Wednesday, June 23, 2010
The first fruits of any kind of work always makes me joyful! Today I picked the first peas off of my fabulous little pea plants! They were sweet and delicious! Oh first fruits! I am also greatly anticipating my watermelon! The little guys are about 1.5 inches long now and are bursting out all over the place. They are so adorable it's ridiculous! I am wondering if I'm going to be able to keep up with the prolific nature of my plants! I think that there may be a melon party come August!
The zucchini is completely out of control so my next baking extravaganza will be the recipe from page 37 from Martha's Baking Handbook for Cranberry-Zucchini Muffins! Here's the recipe for the muffins:
1 3/4 c. all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
2 large eggs
1 c. sugar
1/2 c. vegetable oil
1/2 tsp vanilla extract
1 c. finely grated zucchini (1-2 medium)
1/2 c. frozen or fresh whole cranberries
Preheat the oven to 375F. Generously butter 10 cups of a standard 12-cup muffin pan; set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
In a large bowl, whisk together the eggs, sugar, oil, and vanilla. Stir in the zucchini. Add the flour mixture, and stir to combine; do not overmix. Using a rubber spatula, fold in the cranberries. Divide the batter evenly among the 10 prepared muffin cups.
Bake, rotating the pan halfway through, until the muffins are golden and a cake tester inserted in the center of one muffin comes out clean, 25-30 minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn the muffins on their sides in their cups, and cool. Serve warm or at room temperature.
So far my baking adventures have been totally successful! The baking powder biscuits were delicious! Flaky, buttery and creamy all in one! I even got great reviews from the lovely recipients! Hmmm...now I have to figure out who gets the muffins!!! Anyone? Anyone?