The Perfect Muffin

Today I reached for the stars and left them in the dust. I've been wanting to do this for so long!

I chose a recipe impulsively from the comments on another recipe website, and it worked out perfectly. I proved that hard work and not taking shortcuts is important for getting where you want in life: lacking orange juice, I squeezed my own from an orange, had a first impromptu solo flight with a super cute mini food processor, poured muffin batter from one paper cup to another, and trashed the kitchen. And then took about fifty pictures, they were that good (the muffins were good; in defense of taking so many pictures, many of the pictures were crap, which explains why I take so many. I'll stop taking so many pictures if someone wants to donate a digital SLR... :P).

It was SO worth it. Even people who ate zucchini loved it. They rose perfectly, were the best possible brown, were moist, delicious...I need to go eat another right now! Here's the recipe:

Zucchini Carrot Spice Muffins

1.5 c flour (I used 1/2 c white, 1 c wheat)
1.5 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp baking powder
1/2 tsp baking soda
2 egg whites
1/6 c canola oil
1/2 c honey
1/2 tsp vanilla
1/2 c orange juice
1 c zucchini, grated or finely chopped (yay food processor!!!)
1 c carrot, grated or finely chopped (double yay food processor!!!)

Mix wet and dry well individually, then mix together just to moisten. Fold in orange juice and veggies only until combined. Bake at 370 for 15-20 minutes until beautiful brown and a tester comes out clean.

That's my batter at the last step; the puddles on the right are the freshly squeezed orange juice. I'm taking this success as a sign it's gonna be a great fall!