Where There’s a Will, There Will Be Muffins

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My soon-to-be MIL was so amazing and gave us tons of produce from her and her husband’s garden. We now have a lot of zucchini, which is the perfect excuse to make zucchini muffins! Liz of The Lemon Bowl created a perfect recipe that incorporates heart-healthy flax and oats, seasonal zucchini, bright carrot, and calcium-rich Greek yogurt.

I got all of the ingredients lined up and ready for use. I finished the remainder of our Bob’s Red Mill GF all-purpose flour and then used a new bag of Nu Life Market GF flour to equal the 3/4 c of flour called for in the recipe. The only changes I made were to make them GF, and I used Beech Nut berry, apple, black bean baby food instead of applesauce.

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Dry ingredients measured into our largest mixing bowl.

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The pretty freshly shredded carrot and zucchini plus additional wet ingredients.

 

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Fully incorporated.

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I used our ice cream scoop to distribute the batter among the muffin tin.

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Yesterday evening, we had an incredibly nasty storm move through our area. As soon as I had put these into the oven, the power flickered then recovered. I kind of held my breath, but sure enough, the power went out for about two hours. I was admittedly at a loss. Should I leave them in the oven? If the power is out for an extended period of time, what should I do with the batter? Ultimately, Matt and I just lit our two pretty candles and relaxed on the love seat. Approximately 45 minutes to one hour later, I decided to check them with a toothpick. To my surprise, they were baked perfectly! This really did serve as a learning lesson for me. I allowed myself to get all upset over something out of my control, but in the end, it turned out better than perhaps if all had gone according to plan.

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We happily enjoyed one each before deciding to have an impromptu date night at Aubrey’s.

Matt went with his tried and true menu option: Citrus-Glazed Salmon with Sauteed Spinach, Mashed Potatoes, and Lemon Caper Sauce.

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I chose their Kale Salad with Napa Cabbage, Carrot, Dried Cranberries, Goat Cheese, and a Roasted Peanut Vinaigrette.

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I was able to save half for my lunch today, which I’m really looking forward to enjoying.

When we first arrived, we saw at least five or more cats hanging out near the restaurant. As we left, we saw them again, and of course I had to take some photos. 😉

I’ve joked with Matt that I need to start a photo series of him walking to or leaving a restaurant. Look at those angry clouds.

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Once we returned home, it wasn’t long before our power was restored. It was such a relief!

This morning, Matt made waffles on a bed of steamed spinach with avocado, cheddar, and over easy eggs on one / Greek yogurt, maple syrup, and fresh fruit on the other.

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I had Greek yogurt with thawed peaches, pineapple, strawberry, and mango plus fresh cherries and blueberries. I drizzled Naturally More almond butter over the top and nomed on another muffin.

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One final photo of the muffin.

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Check out Liz’s blog for many incredible recipes! She has a ton of GF recipes as well as others, such as this, that can easily be adapted to different dietary needs. I hope you enjoy them soon!

4 thoughts on “Where There’s a Will, There Will Be Muffins

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