Spicy muffins with just enough chocolate to feel like a treat!
Saturday is not a day for work. Saturday is a day for cooking "healthy" food for the week. It's my method of procrastinating while feeling productive at the same time and these Spicy Chocolate Zucchini Muffins were just the thing this weekend.
I've been recovering from an injury for a month now. Besides not being able to work, socialize or run, I've also been unable to partake in my typical creative outlets. I was told to avoid the following: reading, tv, noise, exercise, and cooking (if it required reading a recipe). In short try to avoid anything that requires too much brain work. After two weeks of long, slow walks and audio books I found a work around: if I bake without a recipe surely that's acceptable during recovery. This recipe was born out of cabin fever, chocolate cravings, and a need for creativity. Enjoy!
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Let it be heard: the wine is paired for the process and not for the eating.
I baked this in the afternoon when my apartment was too warm to permit such activity. With the help of my friendly wine guys at Oakland yard I found a bottle of Ribolla Gialla. It was the perfect wine for a hot day of baking.
Wine I Clivi' Ribolla Gialla
Color straw yellow
Scent nectarine, ripe strawberries
Taste white peach with creamy mouth feel
About the Grape
Ribolla Gialla is a grape that is indigenous to Northern Italy and dates back to the 13th century. It's grown primarily in the provence of Friuli-Venezia-Giula but is also grown in Slovenia where it is known as Rebula.
The only problem with drinking wine while baking muffins at 7pm on Saturday night is that the energy to cook dinner evaporates so be prepared to feast on freshly baked muffins and call it a night.