Zucchini Chocolate Chip Muffins

2 eggs
3/4 C oil
1/4 C water
1 1/4 C sugar
1 tbsp. vanilla
3 C grated zucchini, frozen & defrosted **
1 tsp baking soda
3 1/2 C flour
3 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. baking powder
1 tsp salt
1 C mini chocolate chips
1/2 C chopped nuts, optional

Mix all wet ingredients first.  Beat until frothy!  Add all dry ingredients.  Add chocolate chips very last and mix with a spoon.

Bake 350 degrees

     15 - 20 minutes for mini muffins - makes 72
     20-30 minutes for regular size muffins
     45 minutes - bread loaf pan

**Freeze the grated zucchini.  This makes it practically dissolve in the batter.

Steel Cut Oats

Ingredients:

1 cup steel-cut oats

3 cups water

1 cup milk

1 tsp salt

Directions:

Preheat oven to 300°. Place oats, water, milk, and salt in an oven safe pan or casserole dish.  Make sure the pan has high enough sides to contain expansion and prevent boil-over.

The original recipe is not fussy about covering or leaving uncovered.  I covered mine.

Bake for an hour or two.  An hour makes the oatmeal more moist.  Two hours makes it custardy when refrigerated. When you remove it from the oven, don’t be alarmed at the very brown residue left on the sides of the dish.  It’s simply the milk sugars caramelizing with heat.  Stir the oatmeal well until the liquid (or custard) is incorporated.  Store in a resealable container in the refrigerator.

To serve, use an ice cream scoop to portion into ramekins or small dishes. Heat if you like it warm.  Top with milk, cream, brown sugar, white sugar, raisins, blueberries, etc...  Anything goes.  Enjoy.
Recipe from: www.changeabletable.com