Fridge-Foraged Muffin

February 9, 2022 • Nancy Wolfson-Moche

You’ve foraged in your fridge to turn out a salad, and maybe a soup. But a fridge-foraged muffin? Since baking is as much science as it is art, foraging for a muffin could legit be a shot in the dark. I started with a tried and true recipe for zucchini muffins. I added half of a softening banana and chopped walnuts. You might use apple or pear (as you can see in the photo below, I took a small apple from the fridge and opted out). To save time in the morning you can make the batter the night before. Refrigerate overnight. Wake up, preheat the oven, fill your muffin cups and let the muffins bake while you do your morning practice. 30 minutes later they’re good to eat. Pack one for an afternoon snack.



Ingredients to make about a dozen muffins                                         

1 large egg, lightly beaten (or a chia egg)

scant ¼ cup organic grape seed or safflower oil plus extra for painting muffin cups

1 Tablespoon brown sugar

¼ cup brown rice syrup or maple syrup

1 teaspoon organic vanilla extract

¼ teaspoon baking soda

¼ teaspoon ground cinnamon

¼ teaspoon sea salt

1/8 teaspoon baking powder

¾ cup organic einkorn flour (you may use all-purpose, gluten-free or spelt flour)

½ cup shredded zucchini

1/2 soft banana, mashed

1/3 cup raw walnuts or pecans, dry roasted and chopped


Preheat oven to 350.

If using paper cup liners, place them in muffin tins; or brush extra oil into muffin cups.

In a mixing bowl combine mashed banana, egg, oil, sugar, rice or maple syrup, vanilla, baking soda, cinnamon, sea salt, baking powder. Mix until ingredients are blended.

Add flour; mix until moistened.

Stir in nuts and zucchini.

Spoon batter into greased muffin tins, filling them about halfway (or less). Top with a few walnuts.

Bake for about 30 to 40 minutes, or until muffins test done (when toothpick comes out clean.)






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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.