Zucchini muffins!

I like to think there's a difference between obsessively thinking about food all the time, in a compulsive overeater sort of way, and thinking about food frequently because cooking creatively is a hobby and a joy. Sometimes, especially when I have perishable ingredients on hand, I like to daydream about how to use them best.

As I've mentioned, I went a bit overboard at the farmers' market last weekend, so I am now frantically embroiled in what my friend L. calls "the race against the rot." I've been eating salad at such a frantic pace that my broccoli - my favorite vegetable, as long as I can remember - is lying neglected at the bottom of the crisper.

Which means, of course, that the zucchini hardly stood a chance. Until I remembered about zucchini muffins.



I've never made them before, but luckily I had all the ingredients on-hand for Bette Hagman's recipe (from The Gluten-Free Gourmet), except the raisins, which I don't really like in zucchini muffins, anyway.

They came out very small, but toasty/crispy on the outside and moist/spongey on the inside. Absolutely lovely.

Despite having used organic white sugar, and the recipe calling for oil rather than butter, I decided these probably fall under the category of 'treat,' so I filled up most of the way with a bowl of brown rice, first, and then had my one muffin with a small glass of milk.



There's something really fantasic about fresh-from-the-oven muffins for breakfast. But, wow, is summer a rough time for having the oven turned on to 400°F (204°C)! Something to remember, as I plan other baking experiments for the rest of the summer.