After making the Zucchini Bread last week, there was still an appreciable amount of shredded zucchini left. In fact, it almost completely filled up this container in the fridge –
That means only one thing – I have to find more things to do with the zucchini, other than just putting it into a shape that looks like bread. As it also happened, my mother took one of the loaves of bread into her work, and on Monday I received a thank you card from the person who’s in charge of the office she works at.
The best thing about the card is that the reason it was sent was that they liked the bread and were apparently sending a message of “More, please” for me to make some more stuff to be brought in.
My latest experiment was to make the same recipe that I used for the bread, but I made the decision to halve the recipe because I wasn’t totally sure on how it would work to use the bread recipe for muffins. Fortunately, almost everything converted neatly for halving – the only “oddball” measurement was the milk – 1/6th cup; no half eggs needed either. 😉
The batter all came together quickly this time, and I had some fun with the bowl while waiting for the oven to heat up – manually taking the spatula and creating a bit of centrifugal force causing the batter to go up the sides of the bowl.
Then I put the batter into a couple of muffin tins, chucked it into the oven for about 15 minutes, after which time it was all done. The half-recipe yielded 12 larger muffins and 9 mini muffins which made a nice pile when it was all done. Amazingly, we still have most of the muffins – one is enough for a nice snack. 🙂