A note from the recipe creator: I got some giant zucchinis from my garden so I came up with this recipe to consume them…I love coffee flavor but as LDS I can only use pero! You can also substitute coffee for pero.
I tend to spend too much at Target. It’s a bad habit. Normally I avoid Target like the plague to avoid spending so much but some days like today, when I only had less than an hour between dropping my son off at school and picking him up again to leave school early and Target was just a few minutes away, I couldn’t help myself.
So I did it. I went to Target. Looking back now, it probably wasn’t the best decision. I could have made a better decision. But what’s done is done.
I walked in and went straight for what I needed: one gift bag and tissue paper. I quickly walked directly to the Spot area ($1-5 items at the front of the store) and found it immediately. Done and done.
And then as I turned to walk to check out, more gift bags caught my eye. And gift boxes. And more tissue paper. And Christmas decorations. And really cheap notebooks. And little dumb toys for the kids that they’ll break in an hour but it doesn’t matter because they were $1.
So I decided to carry everything in my arms. If I gave myself that limit, I wouldn’t be able to carry much or spend much. Wrong. I went through the whole store, stuffed my arms as full as possible, and by the time I put them all down at check out, my arms were tingly and slightly numb.
Conclusion? I spend too much at Target, despite my efforts to control myself.
Other things I can’t control? Enjoying Yu-Ting’s recipes. The following is a Pero zucchini muffin recipe.
Coffee-flavored muffins with zucchini.
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 cup pero powder
- 1/8 cup unsweetened cocoa powder
- 2/3 cup sugar
- 1/4 cup chopped nuts
- 1 egg
- 1/4 cup plain yogurt
- 1/8 cup brewed pero
- 1/6 cup honey
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini
Preheat the oven to 350°F.
Mix all of the dry ingredients and wet ingredients well respectively and then mix them together.
Pour the batter into 12 baking cups in a muffin tin. Bake for 20 to 25 minutes. Let cool for another 20 minutes before serving.