I just got back last night from visiting our goods friends in Canada, and we had such an amazing time together. The weather was warm, yet stormy at times, and a great refreshing treat away from Southern California. Our friends have a boathouse on Lake Rosseau, north of Toronto, and if you haven’t had a chance to visit, you definitely should put it on your bucket list. The homes that dot the edge of the shoreline vary in architecture, due to the increased popularity and influx of “new money” from Canadians and Americans. While some remain historic, dating back to the 1800’s, others are quite showy with colossal sized windows, and hotel-like accommodations including a few helicopter pads.
Our friends come from a large family and we enjoyed spending time together cooking, eating and drinking, and most importantly laughing during the evenings. The mornings were a much slower pace with just the four of us hanging out with lots of coffee, due to the time zone adjustment, and possible over-indulging on wine from the night before. One of the mornings, I baked a batch of muffins that I thought I would share, which include some freshly grated zucchini and a handful of chocolate chips. We all enjoyed the texture of these muffins because most things with a little butter and sour cream taste so darn good. I did add a bit of whole-grain flour to add a touch of earthiness, but by all means, these are not health food, just tasty breakfast food.
When I look at these pictures of the muffins it takes me to my chair on the boathouse deck, sitting with my friends and husband, sipping my morning joe, and so enjoying the recap from the night before. Gosh, I already miss them and can’t wait to see them in November on our turf, assuming we let Canadians travel into America by then.
1 1/2 cups all-purpose flour
1/2 cup whole-grain or wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
8 tablespoons butter, softened
1 cup granulated sugar
1 teaspoon vanilla
1/2 cup sour cream
1 medium zucchini, grated
1 cup chocolate chips
(Makes 1 Dozen)
- Preheat oven to 350 degrees. Line muffin tin with paper liners or grease with butter or cooking spray, set aside.
- Place shredded zucchini in kitchen towel, roll up and squeeze out water, set aside.
- In a stand mixer, cream together butter and sugar. Add eggs, one at a time, and add vanilla. Mix for 3 minutes until light in color.
- Add flour, baking powder, baking soda, salt and cinnamon. Mix on low and add sour cream, while mixer in running. Add zucchini and mix for 1 minute.
- Remove bowl from stand and mix in chocolate chips by hand. Dollop batter evenly into muffin tin and bake for 22 minutes.
- Remove and cool 10 minutes before serving. Enjoy!