Soup and Muffins

After looking outside and deciding it was just to cold to go to the store I made potato-leek soup with what I could find in the fridge. It turned out to be very tasty and warm and gets better each day.

For a late evening snack we had popcorn, which Owen made.

Later we will make The Worlds Best Zucchini Muffins, Owen's favorite food in the world.

The Worlds Best Zucchini Muffins

By Eileen Goudge

2 cups grated zucchini
2 t orange zest
3 1/4 cups all-purpose flour
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
2 1/2 t cinnamon
1/2 t cloves
4 large eggs, at room temperature
1 1/2 cups sugar
3/4 cup vegetable oil
2/3 cup orange juice
2/3 cup chopped pecans

Preheat oven to 350 degrees F. Grease bottoms of muffin tins (we also use small bread pans).
Combine zucchini and zest and set aside.
Sift together four, baking powder, baking soda, salt, cinnamon and cloves.
In a large bowl, beat the eggs with an electric mixer on low. Add the suger a little at a time, mixing until well blended. Add the oil, juice and zucchini and beat till blended. Add the flour mixture and nuts and beat on low till just incorporated. Pour into pans.
Bake for 20 minutes, or until toothpick comes out clean and tops are nicely browned. Let cool for 5 minutes then remove from the pans and place on a wire rack to cool.
Keeps well for lunches during the week!

The funny thing about these muffins to me is normally Owen would NEVER eat zucchini but put it in a muffin and he asks for it every day.