Monthly Archives: October 2011

Muffin Monday: Marble Streusel Muffins

Fasten your seatbelts folks and prepare for a decadent ride through pure indulgence. The holiday muffins are here! This week’s recipe for Marble Streusel Muffins, is the first in what I can only imagine will be a stellar lineup of holiday muffins that Anuradha from Baker Street be tasking us with making over the next several weeks. I know, I know – life’s tough!

After several weeks of adapting recipes to be gluten-free, I embraced the gluten. At first I felt guilty, but after spying the wonderfully rounded domed tops through the oven door my guilt was quickly replaced by glee. Ah gluten – how I’ve missed you!

These muffins are hands down one of my favourites so far…they are AMAZING. Rich, moist, and perfect texture. They were light and fluffy yet still dense enough to remind you that you were eating a muffin rather than a cupcake. It was also not too sweet which I appreciated, making it the perfect accompaniment for my morning coffee.

I added coconut to the streusel and opted to use toffee bits instead of chocolate chips. I also added coconut milk to the batter instead of water, and coconut extract rather than vanilla.

Can’t wait to see what we’ll be baking up for next week. Who would have thought I would ever look forward to Mondays this much?!

For a copy of the original recipe for Marble Streusel Muffins, please visit Baker Street’s and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.


She Said; She Said

Written by contributing writer Jacqueline Twa and Stay-At-Home-Chef

JACQUELINE TWA: I have to admit that I am a food television junkie.

I love to watch it any time…anywhere. In fact, I once told my editor that I thought watching the Food Network was like watching soft porn. She quoted me on that comment without naming me – now I am outing myself.

As part of my addiction to food television, I became deeply immersed in the MasterChef show this past summer. I love the idea that someone who does not cook professionally can compete in this arena!

Confession? I often fantasize about standing in that studio sweating it out to win some fabulous prize and to raise my brow at Gordon Ramsey’s comments. The brow raise? Practiced daily. I also have to admit that I have a secret (well not so secret now I guess) crush on Joe Bastianichbut the skinny Joe; not the Elvis version.

In my fantasies no detail is too small when it comes to envisioning each challenge and how I would prepare every dish. Of course in my mind I win each challenge with my flamboyant culinary skills, and not only do I look slim and youthful in every shot but Gordon keeps telling me over and over how I am ‘da bomb’. However, all fantasies came to a screeching halt during the one episode challengers were asked to create a soufflé.

Although I had a basic idea of how to make a soufflé, I had actually never made one. Oh the shame. The gourmet gauntlet had been thrown down and I had no choice; I would have to master the soufflé.

Now I have many friends that I consider to be great cooks – I like to mentally categorize them as my “Foodie Friends”. One of my dearest foodie buddies, is none other than my editor Jasmine (Stay-At-Home-Chef). Jasmine and I share a passion for food and a passion for our families. She is my touch stone on all things food. Spending time with her is always filled with fun and laughter! I have to keep reminding myself that she is over 15 years my junior. It just feels like she has been in my life as a trusted girlfriend forever.

Back to soufflés.

I called Jasmine up and asked if she had ever made a soufflé before.

Dramatic pause.

The answer? Nope! So with our heads hung low in foodie shame, we agreed to get together and conquer the art of making a soufflé.

The day we cooked together in Jasmine’s warm and inviting kitchen with her gorgeous daughters running about was magic. There is something about peering through the window of the oven – wondering if our soufflés would rise and meet our expectations – that reminded me of Christmas morning as a kid.

In short? Our soufflés were an unqualified success. Now keep in mind that our little guinea pigs were 5 and 3 years of age! Leave it to a food blogger to not only have her kids eating soufflés at such a tender age but to give us decent feedback!

So, the final step in my imaginary quest for food supremacy was done and another item checked off my bucket list – or ramekin list in this case!

Next up, I compete in my imaginary triathlon without breaking a sweat!


STAY-AT-HOME-CHEF: When my dear friend and contributing writer Jacqueline Twa called me up and demanded to know if I’d ever made soufflés, I knew the gig was up. My cover as a ‘foodie’ was about to be blown apart. Why? The truth was that I had never made a soufflé.

In my mind, soufflés were only attempted by true professionals with a minimum of 500 years’ experience in a highly coveted culinary institution. Their reputation for collapsing immediately after removal from the oven is the main reason why I have never attempted them before. And who can blame me?! I figured they were stereotyped as hair pullingly difficult for a reason. So I stayed away.

Until now.

When Jax responded to my confession by saying that she had never made a soufflé either, I began to feel better. When she suggested the two of us get together and give these fickle custard and egg white concoctions a try, I felt way better.

We decided to make both a sweet and savoury soufflé. Savoury wise we opted for Ina Garten’s Blue Cheese Soufflé. It is fairly straightforward (am I allowed to use the word ‘straightforward’ when describing soufflés?!) but be warned there are lots of steps. We ended up rereading the recipe numerous times just to make sure we hadn’t gotten off track amid all of our culinary nattering. And let me tell ya staying focused was no small feat! When Jax and I get together and talk food it’s like watching a high intensity sport. In fact, a friend once told me she likes to just sit and observe the two of us in dialogue!

For our sweet soufflé, we ended up going the chocolate route with a recipe by Real Epicurean. Immediately we were struck by the fact that there were a lot less steps and ingredients involved compared to Ina’s recipe. Being complete food nerds, we quickly became excited to see if the results would be markedly different too.

Soufflés are made from two basic components, specifically a French crème pâtissière base (flavoured cream sauce) and egg whites beaten into a meringue. The base provides the flavour while the egg whites create that fabulous lift.

While a successful soufflé should emerge from the oven gloriously fluffy and puffy, it will fall after 5-10 minutes so don’t worry if this happens! Both our savoury and sweet experiments rose beautifully (check out our in oven picture…we were extremely proud of our babies!)

The Blue Cheese was definitely our favourite (not surprisingly our little taste testers preferred the chocolate). Greasing the ramekins and sprinkling with parmesan cheese prior to adding the soufflé batter, resulted in this amazing crust that was salty and crisp. The blue cheese tasted wonderful and in no way did its strong flavour dominate the dish. The texture itself was perfect; light as air and lovely and rich.

The chocolate soufflés were also a hit, although I felt there was something lacking in the flavour department that left it a little one dimensional. Some cinnamon or a sprinkle of sea salt would have been fantastic, or even a pinch of chili pepper for a little burst of heat. Being lactose intolerant, poor Jax had to leave the tasting part up to me and the girls.

All in all our cooking adventure was chalked up as a great success. Hmmm…wonder what our next culinary Kilimanjaro will involve. Suggestions?!

Muffin Monday: Citrus Coconut Muffins

Let the experimenting begin!

As soon as I heard we were tasked with making Citrus Coconut Muffins this week, I knew I would love these muffins. Citrus. Coconut. You just can’t go wrong.

Inspired by Nastassia from Let Me Eat Cake’s post from last week, I copied her idea of using a pancake mix in place of regular flour. I ended up using a gluten-free pancake mix, hoping the results would be light and spongy.

Wanting my muffins to rise as much as possible without resorting to gluten, I added 1 ½ tsp baking powder along with an extra egg. I also opted for brown sugar instead of granulated, a pinch of salt, 1 ½ tsp vanilla, doubled up on the amount of coconut, ½ tsp coconut extract, and added ¾ cup coconut milk as the main liquid.

Unfortunately the lack of gluten in this particular pancake mix resulted in the most crumbly muffins ever baked on this planet. Seriously! The texture was almost comical. Even my five year-old commented that “the muffins are kinda crazy Mom”. Touché. They did rise beautifully…all except one. Kudos to the person that is able to explain that mystery! Same batter, equal scoops.

“…one of these things is not like the others; one of these things just doesn’t belong…”

NOTE: the pancakes we made from this same mix ended up just as crumbly, so I am totally pointing my finger in that direction as far as pegging culprits is concerned!

Crumbs aside, the muffins tasted fantastic. The citrus and coconut paired beautifully together (no real surprise), and the brown sugar gave these muffins the best, crunchiest top that was chewy and crispy all at the same time. The coconut milk and extract really helped to dial up the coconut flavour, making these muffins an overall lovely start to the day.

For a copy of the original recipe for Citrus Coconut Muffins, please visit Baker Street’s site and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.


Muffin Monday: Orange Date Muffins

This week’s muffin hails from a recipe by Gail Sher, which can be found in her cookbook From a Baker’s Kitchen. It is a simple, straightforward recipe that is bound to delight bakers and eaters alike. Quick? Easy? Tasty? That’s how we like to start our mornings around these parts.

While I did make these muffins gluten-free, I have to be honest and say this was the first week that I missed using wheat flour. A lot. The reason could be that I’ve made a similar version of this recipe in the past using all-purpose flour, and for some reason my gluten-free results just weren’t the same. Something was missing. I used a combination of brown rice flour (150g), coconut flour (100g), cornstarch (60g) and xantham gum (1 tsp). Looking back I should have maybe skipped the coconut flour and used almond or oat flour instead, as I think the combination and flavour of the coconut – although subtle – was just too strange for this recipe. Oh well. You win some, you lose some.

I liked how the muffins weren’t overly sweet. The combination of sugary, chewy dates with the bright citrus from the orange went well together. The buttermilk added a complimentary tang and kept the muffins nice and moist. I enjoyed the crunch of nuts, although I did end up using pecans instead of walnuts and felt that their more mellow flavour paired nicely with the rest of the ingredients. And while I skipped the cinnamon sugar topping, I did make a cream cheese spread (combination of chai spices, maple syrup and cream cheese). Aimée White from Food: Je T’Aimée – I know you are laughing right now as we recently agreed how cream cheese tastes bests on practically everything!   

Along with the 1/3 cup orange juice called for in the recipe, I took a whole orange and processed it – pulp, peel and flesh – and added it to the batter. This is something I learned to do from a Gale Gand recipe and I highly recommend doing the same. It heightens the burst of citrus flavour, and rather than becoming bitter the peel actually ends up tasting like candied orange peel. Delicious.

For a copy of the original recipe for Orange Date Muffins, please visit Baker Street’s and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.


Food & Wine Magazine: October Cover Recipe

White Bean & Ham Stew

Rating: 4 out of 5 (hearty & warming)

Initial Thoughts: Looks like a bowl full of autumn just waiting to be devoured!

THE TEST: For those of you who regularly read my blog, my complicated relationship with soup will not come as a surprise (read here for more info…it’s a good story!) But I consider stews to be in an entirely different category than soup – a category that I happen to love. So combined with the fact that the weather recently turned chilly and this particular cover recipe was developed by the great Jacques Pépin…I was excited.

This hearty stew is Pépin’s version of a garbure; a thick soup hailing from south-western France that involves simmering a variety of root vegetables, cabbage and meat for a lengthy amount of time. It was a popular dish amongst the peasantry, as it was a perfect means of using cheap cuts of meat and whatever leftover vegetables they happened to have on hand. Typically, you ended the meal by adding some red wine to the last bit of broth and sipping directly from the bowl. Not a bad idea really.

The recipe calls for ham hocks, but upon visiting my local butcher he convinced me to use dry smoked ham which was a rarity to find in his shop. Full of rich, smoky meat that was not at all mushy, it only took one nibble of a sample slice to have me converted. Also, because I was unable to find dried cannellini beans I used dried pinto beans instead.

Making this stew was almost hypnotic. In fact, I think I kind of went into a zen-like trance as I cut the vegetables and tossed everything into the pot, letting the ingredients simmer away for hours on the stovetop. It felt good. Simple. Healthy. Seasonal.

THE RESULTS: While neither of the children liked the stew (somehow they seem to have inherited a more comprehensive version of my weirdo anti-soup gene that extends to stews), both Mr. Spock and I thought it was very tasty. The flavour was similar to split pea soup. I enjoyed the variety of root vegetables but have to say that the cabbage was my favourite. It added a contrasting texture and slight sharpness which went well with the otherwise mellow stew. The ham was delicious, and lent a fantastic smokiness to the whole dish.

Because we are avoiding gluten at the moment, I omitted the cheese smothered toasted bread but can only imagine the fabulousness. In conclusion, while we enjoyed this soup I don’t think we will be making it again. Nothing wrong with the recipe – it just wasn’t our thing and both hubby and I agreed that there are many other soups/stews we would rather eat instead.

Now I’m going to hop on over to Aimée White’s blog to see what she thought about this month’s cover recipe. It’s so much more fun cooking along with other people…even if they live on the opposite coast! And don’t forget to check out Kendall Harris’ wine pairing suggestion – it’s definitely on my to buy list!

[NOTE: Yeah so…ummm…kinda ate the soup and completely forgot to take a picture. My bad!]

As part of my culinary New Year’s resolutions, I have committed to creating each month’s cover recipe from Food & Wine Magazine.

NOTE: If any of you would like to follow along with me and join in on the fun, I’d love to compare notes! So pick-up a copy of the latest issue of Food & Wine and get cooking. Be sure to send your comments and photos to

The mission of Food & Wine Magazine is to find the most exciting places, new experiences, emerging trends and sensations in the culinary and wine industries. From travel and entertaining to luxury and design, this magazine brings an energetic and stylish take on food and wine. For more information on Food & Wine Magazine, please visit

White Bean & Ham Stew
Wine Pairing by Kendall Harris of Wine2Three
I mentioned last month that a key wine pairing rule is to pair the intensity of the food with the intensity of the wine. This month, I want to highlight another great wine pairing tip: pair regional cuisine with the wines from that region. This sumptuous White Bean & Ham Stew hails from the South of France, but it reminded me of food I’d had travelling through neighbouring Spain, where ham is an integral part of so many meals. This plus the fact that Spain and France share many culinary characteristics, made me think that a Spanish Rioja would be the perfect pairing!

Rioja literally means ‘red’ in Spanish, and Rioja wines are made with a blend of various grapes, mainly Tempranillo, often with Garnacha. I can recommend a Rioja I know and love and that is widely available: the Crianza Rioja from Marques de Caceres. On Spanish wine labels, you’ll see the terms Joven, Crianza, Reserva, or Gran Reserva, and they refer to the amount of time a wine has spent aging in oak barrels, from none to several years. Crianza wines are aged a year in barrel, and then for some time in the bottle before they’re released for sale onto the market. This Crianza Rioja has bright fruit flavours, wonderful acidity, and an interesting complexity which will complement the richness of this stew. Personally, I have never had a Rioja I didn’t love; there’s something about that Tempranillo grape! If you can’t get this particular brand, look for any Crianza Rioja. You can’t go wrong!

Kendall Harris shares her adventures in the wine world as Wine2three onTwitter & Facebook. She is WSET (Wine & Spirits Education Trust) Advanced Certified & is currently developing a weekly wine series on ShawTV, where she is a full time reporter. Join her on Facebook – click LIKE at for regular fun wine info!

COOKBOOK REVIEW Martha Stewart’s New Pies & Tarts

By Martha Stewart Living Magazine

Cookbook review written by

Martha Stewart’s New Pies & Tarts is available for purchase through our online store or at local book stores

Whereas the year 2010 was dedicated to cupcakes, 2011 has been globally touted to be the year of the pie. As a result, foodies (professional and amateur alike) have been hell bent on making pie one of this year’s top culinary trends. Who makes this stuff up is beyond me, but nonetheless as a lover of pie who am I to argue?!

Either cleverly predicting or influentially dictating this focus on pies, the team at Martha Stewart Living has put together an incredible collection of classic and updated pie and tart recipes in Martha Stewart’s New Pies & Tarts (published by Clarkson Potter/Publishing, $24.99 USD). Beautifully photographed with a corresponding picture for each of the 150 recipes, this book includes detailed step-by-step information that guides you painlessly through the process of creating stunning pastry. From classic pies to free-form tarts, modern creations and savoury treats to special occasion pastries, this book has it all. In fact, I would go so far as to label it the quintessential cookbook for pies. Basic dough recipes are included with detailed and visual instructions, along with a variety of flavour twists and decorative techniques that will appeal to bakers of all levels. At the back of the book is included a comprehensive list of baking staples and equipment, along with pastry techniques, tips and tricks. This book also includes a feature that is near and dear to my heart; a comprehensive index allowing you to search by ingredients or flavour.

I love baking from this book, and above and beyond the three recipe tests for this review I have had other successes including the Peach & Crème Fraîche Pie and Pumpkin & Ricotta Crostata. With recipes drawn from two decades worth of some of the most requested recipes from Martha Stewart Living along with editor favourites…how can you go wrong with this book? The answer is; you can’t.


Muffin Monday: Olive Oil Muffins

Olive Oil. Liquid Gold.

Did you know that out of all edible fats olive oil is the most digestible?  The health benefits of this particular oil are numerous, as are their flavour profiles. Like wine, olive oil can come in a variety of tastes that range from fruity, rich, buttery, light, delicate, full and robust. Because of the versatility behind this particular oil along with the undeniable health benefits, I have always been a fan. That being said, I have never baked with olive oil.

Now I realize that using olive oil in baking has been done for centuries and the results have been professed across kitchens all over the globe, but for whatever reason the combination of baked goods and olive oil conjure up unnatural tasting goodies in my mind. I know, I know, I know…I have issues.

After reading the rave reviews online for this particular recipe, I decided to suck it up. The recipe that Anuradha from Baker Street chose for this week comes from Food Network star Giada De Laurentiis. It was meant to be a last ditch healthy effort before the onslaught of what I can only imagine will be sinfully delightful holiday muffins (coming soon!) With 1 cup of sugar and only 1 ¾ cups flour, I’m not sure if healthy is the best word to describe these muffins. Somehow I’m thinking the ¾ cup olive oil is not able to magic the unhealthy away.

The recipe is straightforward and comes together quickly and easily – my type of muffin. Along with olive oil, 2 Tbsp of balsamic vinegar are called for along with a mixture of lemon and orange zest. Not doing much for easing my concerns here people! Because I didn’t have any fresh oranges, I opted to use an orange extract (¾ tsp). I also made my muffins gluten-free; choosing almond flour (2/3 cup), quinoa flakes (½ cup), brown rice flour (½ cup), tapioca starch (¼ cup) and xanthan gum (¾ tsp). In light of the citrus flavours in the batter I opted to use a nice, fruity extra virgin olive oil which I thought would complement the lemon and orange flavours. As for the balsamic? I would just have to cross my fingers (and toes).

In the end these muffins turned out well and exceeded my expectations! That being said my expectations were low (sorry Giada). They were edible and the olive oil really allowed for these muffins to stay nice and moist. The citrus zest was a nice addition, and the vinegar heightened their flavour without tasting vinegary. The sliced almonds paired well with the almond flour, really dialing up the nutty taste and texture. However, we all found these muffins to be waaaaay too sweet. And we skipped the powdered sugar on top! You could probably use half the listed amount and it would be sufficient. Can’t say I will be making this recipe again, but if I were I would consider using agave nectar as the granulated sugar just seemed too harsh with the other gentler, healthy ingredients. Are you picking up what I’m putting down?!

Adios until next week’s muffin adventure!

For a copy of the original recipe for Olive Oil Muffins, please visit Baker Street and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.




By Donna Hay

Cookbook review written and photographed by contributing writer Helena McMurdo


Seasons is available for purchase through our online store or at local book stores. For more information on this book please visit HarperCollins

Australian food stylist, cookbook author and magazine editor, Donna Hay, brings together the best of Donna Hay Magazine in her book Seasons (published by HarperCollins, $39.99 CDN).

As the name suggests, this book is organized in terms of seasons and hits the mark perfectly when it comes to the foods we crave at particular times of the year. Fresh, bright flavours in spring, grilled seafood and fresh salads in summer, warm soups and comfort food as we move into autumn and winter. I have had this cookbook for nearly a year and still love to pick it up and browse through all of the culinary delights held within the pages.

My favourite things about this book include:

The photography – I don’t mind telling you that I first purchased this book because of the photography alone. Even if I had never ended up making a single recipe from this book I probably would have still been happy with my purchase! Honestly, I think I gained weight just by leafing through the pages. Outdoor settings featuring picnic and other outdoor meal scenarios are interspersed with beauty shots of dishes, styled with a rustic and authentic appeal. Although I know they have been crafted with the utmost of care and attention to detail, the pictures appear to give the reader the impression that real life is happening – granted a very beautiful, farmhouse, countryside, back to nature type ‘real life’ packed with exquisite kitchen towels, oodles of parchment paper, delightfully aged baking tins, messy spoons and perfect natural lighting.

The simplicity – The photography belies the simplicity of the dishes, with most recipes using just a few ingredients and for the most part are easy to understand and execute. The results are solid.

It’s adaptable – Many of the dishes are also spring boards for further inspiration. For example; I modified a fantastic goat’s cheese and fig tart recipe with some mushrooms and red peppers due to lack of figs. Using the same main ingredients and basic method, my efforts resulted in a whole new meal that was satisfying and delicious.

Desserts – I am not really a dessert person, at least I didn’t think I was until discovering this book. Seasons makes me want to make dessert all the time, and I fear I’m already feeling the results as I try to button my skinny jeans.

The photography – Did I mention the photography?!

There is not a lot of detail in the recipes themselves, but most of the dishes are so simple further explanation is hardly required. At 317 plus pages, the sheer volume of recipes in this cookbook will keep me busy for years to come.

© 2011 Helena McMurdo


Meet Contributing Writer Helena McMurdo

Helena McMurdo works as a freelance design project manager, and writes and photographs a blog called Endless Picnic chronicling her culinary and travel adventures in Europe and North America. Born in Spain and raised in Canada, after spending several years in Ireland she returned to Canada six years ago and continues her culinary adventures in Vancouver. Her palate continues to be inspired by world cuisine and home grown favourites alike. She is a recent photographic contributor to Edible Vancouver; a magazine devoted to local food.

Visit Helena’s blog at Endless Picnic
You can also follow her on Twitter

Muffin Monday: Zucchini & Sesame Seed Muffins

So here’s what I’m thinking: either Anuradha from Baker Street is gearing up for the mother of all sinful muffins, or she’s at her wits end with how she keeps giving us healthy recipes and we go and load up on calories via decadent frosted tops, indulgent fillings, and whatever other sweet ways we can come up with to sensationalize our muffins.

Guilty as charged.

Whatever the motivations behind choosing this week’s recipe, I must admit to being a tad underwhelmed at first glance. There was nothing particularly exciting about the listed ingredients, plus the ½ tsp of dried mixed herbs called for with these muffins kinda stumped me. Was it supposed to be a savoury muffin? What type of herbs should we use? In the end I took the vagueness as license to interpret as I saw fit.

Knowing that the weekend would hold four dozen cupcakes for an afternoon artists’ show I was hosting, my goal this week was to keep these muffins as simple and healthy as possible. Wanting to keep them gluten-free, I headed over to Gluten Free Goddess for some inspiration. I was intrigued by her Maple Sweetened Almond Zucchini Mini-Muffins, which uses a gluten-free flour mix consisting of 2/3 cups almond meal, ½ cup quinoa flakes, ½ cup brown rice flour, and ¼ cup tapioca starch. To this mix you add the usual suspects (2 tsp baking powder and ¾ tsp xanthan gum) as your leavening agent and thickener. Without xanthan gum the batter wouldn’t achieve that same ‘stickiness’ that occurs when gluten is present.

As for the vagueness around mixed herbs, I decided to interpret this as ½ tsp ground ginger, ½ tsp cinnamon and ¼ tsp nutmeg. Got to say I am really curious to see what variations the other Muffin Monday bloggers come up with this week!

The original recipe did not call for any sweetener, but I added ½ cup of maple syrup along with 1 Tbsp vanilla, ¼ cup chopped dark chocolate, and ¼ cup of Kahlua (hey – I said I would try to make it healthy!)

These muffins were perfect, both in taste and texture. The almond meal provided a nice nuttiness, and complimented the chocolate and coffee liqueur. The quinoa flakes not only added extra protein, but also gave the muffins a nice chewy texture similar to oats. The zucchini kept everything nice and moist, and when grated super finely is hardly noticeable (even by a couple of three and five year-olds).

For a copy of the original recipe for Zucchini & Sesame Seed Muffins, please visit Baker Street’s and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.