muffins

I’m not sure what the heck I was thinking yesterday when I turned on my oven as the temperatures climbed past 100 degrees.  My air conditioner already has enough problems cooling my apartment to a tolerable temperature without the added heat from my oven.  I don’t really have the luxury of baking in the morning during the week so usually I have to suffer the sweat and repressive heat in the afternoon if I want something.  I guess you make certain sacrifices when you want something bad enough.

Despite the heat yesterday, I was on a mission. I don’t think anything could have persuaded me from turning on my oven (except maybe a broken oven…or a power outage).  Since my little mint plant has started to grow like crazy, I’ve been thinking of ways to incorporate fresh mint into baked goods.  I had leftover zucchini and blackberries from the farmers market in my fridge, begging to be used up in some delicious way.  Since mint pairs well with zucchini and berries, my decision wasn’t too hard.  And, since I can’t really pick up gluten free baked goods anywhere in town, I decided to make some hearty muffins.

The mint gives these muffins the most interesting flavor.  They have a lovely refreshing taste that is so quintessentially mint but they also have hints of citrus.  The zucchini doesn’t provide too much of a flavor difference though it does boost the nutrients and keep these guys moist.  They are just sweet enough to enjoy both in the morning and as a snack or dessert.  I always know something is good when it causes me to do a little happy jig upon taking the first bite.  I’m pretty sure these have become one of my favorite muffins to date.  I hope you make them (during a somewhat cooler part of your day) and enjoy them, too 🙂

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