Tag Archives: zucchini muffins

Tomato Jam

Tomatoes are at their prime right now, and every week I’ve been getting lots of them from my CSA — cherry tomatoes, heirloom tomatoes, plum tomatoes, beefsteak tomatoes — you name it, I’ve got it! Besides popping the cherry ones into my mouth straight from the box and adding them to salads, I’ve been trying to use the tomatoes in different ways. I thought to myself a tomato jam would be a really nice accompaniment to the yellow squash carrot muffins I made last week. I did a quick Google search and the first recipe that came up was from the NY Times. It sounded easy and I had most of the ingredients on hand. With a few minor changes I had my recipe:

Tomato Jamtomato jam
Servings: about 16
Serving Size: 53 grams (about 2 tablespoons)


  • 4 cups whole cherry tomatoes, coarsely chopped
  • 1 cup sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/4 – 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 jalapeno pepper, seeded and minced (add some seeds if you want to spice it up!)


  1. Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring often.
  2. Reduce heat and simmer, uncovered, stirring occasionally until mixture has thickened, about 1 1/2 hours. Taste and adjust seasoning.
  3. Cool and refrigerate until ready to use. The jam will last about 1 to 2 weeks.

Nutrition Facts (per serving): 57 calories, 14 g carbohydrate, 1 g fiber, 13 g sugar, 0 g protein, 0 g fat, 148 mg sodium, 6% DV vitamin A, 10% DV vitamin A

I’m normally very modest about what I make, but I have to say that this recipe is one of the best I’ve made! The consistency was perfect and the flavors were fabulous. The jam tasted great on the muffins, but I also used it on many other dishes (some to come). And it was really simple to make!

Have you made jam before? What is your favorite kind?

To find out the health benefits of tomatoes, take a look at my archived post, You Say Tomato, I Say Delicious!

Yellow Squash Carrot Muffins

Summer squash is still in season and if you’re like me and still getting a bunch from your local farmers market or CSA, you may be tired of grilling or sautéing it! Last week I decided to do something different with my yellow summer squash: make muffins! While I love to cook, I rarely bake, as you can see by the dearth of dessert recipes I have posted! But I decided to take a shot at it and the result was a delicious muffin!

Yellow Squash Carrot Muffinshealthy zucchini muffins
Serves 9


  • Nonstick cooking spray
  • 3/4 cup whole-wheat flour
  • 3/4 cup all purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-2 teaspoons cinnamon
  • 1 egg white
  • 1 whole egg
  • 6 tablespoons vegetable oil
  • 1 medium yellow squash, unpeeled and finely grated
  • 1/2 cup shredded carrots


  1. Preheat oven to 350 degrees F. Spray a muffin tin with nonstick cooking spray and set aside.
  2. In a large bowl, combine the flours, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a medium bowl, whisk together the eggs, oil, zucchini, and carrots. Add the wet mixture to the large bowl of dry ingredients and stir to combine well.
  4. Spoon the batter into the muffin cups until about 2/3 full. Bake for about 35 to 40 minutes, until a toothpick inserted in the center of the muffins comes out clean.

Nutrition Facts (per muffin): 211 calories, 10 g fat, 1 g saturated fat, 28 g carbohydrate, 2 g fiber, 12 g sugar, 4 g protein, 23 mg cholesterol, 86 mg sodium

Stay tuned tomorrow for my tomato jam recipe, which was a delicious topping to these savory muffins!

P.S. Don’t forget to take the COAK pledge to be eligible for the giveaway valued at $230! Giveaway ends Friday September 24 at 12:00 pm.

Using Summer Squash

Yesterday I told you about the different types of summer squash and their nutritional benefits. Whether or not you have made summer squash before, I wanted to share some different ways to cook with it and use it:

  • Grill it. Toss sliced squash with olive oil, salt, and pepper and grill until cooked and browned on both sides. Below is a picture of some summer squash I grilled for dinner one night.
  • Grilled Summer Squash

    Grilled Summer Squash

  • Sauté it. Heat vegetable oil in a shallow pan over a medium-hot flame. Once the oil is hot, add sliced squash and let cook for a couple of minutes. Using a spatula, move the squash around the pan and continue cooking until cooked through and browned on both sides. Below is a picture of yellow squash, onions, green beans, and kale being sauteéd together.
  • Sauteéd squash, onions, string beans, and kale

    Sauteéd squash, onions, string beans, and kale

  • Add summer squash to a stew. I like to add zucchini to ratatouille with bell peppers, onions, tomatoes, mushrooms, and chicken.
  • Make zucchini bread or muffins.
  • Make summer squash soup. Much lighter than winter squash soup, and if served chilled it is perfect for the hot days of summer.

How do you enjoy summer squash?