There’s a local cafe that serves chocolate chip cookies that should be illegal and morning glory muffins that really do make my morning glorious.
Since I have an ethical and financial problem paying $6.50 for a muffin and cup of coffee, and since it behooves my expanding ass to stay away from the chocolate chip cookies entirely, I set out to try to make my own version of the morning glory muffins I enjoy so much.
Relatedly, my zucchini has recently started coming on (right now the zuke production is still slow, but you know how zucchini is…once it starts going I’ll have a zucchini tidal wave to contend with) and I still have something like 15, 1-pound bags of shredded zucchini in my freezer from last summer. In the spirit of “Use Up What You Put Up,” my new rule is: nothing gets baked that doesn’t include a pound or two of zucchini. If you think I’m kidding I’ll show you pictures of the zucchini brownies I made last night.
The muffins turned out really well. They are a real muffin, not one of those cupcakes masquerading as a muffin, and are reasonably healthy if you accept that things with flour and sugar can also be healthy (personally I’m not convinced). On the other hand, if you wanted to go for broke in the treat department, a dollop of cream cheese frosting on the top would not be out of place.
Morning Glory Muffins with Millet and Zucchini
1 cup whole wheat flour
1 cup all purpose flour
1 cup millet
1 tablespoon baking soda
1 tablespoon cinnamon
1 cup unrefined sugar
3 large eggs
1 cup olive oil (do whatever applesauce/melted butter/canola oil substitution your heart desires, olive oil is the only kind I keep on hand so that’s what I use, even in baking)
1/2 cup plain yogurt