By Amber S
This is a recipe I came up with a few years ago to make use of some of the gorgeous calendula we received at Cambridge Naturals, along with some zucchini from the farm-share. The pretty threads of gold from the petals, the flecks of green from the zucchini, and the jewel-like cranberries create a very colorful muffin! And the warming spices, combined with the last of summer's zucchini, make it a perfect breakfast for late summer transitioning into fall.
Ingredients:
1 medium to large zucchini
1 cup dried cranberries
1/2 cup dried calendula flowers
2 eggs
1 1/3 cup (270g) sugar
2 teaspoons vanilla extract
3/4 cup (1 and 1/2 sticks) butter, melted
2 and 3/4 cups (400g) all-purpose flour (or equal parts white and whole-wheat flour)
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Rolled oats, for topping (optional)
Prepare the zucchini: grate it with a microplane or box grater, then strain it. You can do this either by pressing it into a wire-mesh sieve, or by making it into a big lump in the center of some cheesecloth and squeezing the water out. Drain it until it's damp and most of the water has been removed.
Prepare the dried calendula flowers: separate the petals from the flower's center by gently tugging them. Dispose of the centers and any green parts, leaving only the orange petals.
Preheat the oven to 375F.
Spray the insides of a muffin tin with nonstick spray and dust lightly with flour.
In a large bowl, mix the eggs, sugar, and vanilla. Stir in the grated and drained zucchini.
In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
Combine the wet and dry ingredients. Gently fold in the cranberries and calendula petals.
Spoon into muffin tins and sprinkle a bit of rolled oats on top of each. Bake at 375F for 23-26 minutes. Let cool in the tins for 5-10 minutes, then remove. These are wonderful served warm with some butter or local honey