I heard this awkward sound on my computer as I was attempting to start typing this up and I had never heard it before. Apparently it was my Gmail chat, and here is what I saw:
“Yo. I’ll respond to your e-mail later, but I just have to tell you that I’m at a coffee shop and when I opened your e-mail and browed through the photos, this dude behind me taps my shoulder and goes, “Dude, NICE.” and gives two thumbs up. lol! Super hot. Hope you’re having a good day, Anna!! xoxo”
I sent some pictures from a recent photo shoot to a friend of my sisters’ who I thoroughly enjoy! He’s just tons of fun, and I know I can be myself with him without wondering about anything else. He’s got a wonderful boyfriend and daughter, so I feel pretty safe! It was so nice to hear, though, that some random stranger though I was hot! Anyways, on to my recipe.
So I’ve been wanting to make zucchini muffins for a while. Just had this strange hankering for them! So I looked up some recipes, and found this one on weeklybite.com. I really enjoy this recipe, have altered it slightly (as always!), and am now giving it to you.
- 3 cups whole wheat pastry flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 heaping tsp cinnamon
- 1 cup sugar
- 3/4 cup canola oil
- 1 cup applesauce
- 2 tablespoons vanilla
- 2 heaping cups grated zucchini
- 1/2 cup raisins (optional)
Preheat oven to 325. Line muffin pan with muffin cups. Make about 20 muffins.
Mix the flour, salt, baking soda, baking powder and cinnamon together in a bowl. In a seperate bowl, mix the sugar, canola oil, applesauce, vanilla and zucchini together. Add the dry ingredients. Stir in the raisins.
Pour the batter into the lined muffin cups. Fill about 3/4 full. Bake for about 20-24 minutes depending on your oven.
I really enjoyed these muffins, as did my almost three year old daughter! She begged for more. Next time I might try it with brown sugar instead of white. I’m going to go scarf down another muffin while you attempt to make them!