
● 1/3 cup white sugar
● 1 teaspoon baking soda
● 1 teaspoon ground cinnamon*
● 1/2 teaspoon salt
● 1 egg*, lightly beaten
● 1/2 cup vegetable or coconut oil
● 1/4 cup milk*
● 1 tablespoon lemon juice
● 1 teaspoon vanilla extract
● 1 cup zucchini*, shredded
● 1/2 cup semisweet chocolate chips or chocolate pieces*
● Optional: 1/2 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F. Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
  3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Photo courtesy of Pattie Garrett

Grilled Peaches with Browned Butter and Cinnamon Crumbs

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By Pattie Garrett of My Saratoga Kitchen Table. Adapted from the recipe by Half Baked Harvest.
Serves: 8

Ingredients
*Ingredients currently available at the farmers’ market

Cinnamon Toast Brioche Crumbs:
● 4 slices brioche bread, pulsed into fine crumbs (about 2 cups of crumbs)
● 4 tablespoons salted butter*, melted
● 2 to 5 tablespoons cinnamon sugar to your taste, plus more for serving
Browned Butter Grilled Peaches:
● 4 tablespoons salted butter*
● 2 tablespoons honey*
● 1 teaspoon vanilla extract
● ½ teaspoon ground cinnamon*
● 4 ripe, but firm peaches or nectarines, halved with pit removed
● vanilla ice cream for serving

Instructions

  1. To make the cinnamon toast crumbs: Preheat the oven to 350 degrees. Line a baking sheet with parchment. In a bowl, toss the breadcrumbs, butter, and cinnamon sugar. Spread onto the sheet pan. Bake 10 to 15 minutes until toasted. Watch closely to prevent burning.
  2. To make the browned butter: Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, about 3 to 4 minutes. Stir often. Remove from the heat and transfer the butter to a heatproof bowl. Stir in honey, vanilla, and cinnamon. The butter can be used immediately or cooled completely and stored up to one week. Serve at room temperature.
  3. To grill the peaches: Preheat your grill or grill pan to medium-high heat and brush the grates with oil. Grill the fruit for 2 to 3 minutes or until char marks appear, flip and grill another 2 to 3 minutes. Remove from the grill and immediately drizzle each peach half with browned butter. Serve topped with vanilla ice cream and a generous sprinkle of cinnamon toast crumbs.
Photo by Pattie Garrett