With baby zucchini languishing in the fridge, I decided to make some muffins using a Company’s Coming recipe I have never attempted myself, but have enjoyed many times. My Mum is always whipping up baked goods in between meals, ensuring our caloric intake isn’t bound by breakfast, lunch or dinner. As a result, my family usually has access to fresh muffins, loaves, or whatever else my Mum has decided to tempt us with, requiring no effort on our part.
Over at Mack’s, unless my daydream does come true one day and he has a rack of freshly-baked goods waiting for me on the counter after work, the task for supplying us with treats falls to me. Having recently procured my own copy of Muffins & More, I set to work.
The zucchini muffins recipe isn’t a difficult one – my only point of uncertainty was whether or not I had overmixed the batter. It turns out that I did, and my hope of obtaining a muffin consistency as light and fluffy as my Mum so easily creates was lost. It also dawned on me that there was actually a point of the whole wet-into-dry-well thing – to try and incorporate the two masses into one with the least number of turns. What you learn by actually trying something, eh?
Mack thought they were good (turns out, they freeze like a charm too), but I know of a higher standard that can be reached. Next time.