Today I was going to share a recent Mascarpone Mixed Berry Cake with you. However, I have lost the photos. I mean really lost them. I have looked in camera, computer, phone. I cannot find them. It's just been that kind of a week and the fact that I am on the downward side of 55 years, well let's just say life is getting a little more challenging as the days go by.
So, stay tuned...I will have to make the Berry Cake again and reshoot the photos and share with you on a future date.
In other news, my coworkers have been extremely naughty as of late. Destructive is more of a better description. This photo (above) is just a small sample of the crime scenes I have been walking into when I return home from a work errand.
Don't let these cute cuddly faces fool you. They pretend to be good when I am in the office, but if I step out for 10 minutes...there's no telling what I will come home to.
Anyone else out there have coworkers like this??
My new zucchini I know will be perfect for these. I actually made these muffins last year (it's a miracle I found the old photo in my batch). They are so delicious and comforting especially when you need to start your day off with a little something sweet to prepare your soul for any misbehaved coworkers. Enjoy!
Zucchini Muffins with Chocolate Chips
Courtesy of Once Upon A Chef with Jenn Segal
2 cups all-purpose flour, spooned into measuring cup and leveled-off
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 stick (1/2 cup) unsalted butter, melted
1 cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
1 medium (9 oz) zucchini, grated (no need to wring dry)
1/2 cup plus 2 Tbl chocolate chips
2/3 cup chopped pecans or walnuts (optional)
Preheat oven to 350 degrees and set rack in the middle position. Generously coat a muffin pan with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, whisk together the melted butter and brown sugar. Add the eggs and vanilla extract and whisk to combine. Stir in the zucchini.
add the dry ingredients to the zucchini mixture and stir until just combined. Stir in 1/2 cup of the chocolate chips and all of the nuts (if using).
Using a large spoon or ice cream scoop, divide the batter into the muffin wells, filling each almost completely. Sprinkle the remaining 2 tablespoons of chocolate chips onto the muffins, pressing them in lightly so they adhere.
Bake for 20 to 22 minutes, or until a tester comes out clean.
Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to continue cooling. Serve warm or at room temperature.
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