Jamaican Me Hungry Muffins for #CookoutWeek on #MuffinMonday

Hello and welcome to the first day of #CookoutWeek 2016.  You can learn all about this event and enter to win some great prizes by going to my Welcome Post.  This event is being hosted by the gals over at The PinterTest Kitchen, so you know it is going to be great!!

I love these events because I get to know so many new bloggers and I get a ton of great ideas for recipes and entertaining.  We grill out nearly every day in the summer so I know that I am going to be coming back to these posts time and time again to try the new recipes that are linked at the end of each post.

When you read my Welcome Post and Entered the Giveaway...You already did that, right?  Good. Then you know that Swine Dining is one of our generous sponsors.  They provided me with some Wimpy's BBQ Rub, Dilly Dust and Jamiacan Me Hungry Seasoning.  All of these products are handmade in small batches, packaged up by people not machines and sent along with a handwritten thank you letter.  Guess which one I used in today's recipe?  I'll give you a hint....look at the title of my muffins.

In the welcome letter that came with these spices was a sentence that read "I appreciate your honest opinion".  That was the only request in exchange for these products that they generously supplied to me as part of this event.  This is good because I only write and share what I believe to be true here on my blog.  You can rely on that.

I find, when doing these week long events, that it is much easier and I save a lot of time and energy if I cook an entire meal and share one recipe from that meal each day.  That is what I am doing this time.  My menu for this meal is:

• True Made Rootbeer Pulled Pork 
• Dilled Coleslaw
• Minestrone Salad
• Jamaican Me Hungry Muffins
• Ginger and Rose Cupcakes

This meal was fantabulous!!!  I served it during one of my husband's classes and it was a huge hit.  I am sharing the muffins first because....It is #MuffinMonday folks.

Those of you who are regular readers know that I like to join Stacy of Food Lust People Love on the last Monday of each month to share a muffin recipe.  If you love muffins you need to stop by and see 

all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

These spicy muffins have a delicious nutty flavor from the flax seeds with just a touch of sweetness.

They paired wonderfully with the Pulled Pork.  When I opened the Jamaican Spice jar I smelled so many wonderful flavors, I knew that they were going to be perfect in a muffin and I was soooooo right.

The recipe I am sharing makes 18 muffins.  They are also wonderful as a snack or to grab on your way out the door for breakfast.  They freeze well and keep for several days in a sealed airtight container on the counter.

I cannot begin to tell you how much I love these muffins.  With my first bite I thought "uhoh, I'm not sure about the flax seed" but then I got that crunchy nutty goodness and ate not one, but two muffins...just for testing purposes....yeah, that's it...I had to make sure the whole batch was as wonderful as the first muffin.  I didn't feel to guilty though because not only do these muffins have the added health benefits from the flax seed but I also snuck in some zucchini for added nutrition. You're welcome.

Stop by tomorrow when I share my recipe for Dilled Coleslaw and make sure you take a gander at all the other recipes being shared by our #CookoutWeek crew and our #MuffinMonday makers.

Jamaican Me Hungry Muffins

2 c. shredded zucchini

1/3 c. water

1/3 c. canola oil

3 eggs, beaten

1 t. vanilla

2 3/4 c. flour

1 1/2 c. sugar

1/3 c. flax seeds

1 1/4 t. baking soda

1 t. salt

2 t. Jamaican Me Hungry spice mix (or a mixture of your favorite spices)

In a small bowl mix together the zucchini, water, oil, egg and vanilla.  In a large bowl combine the flour, sugar, flax seeds, soda, salt and spice mixture.  Add the wet ingredients to the dry ingredients stirring just until combined and all dry ingredients are moistened.  

Divide evenly among 18 muffin tins that have been lined with papers or treated with baking spray. Bake in a preheated 350* oven for 20-25 minutes or until a skewer inserted in the center removes cleanly.  Print Recipe

Here's what's Cooking at #CookoutWeek

An InLinkz Link-up

More Marvelous Muffins

• Banana Bread and Chocolate Muffins from Making Miracles
• Chocolate Chip Blood Orange Muffins from Sew You Think You Can Cook
• Grilled Cherry Muffins from Farm Fresh Feasts
• Jamaican Me Hungry Muffins from A Day in the Life on the Farm
• Margarita Sour Cream Muffins from Karen's Kitchen Stories
• Pancake Muffins from Passion Kneaded
• Sweet Corn Muffins from Food Lust People Love