I’m not the first to say: what a week it’s been. I know I’ve been reminded to slow down and appreciate the relative simplicity of my daily life. My heart and thoughts go out to our brothers and sisters around the country, who have witnessed such loss and destruction. Some days this world can feel too heavy.
I’m thankful that we’re in a season of rebirth. Although snow still covers the ground (Colorado is stubborn), I can see new buds on trees and there are plants in my front yard that are poking up from beneath the winter mulch. How we need a reminder of life’s continual cycle when days are long and dark. In many ways, Lucy’s presence in our life is akin to the first bloom after a harsh and biting season. My sister died two years ago, and Lucy will likely be born within days of her birthday (late June). My mind has been brought back to this place of remembrance and thankfulness after seeing the terrible scenes this week. I can’t begin to offer comfort to those who have lost limbs or loved ones. But I can say that on my own journey, the sun did rise again.
These muffins came from abundance. With spring here, our supermarket is receiving some of our more warm-weather friends. Zucchini was on sale (1 dollar a pound) and a huge carton of strawberries (32 oz) could be had for 2.99. I wanted to create a muffin that was flavorful without being loaded with refined flour and sugar. I used maple syrup to sweeten the muffins and a few tablespoons of honey for the marscapone cheese. So yes, I’m happy to say that this is another great recipe free of all refined sugar.
I also browned the butter before adding it to my batter-a sure way to impart both flavor and moistness. You can never go wrong with browned butter (at least this is what my husband says).
Ryan and I are looking forward to a quiet weekend. We are almost ENTIRELY unpacked, and the weather promises to be a bit more friendly than earlier this week. I’m tossing around ideas for a leisurely Sunday breakfast, and we’ll likely visit our favorite eating establishment tomorrow for pancakes and scrambled eggs. We don’t have much longer until Lucy arrives…and I’m trying to savor these last few weeks alone with Ryan.
I hope you have time to make something special this weekend, to treat yourself, your family, or your friends. These muffins are good for body and soul. I know I’m happy we still have a few extra. They’ll be making an appearance this afternoon along with a cup of tea.
Zucchini Maple Muffins with Strawberry Mascarpone Cheese
2 cups grated, unpeeled, zucchini (2 medium or 3 small zucchini)
1 ½ cups all purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons vanilla extract
½ cup butter
3 eggs
1 cup maple syrup
½ cup whole milk
Strawberry Mascarpone
1/2 cup mascarpone cheese
2 generous tablespoons honey
2-3 strawberries, finely diced
Preheat your oven to 400 degrees Fahrenheit. Line two 12-tin muffin pans with paper liners or grease well with butter. Set aside. In a medium bowl, whisk together, flours, baking soda, baking powder, salt, and cinnamon. Set aside.
In a small skillet, melt butter. Once melted, swirl butter around pan with a rubber spatula. The butter will begin to turn a light golden and small brown flecks will collect on the bottom of the pan. The butter will smell nutty and delicious. Turn off heat once butter begins to brown. Allow to cool slightly.
In a large bowl, whisk together browned butter, eggs, maple syrup and milk. Fold in dry ingredients, stirring until just combined. Fold in zucchini. Divide batter into prepared muffin pans (about 1/3 cup batter in each muffin tin). Bake in preheated oven for 15 minutes or until a toothpick inserted in the middle comes out clean. Allow muffins to cool for 5 minutes before removing to a wire rack.
To make strawberry mascarpone: beat together mascarpone cheese and honey until smooth. Stir in diced strawberries. Serve alongside cooled muffins.
