Because it’s Monday.
Because it’s definitely summer in New York.
Because that third cup of coffee is just screaming for a little something sweet and muffin-y to hang with today.
Because maybe, just maybe, I ate one too many chocolate chocolate chip cookies (full disclosure: spoonfuls of chocolate chocolate chip cookie dough) with my 2-year-old this morning and need a little nutritional redemption.
Because of all of these reasons and more, I give you carrot zucchini muffins. Happy Monday!
Disclaimer: for the next five minutes, I fully intend to complain, unapologetically, about the weather. And the weatherman. And the South. So if you’re one of those people who just can’t stand to see one more comment about the snow or the cold or just nature in general, please feel free to tune out until we get to the part about muffins. Look at the pretty pictures, save (and share!) the recipe, whip up a dozen for yourself, and enjoy your own little slice of muffin heaven in peace.
For the rest of you who feel like commiserating with me on this miserably cold day, read on.
Normally, I’m not one to complain about the weather, especially in the winter. Probably because we’ve lived in the South for the past five years. And I now have a very loose and possibly inaccurate definition of “winter.”
But this is getting a little ridiculous.
My husband says I “overdo it” on the pumpkin scented/flavored anything/everything in the fall.
I say that’s completely untrue and totally impossible.