muffins

May has been quite strange. Some days have been filled with sunshine, hikes, baking, sourdough starter, sourdough bread, sourdough crackers, games, sidewalk chalk, home work outs, House Parties, FaceTime sessions, and walks. Other days have included rain, snow, news from family members that they’re jobs are going away (along with their pay), ill parents, parents who’ve passed, pets who’ve passed, hours spent inside, and days that make me feel like I just want to run away to a remote island and not think about all the terrible things going on.

I don’t want to get too deep here because this is meant to be a place mostly filled with cheerful topics and recipes. However, there’s no denying we’re all dealing with situations and emotions that are pushing us to places we may be unfamiliar with. There are times I struggle but I’m thankful my family is healthy and safe. In the midst of all the pandemic news, I’ve recently been blessed with tidbits of joyous occasions and moments and I’m choosing to focus on those!

I was able to support local businesses for Mother’s Day and graduation shopping!
We’ve been fortunate to have local, fresh food to make meals at home!
Rhubarb is in season!
Tomorrow is Mother’s Day and Carrie and I made a cheesecake to celebrate!
BIG NEWS: both of my daughters are graduating this year!

Hannah graduated yesterday with her Master’s Degree and Carrie will graduate from 8th grade in June. Before COVID, the next several weeks were set to be jam packed with all sorts of celebration. It’s looking differently than I planned but my heart is just as full, thanks to technology (Zoom!) and people who care and truly go above and beyond! It’s amazing how the worst times can bring out the absolute best in people and situations!

Congratulations, Hannah! We were able to watch the virtual ceremony, and it was great to share her big day with her! She and her fiancé went to campus a couple weeks ago and took photos. Just look at that smile; she’s beaming! For the past couple years, she’s worked full-time, attended classes, written papers, spent countless weekends and nights studying or working on group projects, got engaged, moved and adopted a puppy. She’s basically Superwoman!

Carrie’s school is unique because it’s preschool through 8th grade. Many of the students have been there since they were very young so 8th grade graduation is a pretty big deal. The school has put a lot of effort into honoring and recognizing the 8th grade class of 2020. She was surprised by teachers the other night and she felt super special! They showed up in separate cars, honking horns, masks on and clapping their hands as they walked up our driveway. Carrie couldn’t believe it! They brought a sign and sang a song. They also delivered a gift but the real gift was seeing their faces and hearing them tell Carrie how much they miss her and how proud they are of her! These are some extraordinary humans! I’m so proud of you, Carrie and am excited to celebrate your graduation!

Shortly before Carrie’s teachers arrived, my neighbor texted me that their rhubarb plant was full and I could take all I want. I ran over, grabbed rhubarb and whipped up a quick batch of my Strawberry Rhubarb Muffins. Unfortunately, they weren’t ready when the teachers were here but I took some to neighbors and a couple other friends nearby. These are so easy to make and you can use any kind of berry or fruit you have on hand. Perfect to make for mom, if you’re lucky enough to be with her for Mother’s Day or for your special grad who may be feeling sad about missing out on all the end of year festivities. Strange times indeed.

Let’s hurry up and get through this so we can all get back to celebrating special occasions IN PERSON! In the meantime, wishing all the mamas a sweet Mother’s Day and a big congrats to all the 2020 grads who’ve stepped up and demonstrated their resilience in a time none of us were prepared for.

I hope all of us are able to find and cherish the happy moments in all the stress and uncertainty. Sending you lots of hugs!

From the heart,
Shannon

Strawberry Rhubarb Muffins

Ingredients:
1 1/2 cups flour (I used Mud Run Farm whole wheat pastry flour)
3/4 cups sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup oil (I used coconut)
1 egg
1/3 cup milk of your choice
1 cup fresh berries/fruit
Topping
1/2 cup sugar
1/3 cup flour
1/4 cubed butter
1 1/2 tsp ground cinnamon
Instructions:
Preheat oven to 400; Combine flour, sugar, salt and baking powder in a medium bowl. Combine oil, egg and milk and add to dry ingredients. Fold in fruit. Scoop into muffin pan. Combine all topping ingredients using hands or pastry cutter and sprinkle on top of muffins. Bake for 15-20 minutes. Makes about 9-10 muffins. Recipe can easily be doubled! Enjoy!

Yesterday, I went to my favorite farmers’ market, Countryside in Howe Meadow. After being gone for most of July, I’m back in the swing of things and getting my hands on as much local, summer fruits and veggies as possible!

I’ve always liked zucchini. Before the days of zoodles, I prepared it all sorts of ways. I grilled it, baked it and baked WITH it. It’s versatile and healthy. Zucchini has a decent amount of potassium and is loaded with vitamin C. It’s good for your heart!

Zucchini bread is one of those seasonal indulgences that just feels right about this point in the summer. Sliced and toasted with good butter or cream cheese. Yum! While at the market, I picked up a jar of cashew almond butter from my friends at Nosh Butters. If you haven’t tried their nut butters, I encourage you to partake in their samples the next time you see them at an event. All of their flavors are delicious as well as vegan, gluten free, and palm oil free. I’ve been known to hang out with a jar of nut butter and a spoon on occasion and theirs are some of my favorites. Plus, their business philosophy is right on and it’s another local, small business we can support!

While hanging at their booth at the market, it dawned on me that nut butter would be delicious smeared on zucchini bread. Yes! The cashew almond variety is mellow and has just the right texture to slather on some beautiful bread. I covered up all the pretty green flecks of zucchini before I took this photo. I promise, they’re in there!

If you’re loving all the zucchini and looking for ways to bake with it, try this recipe and get some Nosh nut butter to take it over the top! My recipe is light and not weighed down by tons of brown sugar like some of the ones I’ve seen. You can certainly make this your own by substituting gluten free flour, adding nuts, berries and change the oil type to suit your taste. This recipe can simply serve as a guide! 🙂

Summer harvest is upon us and I’m digging it! What are some of your favorite ways to make zucchini? I’d enjoy hearing new ideas! Happy baking!

From the heart,
Shannon

Zucchini Bread
You don’t even need a mixer for this recipe! It can be made in a regular loaf pan, mini loaf pans or a lined muffin tin. I usually double or triple it and make tons to freeze or hand out to neighbors, friends and local businesses.

Ingredients:
3 cups unbleached all-purpose flour
1 teaspoon aluminum free baking powder
1 to 2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup coconut oil melted (or whatever oil you like to bake with)
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
3 large eggs, lightly beaten
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted (optional)
Cooking spray

Preparation:
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl. Combine wet ingredients in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts (or fruit) if using.

Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack. Adjust baking time depending on what size bread you’re making.

Tag: muffins

May celebrations and a strawberry rhubarb muffin recipe

Zucchini Bread