We just delivered 10 Vanilla Cupcakes and 8 Zucchini-Lemon Muffins to Bloom Naturally.
The whole grain Muffins (made with local organic spelt flour from Golden Harvest milling) debuted last week, but this week I made a little change to them… the original recipe called for rolled oats and drained zucchini (which is how I made the first batch.) However, this time, I took undrained zucchini, mixed it with the oats, and let them both stand in the refrigerator overnight. The excess moisture was absorbed into the oats, which were now much softer. No need to waste any of the zucchini, and the oats are incorporated into the muffin more pleasantly. A win-win!
