I am tired – and I am cranky. That is not a good combination for a blog post…but I am going to plow through it anyway. Cooking often helps alleviate my stress, let’s see if writing about it does the same.
Do you ever have hunches that you can’t substantiate? For me, it happens all the time. For a very analytical person, I tend to sense things extremely well. The problem is, because I am so analytical, unless I have data to back up my suspicions, I don’t often act until I can find the proof. Of course this doesn’t always work to my advantage – sometimes I wait until I am too far deep into the hole – and it is hard to climb your way out at that point – proof or no proof. I am finding myself in one of those situations right now, and it is not pretty. I need to find some foot holes, and create a plan to crawl out. I am about half-way there, and there are two paths to take. I sure do hope I take the right one.
I have mentioned this before – but I also have a good sense about recipes. I remember talking to friend about that – I felt that I was very lucky with recipes. Most of the recipes I try actually come out quite well. She told me it wasn’t luck – I was good at reading recipes. I didn’t realize that was a skill – but I am starting to realize that it is. While I am reading a recipe, I am making it in my brain, and there are times when I can actually taste it. Now – back to reality – not everything turns out tasting like it did in my head. There are times when I am off – for the better, and for the worse. Sometimes I tear out a recipe thinking it will be good – and it turns out to be just amazing. I love when that happens. The opposite is not such much fun.
I saw this recipe in Cooking Light – and I knew they would not be as good as my tried and true Zucchini Bread recipe, that I have been making for 20+ years – but I thought these would be good – and they were terrific. Mostly because they were bite sized. They were so easy to pop in your mouth, that they didn’t last long in our house. I think the girls ate about 5 each for breakfast the next morning, they just couldn’t stop. I can’t complain when they are getting a green vegetable in first thing in the morning.
Well – that’s it for me – thanks for the diversion – I need to go work on my exit strategy. I wish I could just cook my way out of this one…unfortunately not this time.
- 6 ounces all-purpose flour (about 1 1/3 cups)
- 1/2 cup packed dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 2/3 cup shredded zucchini (about 1 medium zucchini)
- 3 tablespoons canola oil
- 2 tablespoons butter, melted
- 2 tablespoons 1% low-fat milk
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- Cooking spray
Preheat oven to 400°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a large bowl. Combine zucchini and next 5 ingredients (through egg) in a small bowl; stir with a whisk. Add zucchini mixture to flour mixture, stirring batter just until combined. Divide batter evenly among 24 miniature muffin cups coated with cooking spray. Bake at 400° for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.
For a printer-friendly version of this recipe, please click here: Zucchini Mini Muffins