Once upon a time I thought it would be easy to start a food blog. An if you bake it, they will come kind of thing.
It turns out that is not the case … at all. It’s time consuming with baking and writing and photographing and posting and promoting. Sometimes inspiration doesn’t strike in one of those arenas or the sun isn’t out so pictures won’t turn out and it’s raining so a soufflé won’t rise.
And it’s hard to get people to read your blog and follow you on social media and care about your blog in general. People say mean things like your food is ugly and you are weird. For some reason people really take joy in this.
You have to learn to tune it out. To grow thick skin, which is not easy. You also have to train yourself not to get caught up in the fact that other bloggers are going to be exponentially more popular than you regardless of whether your recipes are as good as theirs or not.
Somewhere in the middle of all of this, I had to decide what I wanted. I want to be a writer, but the blog is a good way to keep track of the amazing recipes I make and share them with you in case you might want to try them as well.
Deciding that has taken most of the pressure off, but there are times, moments, when I think about what could be if my post takes off on Pinterest or something of the like. Then I check my traffic numbers and snap back to reality and realize really, it’s okay, because being the most popular blogger out there isn’t really what I want, but it might be someone else’s dream come true.
These Lemon Poppy Seed Zucchini Muffins are definitely a breakfast dream come true. They are packed with flavor with lemon zest, poppy seeds, olive oil, ground ginger, and crystallized ginger and a lemon glaze. Plus, they are so tender, they almost fall apart when you peel the paper off. No dry, lifeless muffins here.
Before zucchini season runs out, you have to try these muffins. You’ll never look at zucchini muffins the same way.
3 cups grated zucchini
2 cups granulated sugar
2 cups all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon ground ginger
3 tablespoons poppy seeds
2 tablespoons chopped crystallized ginger
Zest of 2 lemons
1 tablespoon pure vanilla extract
1 cup extra virgin olive oil
3 large eggs
2 cups confectioners’ sugar
Juice of 1 lemon
Preheat oven to 350 degrees F. line a muffin tin with paper liners. If you have a ramekin handy, pull it out as well for the extra batter.
In a large bowl, stir together flour, salt, baking powder, baking soda, ginger, and poppy seeds. In another large bowl, stir together sugar, crystallized ginger, lemon zest, vanilla, and olive oil until well combined. Add the eggs one at a time and mix to combine.
Stir in the flour mixture. Then grab a handful of zucchini at a time, wring out the excess liquid, and add to the batter. Stir the zucchini in. scoop batter into the prepared muffin tin. Place any leftover batter in a ramekin or another oven safe dish.
Bake for about 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow muffins to cool for about 10 minutes, before making the glaze. In a medium bowl, stir together sugar and lemon juice until combined, adding more sugar or juice as necessary to achieve a spreadable glaze. Spoon evenly over the muffins. Serve warm or cool completely in the pan. Muffins may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave for about 1 minute.
Recipe adapted from Food 52