Hi friends. Tonight’s post is going to be a quick one. Unless inspiration suddenly hits and I get chatty. But I don’t think I have time to be chatty. What with this whole new schedule and all, I feel like a chicken with its head cut off just trying to accomplish all my daily tasks on top of being at work most of the day. How do people live like this?!!!
I mean…Sure, I’ve done the whole work thing before, but I had that piled on with grad school, teaching group ex classes, and traveling to and from NY every weekend. Not sure how I managed all that, but I certainly thought it would be easier just having ‘work’ on my list.
But, life changes (thank God, or else I’d still have braces and glasses and let girls kick me) and now I’ve gotta think about meals and two dogs and a husband and a whole friggin house to clean.
So where was I? Yeah, the short post.
Yesterday, I mentioned in my day of eats that my late afternoon snack consisted of whole wheat zucchini blueberry muffins. Just wanted to drop in and share the recipe with you because they are so good I get giddy when I eat them.
I only have the one picture of them while they were cooling in the pan, because when I each them at work:
- I can’t use my phone
- I eat them too fast to even care about taking a picture
After the muffins fully cooled, I put them in ziploc bags in groups of two. Most were for me, some were for Tyler, and none were for the dogs, although we found that Reggie somehow got onto the counter (they were sitting on the counter pushed ALL THE WAY back) and ate one of the bags. His poop was green. You’re welcome for the extra information.
Whole Wheat Zucchini Blueberry Muffins
- 2 1/4 c whole wheat flour
- 1 c brown sugar
- 1/2 c sugar
- 3/4 t baking powder
- 3/4 t baking soda
- 3/4 t salt
- 1 1/2 t cinnamon
- 2 eggs + 1 egg white
- 1/2 c applesauce
- 1/2 c vegetable oil
- 1 zucchini, shredded
- 1 cup blueberries
1. Preheat oven to 350. Prepare a muffin pan.
2. Combine all ingredients in a bowl except zucchini. Stir until fully incorporated.
3. Fold in the shredded zucchini.
4. Fill muffin tin and bake for about 25 minutes (or until springy to touch, allowing them to sit in pan for a few minutes after removed from the oven will let them cook slightly more)