Wendy is great about keeping records of events on their family blog - you can read her post HERE. It was Sunday, January 22 when the 6th Westra great-grandchild was blessed. Eli Dean Jensen. As Jase and Ellen live in Herriman, the Jensen's traveled from St. George and stayed with Shane and Alicia in Highland before the blessing. It was a snowy day for travel!
After the blessing at the church, there was a luncheon at Jase and Ellen's basement apartment after. Rick's mom brought some muffins (made gluten-free) to Eli's baby blessing. As they were a hit, the recipe was shared via email afterward:
Prize Winning Muffins from Michigan State Fair
3 eggs1 cup oil
2 cups sugar
1 tsp vanilla
2 cups shredded zucchini
1 8¼ can drained crushed pineapple
3 cups flour (brown rice flour when making them gluten-free)
2 tsp soda
1 scant tsp salt
½ tsp baking power
¾ tsp nutmeg
1½ tsp cinnamon
1 cup raisins
1 cup chopped walnuts or pecans
Beat eggs. Add oil, sugar, and vanilla. Continue beating until mixture is thick and foamy. Stir in pineapple and zucchini. Combine sifted flour, soda, salt, cinnamon, nutmeg, and baking powder and stir into the mixture. Gently add nuts and raisins. Pour into lined cupcake tins. Bake at 35 degrees for 15-20 minutes. If making into a loaf, bake for about one hour.
2 cups sugar
1 tsp vanilla
2 cups shredded zucchini
1 8¼ can drained crushed pineapple
3 cups flour (brown rice flour when making them gluten-free)
2 tsp soda
1 scant tsp salt
½ tsp baking power
¾ tsp nutmeg
1½ tsp cinnamon
1 cup raisins
1 cup chopped walnuts or pecans
Beat eggs. Add oil, sugar, and vanilla. Continue beating until mixture is thick and foamy. Stir in pineapple and zucchini. Combine sifted flour, soda, salt, cinnamon, nutmeg, and baking powder and stir into the mixture. Gently add nuts and raisins. Pour into lined cupcake tins. Bake at 35 degrees for 15-20 minutes. If making into a loaf, bake for about one hour.
