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I have far too many blog posts on the go and not yet published. This isn’t like me as usually I am way ahead with several weeks of delicious recipes post dated. Is it the country seaside wintery life that’s taking my attention, slowing my steps a little more, making me want to cocoon and curl up with a good book, leading me down that evil procrastination path? Whatever it is I must snap out of it.
No better way than to share my marvelous muffin recipe with results that kept Francois sneaking back to the cupboard for just one more.
They’re full of moisty zucchini with the added umph of buckwheat flour to up their nutritional game.
I made them in my Omnia Stove Top oven. Not sure why because heating up the conventional oven always gives extra warmth to our little abode but I’m so used to this way of baking now I get part way through without realizing I’m on land now and have options. Anyway the results and cooking times are the same for you conventional folks.
A dozen healthy muffins that are quickly disappearing as I write this. Note to self: next time double the recipe and hide half of them in the freezer.
Thanks to Food52 for the inspiration
And special thanks to Millesfleur for the exceptional unfiltered, unpasteurized honey. We’re quickly running out of stock so need to order more
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