I don’t really have an interesting story for you about how these came about. I just saw this recipe and felt indulgent, and decided to add sweet cherries. Then I felt a little guilty, so I added a little whole wheat.
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In the last few months, I have slowly been going through my Grandmother’s recipes. She passed away just last fall, and I was lucky enough to go to the funeral and celebrate her life with many loved ones. I was also lucky to bring home a few bags of her saved recipes and cookbooks.
I am heading out of town this week to meet an old friend. I am beyond excited to see him. We need to get reacquainted because it’s been far too long.
We’ve been friends since I was a child, but lately it seems his visits are rare and always too short. I am hoping he is good to me and grants me a tan, or even a sunburn. I’ll take what I can get right about now in this long Utah War between Winter and Spring. Sun, my friend, please be good to me on my trip to Arizona. I promise I’ll appreciate you.
In honor of leaving, I started to look through the produce drawers in the refrigerator to see what won’t make it while I am gone. I found one and a half zucchini, some ginger, celery, cilantro, carrots, and some other things I don’t care to mention. Don’t worry I didn’t use all of them in these muffins. I used up the zucchini for the muffins, and made Chicken and Peanut Curry with the rest (click here for recipe).
