What more could you ask for? A quiet afternoon baking a few (60 to be exact) muffins to freeze. You sneak your fingers in the mix a few times just to be sure that it's just right. Then when they are baking you make sure mom turns on the oven light so you can sit with your sister about two inches from the glass and watch it bake.
When they come out of the oven be sure to get as close to the steaming hot muffin as you can. Enough to scare your mother to death but not so close as to end up in the emergency room with an epiphany. When mom seems like her heart is about to jump through her throat step back ever so cool, smile, and give her a break, then do it again.
When they cool off beg mom for one (but eat 3.) She won't know the difference. There are 60. Once the sugar high settles in, beg her to play THIS song over and over.
AND ROCK OUT!!!!!!!!!!!!
Martha Stewart Carrot Zucchini Yogurt Muffins
Cooking oil spray
3/4 cup whole wheat flour
1/2 cup all purpose flour
3/4 cup chopped pecans
1/4 cup toasted wheat germ
1/3 cup packed dark brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups grated carrots
1 1/2 cups grated zucchini
1/2 cup plain low fat yogurt
2 large eggs separated
2 tablespoons molasses
1 teaspoon finely grated orange zest
Preheat oven to 400
1)Whisk together flours, pecans, wheat germ brown sugar, baking powder, baking soda, cinnamon, and salt.
2)Stir together carrots, zucchini, yogurt, egg yokes, molasses, and orange zest in a large bowl. Fold flour mixture into carrot mixture until just combined. With a whisk, beat the egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture.
3) Spoon batter into muffin tins filling to brim. Bake for about 25 minutes (do the tooth pick test). Let cool. They can stored in an air tight container for up to three days.
1g sat fat
5g unsat fat2