I love brussel sprouts, broccoli and persimmons. Hugs. And the feeling of accomplishment after a hard days work.
I like weimaraners. Taking pictures of food. And I love muffins.
I have said that last part before, but I have to say it again. I love muffins. There is something about muffins that I adore. And I love to make them. I think I should start a bakery with just muffins, gluten free of course. The muffins I make could never get a bad wrap for being unhealthy. But they are damn delicious.
I also love the bounty of the summer. There is so much amazing produce and we are flush with delicious fruits and vegetables. At this point in the summer, one might even argue we are at the point of being overwhelmed with certain vegetables. Mainly zucchini. I can only think of so many ways to prepare zucchini. And I had not yet figured out a good recipe from which to start my gluten free adaptation. The other day, I stumbled upon a recipe by Jenna of Eat, Live, Run and decided to give it another go on the zucchini muffins since we had a few zucchini that were still lurking around from the previous week's CSA book from Eatwell Farms. On top of that, I was keen to continue to see just how versatile my gluten free flour mixture was. I have successfully used the same mix in waffles, pancakes and pizza. Why not muffins too?
Why not indeed. I am happy to report that they were phenomenally good. So good that when the baker ate one, he said, "I kind of wish you hadn't given away half of them" (as I had given away 1/2 dozen to our good friends). But I reassured him not to worry, there were plenty more zucchini left to go through and make into glorious, cinnamon sugar topped zucchini muffins.