Thursday, August 16, 2012
Zucchini and Apricot Muffins
It's nearly the end of the working week - hooray! Weekend here we come. To say that work has been hectic is an understatement, but them's the breaks - the work ebbs and flows, and you have to either ride the tide or sink.
Last week, I made some zucchini and apricot muffins from this recipe in The New York Times:
The recipe comes from the "Recipes for Health" section, so as you might imagine, they are not particularly sweet (due to a dearth of sugar), and there is definitely no frosting (although a cream cheese frosting or a lemon glaze would work rather well, I think). Here's a peek inside a muffin:
I was worried that these muffins would not be well received at work, but funnily enough, they disappeared fairly rapidly. I won't say that I loved them, although there were OK - my tip is that they are better the next day after they have softened a little and the flavours have developed. One lady told me she liked these for the very fact that they weren't overly sweet - which made me very happy.
Enjoy the rest of your week!