Breakfast of Champions Pt 3

Ah, the last breakfast from home.

Other than these three, I live off of Special K and oatmeal.

And the eggs in the cafeteria downstairs.

Which are remarkably delicious on weekend mornings...

Not nasty. It shocks me every time.

I mean, weekend mornings don't have the highest standards though.

Weekday mornings?

They set the bar high.

I need my energy for never ending sciences!

So homemade delicacies are key.

Now for these muffins.

The real recipe calls for carrot, but the zucchini is actually a lot better.

It makes the muffin more moist and scrumptious!

Oh, and before I got a picture...

I ate the muffins!

If you look very closely, though, there is a Z on the tinfoil.

That's so that when I look in my freezer, I know what muffin I'm getting.

My mommy is so considerate ;)

Zucchini Muffins

• 1 cup grated zucchini (or carrots if zucchini is too weird)
• 1 cup all-purpose flour
• 1 cup oatmeal
• 1/2 cup brown sugar
• 3 tbsp wheat germ (can be omitted)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 cup buttermilk
• 1/4 cup melted butter
• 1 egg
• 1 tsp vanilla

1. Mix zucchini, flour, oatmeal, brown sugar, wheat germ, baking powder, baking soda, salt, and cinnamon in a bowl. Set it aside.

2. Beat buttermilk, melted butter, egg, and vanilla together in a second bowl.

3. Add liquid to dry ingredients and stir until moistened.

4. Bake in greased muffin tins at 400 for 20 minutes.

Makes 12 muffins!