This afternoon, I picked up my boys early from school just so we could spend some special time. After naps, we made some zucchini mini muffins. From start to finish, it was such a joyous activity. Making the batter was just plain fun. For starters, I will always remember – Bobby’s gleeful dumping of everything into the bowl. And, his radiating smile of accomplishment. Especially with the flour, which when it spilled all over the counter provided a nice opportunity for controlling me to let go. After all, who cares if the flour spills?
Then, CJ playing with the muffin tin liners – happily sorting them from spot to spot. It was just one of those moments that I’ll remember forever, like reading stories and singing them songs as they enter dreamland. Motherhood is surely god’s greatest blessing. And, this mama is so eternally grateful.
For those of you who want to try the zucchini banana mini muffins, here’s the recipe.
- 1 stick butter
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 3/4 tsp baking soda
- 2 eggs or equivalent in Egg Replacer
- 2 bananas
- 1 small yellow squash or zucchini (grated)
- 1/2 tsp cinnamon
- 2 cups flour (I use whole wheat)
- (optional – nuts, canned pumpkin)
- Makes 24 mini muffins, or one loaf of bread
Preheat oven to 350. Line muffin tin. Mix butter and sugar until creamy. Add vanilla, salt, baking soda, Add zucchini and bananas. Add eggs and cinnamon. Then add flour. Mix until blended. Check after 15 minutes. Done when the toothpick comes out clean. Enjoy the muffins but more importantly savor the memory.
adapted from King Arthur Flour‘s Heavenly Healthy Banana Bread available at kingarthurflour.com