a-MA-zing zucchini muffin day!

today was supposed to be a-MA-zing zucchini muffin day in our household. and, as typical planned days go here in coffee and chocolate milk, it wasn't. wel, let me take that back, it IS technically still amazing muffin day (or 'nuffin' day, as L would refer to it as. my boy loves his 'nuffins'!), HOWEVER, what i intended it to be was a breakfast event. now, considering the following: [me] slightly flighty, definitely free-spirited and spur of the moment inspired + becoming a little consumed by the GORGEOUS day that was yesterday + being so comfortably sleepy by the time dishes were done and house was pre-bedtime straightened last night, i didn't get them made last night.

and the Lord knows i am NEVER going to be able to wake up one single moment before L peeks in and reminds me i might want to get A out of bed before it turns into a panic ridden rush out the door before the bus gets here kind of morning, and get things done like make breakfast BEFORE the kiddos wake up like any other normal mother would! (side note: i am comPLETely a morning person if i get OUT of bed and into the sunlit window, but getting out of bed early is a continuous challenge, although much appreciated by A, who doesn't mind the extra 20-30 min. of sleep time every morning--bless her lovely soul!)

okay, so to get back on subject here, the muffins were made around 10:30-ish this morning and will provide scrumptious breakfasts TOMORROW as well as yummy snacks today! (=

i wanted to get pictures of these, but did not get to, but i want to share the recipe. i got on to epicurious.com (a fave of mine) and found this recipe for spicy zucchini walnut muffins, and altered it NEARLY entirely (though not entirely-entirely) into this:

Whisk 2c flour, 2t cinnamon, 1t salt, 1t baking soda, 1t allspice, and 1/2t baking powder.

In a separate bowl, whisk 1 2/3c sugar, 2/3c canola oil, 3 eggs, 1T vanilla, and roughly 2/3 of a lemon's peel (grated).

Whisk flour mixture into sugar mixture.

Grate over bowl: 2 thin carrots and 1 med. zucchini (peeled).

Stir and pour into two 12-cup muffin tins and bake each tin for 25 minutes on 325F.

these muffins were FANTASTIC. sincerely. [or, suu-rously, as our A likes to put it!]

enjoy! (=