Easy Pineapple Zucchini Morning Muffins

A simple sweet muffin mix is elevated with grated squash, canned pineapple, and walnuts.

Pineapple Zucchini Morning Muffins

Mornings can be tough. I envy people who pop out of bed with a smile, lay outfits out the night before so they can be clean and dressed in 20 minutes, and head out the door with a cheerful “have a great day.” I am not that person.

Even after a cup of coffee, I’m not a morning person. However, I recognize the value of breakfast, although preparing something prior to 10 a.m. is out of the question. Here’s where my Pineapple Zucchini Morning Muffins come into play. I bake a batch of these sunny, tasty, and most importantly, simple muffins at the start of my week. They help make my mornings a bit more palatable.

I also love this recipe because it uses that ubiquitous summer squash, zucchini. In August, zucchini is everywhere. These muffins are perfect when you have those last couple of zucchinis in your refrigerator.

Pineapple Zucchini Morning Muffins also are wonderful for a grab-and-go breakfast. These muffins have a denser crumb and lend a satisfying chew. Toss one or two with an apple in your bag and you’ll be fueled until lunch time. The sweetness of the pineapple makes these muffins kid-friendly, too, so they’ll work in a lunchbox. Let’s get baking.

To make Pineapple Zucchini Morning Muffins, the wet ingredients (egg, milk, pineapple, and zucchini) are blended before adding to dry ingredients.

To make a Pineapple Zucchini Morning Muffins, which yields 16 muffins, you’ll need these ingredients:

• 2 cups Original Bisquick mix

• 2/3 cup milk

• ¼ cup sugar

• 2 tablespoons vegetable oil

• 1 egg

• ½ cup shredded zucchini

• ½ cup drained pineapple tidbits

• 4 ounces walnut pieces

• (Optional: ¼ cup whey protein powder)

How to make Pineapple Zucchini Morning Muffins

Preheat oven to 400 F. Line muffin tins with baking cups or spray with non-stick.

In a large bowl, whisk together egg, milk, and oil. In a separate bowl, combine baking mix, sugar, pineapple, and zucchini.

Add dry ingredients to wet and stir to create batter. Fold in walnuts.

Using an ice cream scoop, fill muffin cups. Bake 15 to 18 minutes until golden brown.

Optional: If you want to give the muffins an extra protein punch, add ¼ cup of protein powder (I like Bobs Red Mill whey protein powder) to the dry ingredients. If the batter looks dry, add a few extra tablespoons of milk.

Will these muffins freeze?

These muffins will freeze beautifully. I usually keep them frozen and defrost in the microwave in the morning. If you don’t freeze muffins, store them in an air-tight container in your refrigerator.

Can I use other mix-ins with this recipe?

Absolutely! That’s the benefit of starting with a simple muffin mix. Swap 1 cup of mashed bananas in the recipe. Other pairings might include 1 cup fresh (or frozen, thawed) blueberries with ½ cup sliced almonds; ¾ cup shredded carrots with 1/3 cup golden raisins; 1 cup chopped fresh cranberries with ½ cup chopped pecans, and 3 additional tablespoons of sugar.

For many families, this is a busy back-to-school month, which makes grab-and-go breakfasts so attractive. Older children away at school also might appreciate a care package with Pineapple Zucchini Morning Muffins tucked in with their favorite teas and other home treats.

BLT Lobster Roll

New England lobster, bacon, summer tomatoes, and a butter bun come together in a delicious twist on a classic American sandwich.

The BLT Lobster Roll

My salute to the United States of Delicious continues this month and features one of my favorite ingredients: lobster.

Who remembers the first time they tasted the King of Crustaceans? I was 16 years old and my parents and I were enjoying dinner at our family’s celebration restaurant, Bevo Mill, the epitome of fine dining on the South Side of St. Louis at the time. For my Sweet 16 dinner, Dad said I could order whatever I wanted, so being the greedy teen I was, I pointed to “Main Lobster…market price” and bless him, he said, “OK, pumpkin.”

Anxiously awaiting my prize, I don’t remember dinner conversation details, but I do remember thinking woo hoo when the waiter brought my platter that held my whole, bright red, freshly steamed lobster. Having no idea whatsoever how to eat the darn thing, the waiter obliged and cracked open the claws, tail, and remaining edible parts.

There I was, plastic bib tied around my neck, droplets of melted butter on the corners of my mouth, completely steeped in seafood heaven, when to my horror a strolling violinist—one of Dad’s musician friends—came to our table and played “Happy Birthday” to me. As a 16-year-old doing her best impression of a Roman at a food orgy, I was mortified and wanted to hide. Dad meant well, but it’s all in the timing, I guess.

Years later, a less traumatizing lobster experience was mine as a travel writer doing a story about Martha’s Vineyard. I’m still waiting to get to Maine, but when I do, you can bet the first thing off the plane will be to find a perfect lobster roll. In the meantime, this BLT Lobster Roll will do just fine, thanks very much. What I like about this recipe is there’s no “mayo versus butter” drama; there’s a little mayo to dress the lobster meat and the toasted, buttery roll is another rich accent.

To make a BLT Lobster Roll, which yields one sandwich, you’ll need these ingredients:

• 3 slices bacon

• ¼ pound lobster tail meat

• 1 tablespoon butter

• 1 brioche bun, halved

• 1 tablespoon mayonnaise

• 3 Roma tomato slices

• 1 large leaf butter lettuce

Preparing your lobster roll

Preheat oven to 400 F. Line baking sheet with parchment paper and arrange bacon slices on top. Cook 10-15 minutes, or until desired crispiness.

Prepare lobster tail according to package directions or ask the seafood department to steam it for you. Remove meat from tail. Remove the digestive track/vein from center and rinse the lobster meat before cutting into bite-size pieces. Here’s a good video for more information on breaking down a lobster tail.

In large skillet or griddle over medium heat, warm butter to coat pan.

Place both pieces of bun cut sides down on pan and cook about 30 seconds until golden. Remove buns from pan and set aside.

In bowl, toss chopped lobster meat with mayonnaise and set aside.

Assemble cooked bacon, tomato, lettuce, and lobster mix on toasted bun.

Frozen seafood handling tips

Be sure to thaw a frozen lobster tail before steaming. It’s safest to put it in the refrigerator and thaw 24 hours. If you need the tail meat sooner, run under cold (never hot) running water. Follow the cooking instructions on the seafood packaging. The shell will turn bright red to help indicate when it’s done.

It's believed a restaurant in Milford, Connecticut, popularized lobster rolls in the late 1920s. Lobster shacks soon popped up along the Connecticut coastline, and over the years, New England's sandwich gift to the country continued to gain popularity.

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

---

Shrimp and Sausage Foil Boil

Inspired by the Lowcountry classic, you’ll enjoy all the flavor of a Southern seafood boil without the work.

Easy Seafood and Sausage Foil Boil

In a few days, we will celebrate American independence, the birth of the United States of America. Some of us will gather with family and friends in backyards to grill hot dogs or burgers, enjoy a few adult beverages, and light sparklers with the kids at dusk. However, many Americans don’t feel much like celebrating because “life, liberty and the pursuit of happiness” are hollow words for them. The "great experiment" of democracy is far from equitable, but that's a post for another writer.

However, I believe America’s greatest strength is the diversity of its people, and nowhere will one find a better illustration of this than in our cuisine. The food we love comes from either Indigenous, African, Latin, European, Asian and Pacific Islander influences—or a mix therein. Food history is a deep subject to explore, but for now, let’s agree that our “American” cuisine has been developed by the diverse people who have lived here.

That’s why this month I’m focusing on a few dishes that reflect America’s varied cuisine, and I encourage you to celebrate the United States of Delicious with me! We’re starting in the Lowcountry with my take on the iconic seafood boil. This Shrimp and Sausage Foil Boil delivers big taste with little effort and can be made in your oven or on your outdoor grill. All you need to add are a few friends and a cooler of cold beer!

To make my Shrimp and Sausage Foil Boil, which yields four servings, you’ll need these ingredients:

• 1 pound frozen shrimp

• 3 small ears fresh corn

• 1 packaged smoked sausage

• 4-6 small red potatoes

• 4 tablespoons butter, divided

• 2 tablespoons seafood seasoning (Old Bay)

• 1 large lemon, cut into 4 wedges

• Chopped scallions (optional) to garnish

Seafood boil ingredients assembled on a foil sheet.

Traditionally, a Lowcountry boil, a staple dish in Charleston, South Carolina, uses a cauldron and is made in cooler months for large gatherings. Of course, the home cook can fill a large stockpot and boil the shrimp, sausage, potatoes, and corn on a stove. There’s also been debates over whether to include onions, beer, and other ingredients in this dish, sometimes referred to as “Frogmore Stew,” named for the Frogmore community on St. Helena Island. Although the origins of a Lowcountry boil go back to the Gullah Geechee people (enslaved Africans and their descendants from Georgia and the Carolinas), a 20th century fellow named Robert Gay (Gay Seafood) popularized the boil for large crowds in the 1960s.

All Lowcountry boils will include shrimp, corn, and potatoes. Smoked sausage or andouille add to the pot, and the Old Bay seasoning—which was a post-World War II invention—is another later addition to the recipe. What I like about the foil packets, though, is you cut up the ingredients to about the same size as your shrimp so that everything cooks at the same time evenly. And maybe best of all, there’s almost no mess; place unopened, cooked packets on your guests’ plates and let them dig in! Serve with crusty bread to sop up all those delicious juices in the packets.

Directions for Shrimp and Sausage Foil Boil

Cut 4 heavy-duty aluminum foil sheets; these should be large enough to hold your ingredients and fold up tightly. Preheat your oven or grill to 375 degrees F.

Thaw and rinse shrimp. Whether you select shelled or unshelled, be sure they’ve been deveined. Size of shrimp is also to your preference

Cut sausage rope into four equal pieces then slice each of those sections into ½-inch rounds.

Cut the shucked and cleaned corn into 12 wheels.

Wash but do not peel potatoes. Thinly slice each (approximately ¼-inch thick).

To assemble, evenly divide and place shrimp, sausage, potatoes, and corn into the middle of each of the four foil sheets. Place a teaspoon of butter over the top and sprinkle with about a teaspoon of Old Bay. Fold and seal each packet.

Place packets on the preheated outdoor grill (indirect heat) and cook 20 minutes. If using your oven, place the packets on a baking tray and bake 20 minutes. To serve, place a packet on a plate, add a lemon wedge and two pieces of bread, open packet, and sprinkle with scallions.

These turned out so beautifully, the flavors of sweet shrimp and corn mingling with smoky sausage, and the neutral potatoes soak up some of the buttery goodness. Make this Lowcountry-inspired dish for your family this summer and you’ll be instantly transported to Charleston.

---

Try another Southern classic

Shrimp is an ingredient found in many Gullah Geechee-inspired dishes as they had to rely on what foods were available, and local seafood was among that list. A Southern favorite, Shrimp and Grits also is a recipe that has Lowcountry roots.

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.