Zucchini Nut Muffins

How to people manage in the real world?

zucchini muffins 1

Okay, so I am interning for the dietitian at Lowes Food and I feel the need to look put together. I am trying to make an impression here, people. Every little bit counts.

Well, I French braided my hair because I didn’t have time to let it dry, and there are random bits of hair sticking out. And my [mint] nail polish is chipping and my [glitter] makeup is smearing around because its 95°F outside.

zucchini muffins 3

So my question is: how do people do it in the real world? How do they manage to get up, shower, do their hair and makeup, trim and manicure their nails, wear the right clothes, and look so put together all the time? I need a total wardrobe makeover for that because the shorts in my closet and the tank tops – there ain’t nothing professional about that.

zucchini muffins 2

Hello, grad-school-in-one-month. Maybe you will give me some tidbits for how to build a résumé, dress appropriately, and portray charisma through interviews.

Zucchini Nut Muffins
Adapted from Eating Clean Recipes

1 1/2 c whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cumin
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp ginger
1 egg, beaten
3 tbsp brown sugar
1/2 c plain Greek yogurt
1 tbsp canola oil
1 tsp vanilla
1 c zucchini, shredded
1/2 c soymilk
1 1/2 c walnuts, roughly chopped

1. Combine flour, baking powder, baking soda, cinnamon, nutmeg and ginger in a bowl.
2. Whisk together brown sugar, egg, milk, Greek yogurt, canola oil and vanilla. Add in zucchini.
3. Add egg mixture to flour mixture and stir until just combined.
4. Fold in walnuts.
5. Fill muffin liners 2/3 full and bake for 11-13 minutes at 400°F, or until a toothpick comes out clean.
6. Allow to cool slightly in the tin, then place muffin on wire rack until completely cool.


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