On the first try, I was a little too ambitious. I was stressed out from a last-minute need to bathe the dog (I don’t want to talk about it). During the bathing, the kitchen sink AND the bathtub drain started leaking. And our comforter was in desperate need of a wash. Oh yeah, AND we had a birthday party looming, getting closer and closer by each passing chaotic minute. Too much to do in too little time.
So I tried to get creative and this is what I got for trying to do too much at one time:
Or as a former co-worker would say, “Haste makes waste.” Too many changes to the base recipe left me with something that looked okay on the outside, but was a gooey mess on the inside. It would not bake all the way through. They were doughy and pretty disgusting. Yuck.
Sunday afternoon, I had to try again.
This time, I took my time. Tried to limit my distractions and disruptions, which is not easy with 2 kids. And returned to the roots of the recipe, making only a couple small changes to preserve the integrity of it. They baked up higher and looked better. Sort of. They won’t win any beauty contests, that’s for sure.
The flavor is intensely lemon with a good lavender accent. It was a little too Pledge for me (I thought subbing the lemon juice for lemon extract and using less zest would cut down on that, but I guess not), but they complemented each other quite well. I know I will have a hard time getting the kids to eat these this week–too frou-frou for them. Still, it’s not bad if you have a lot of zucchini and you’re looking for something different to use it for instead of the usual bread recipes.
Whole Grain Zucchini Lemon & Lavender Muffins
- 1/2 cup white whole wheat flour
- 1/4 cup almond meal
- 1/4 cup old fashion rolled oats
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon dried lavender
- ¼ cup pure maple syrup
- zest of 1 medium lemon
- juice of 1 medium lemon
- 1 large egg
- ¼ cup extra virgin olive oil
- ¼ cup plain Greek yogurt
- ½ cup grated zucchini
- Preheat oven to 375 degrees Fahrenheit. Line 6 cups of a muffin tip with paper liners and set aside.
- Whisk together the dry ingredients in a large bowl. Set aside.
- In another large bowl, beat the wet ingredients (except the zucchini) until well incorporated. Set aside.
- Pour the dry ingredients into the wet. Add the zucchini and stir until just incorporated.
- Using a large cookie scoop, portion out the dough evenly among the muffin cups.
- Place tin in preheated oven and drop the temperature to 350 degrees Fahrenheit.
- Bake for 15-18 minutes, or until lightly browned.
- Cool on a wire rack.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Now…what did the other #MuffinMonday bakers make this week? Let’s see…