Tonight was the night.
I was going to make Zucchini Muffins; recipe courtesy of the Clean Blog. (http://blog.cleanprogram.com/a-clean-gluten-free-girls-zucchini-muffins/)
The recipe seemed easy enough, and we finally had all of the ingredients to make something delicious.
Fast forward about an hour, and they are completely done, and smell super delicious. Caleb is willing to wait until they cool (family members eating baked goods, especially chocolate chip cookies, as soon as they hit the cooling rack is one of my biggest pet peeves. *ahem,* I’m talking about you, little sister), but then we will devour them with complete abandon. A few things about my zucchini muffin experience:
- Zucchinis are hard to track down. Maybe it’s because I went to both Giant and Wegman’s at a fairly late hour, or because people were stocking up on zucchinis to get them through the winter storm, but I finally found one at Trader Joe’s.
- Almond. Flour. Is. So. Expensive. I used almost the whole bag of almond flour, and it cost me a whole leg. I’m still not sure if it was worth it. Once I eat a muffin, I’ll let you know.
- Coconut Oil is strange and expensive.
- Shredding zucchini is a terrifying ordeal. My fingers were almost sliced multiple times.
- When they tell you your muffins will look like this: They will actually look like this: 5. I am officially a fan of chia seed gel, simply because I can sing the Chia Pet jingle, and because chia seed gel is so unique. I like unique things. It also takes seconds to make, and is a great egg replacer in baking recipes.
*Side Note*: My muffins are significantly more brown because I added 2 Tablespoons of coconut sugar, which apparently makes everything very, very brown. I also made Salmon & Asparagus Salad with Pesto, and let’s just say – IT WAS EVEN BETTER THAN LANTERN SOUP. So go, dear reader. Go and make a salmon salad for your loved ones. You won’t regret it. Here is a picture of my finished work:
*Update*: The muffins were a smashing success.