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So, here’s the thing.
I’m leading a Bible study this fall on The 7 Experiment: Staging Your Own Mutiny Against Excess. I read the book 7 by Jen Hatmaker last fall and it rocked me a lot. I’d been eager to lead the study and finally managed to get a small group together. We’re doing week 6 right now – spending.
So I’m on a spending freeze this week. It’s kind of wild. I didn’t think it would be so hard, honestly. No spending money on Kindle books. Fast food. Zulily.
I left my Secret Recipe Club post for the last minute, and then realized that I wouldn’t actually be able to buy anything for a recipe. I had to use what I have already. And I’m not exactly the Queen of Well-Stocked Kitchen, since I have a tiny freezer and we eat dinners in a dining hall.
My assigned blog for this month was Cupcake Muffin, the blog of Sara, a graduate student at UC Berkeley. She’s been blogging since 2007, so she has a huge recipe index full of goodies for you! I thought it was kind of appropriate that I landed on a muffin recipe to make, although I bookmarked quite a few other recipes (Sweet and Sticky Chicken Drumsticks? Mmmmm).
I decided to make mini-muffins using Sara’s recipe for Mini Muffins with Chocolate Chips and Orange Zest as a base. But I didn’t have any chocolate chips, just white chocolate or cinnamon. (Yeah, weird. I always have chocolate chips but I just used them up making granola bars for Libbie’s pre-K class.)
And really, I like orange and actually had some clementines, but I’m sort of a lemon fanatic. So I made mini-muffins with lemon zest and white chocolate chips instead. Everyone ate them, everyone loved them, and Mommy did a happy dance.
My mini-muffin pan makes teensy, tiny muffins, so my cooking time on these was about 14 minutes. If your mini-muffins are slightly bigger yours may take a little longer to cook. I made some regular-sized muffins, also, and those took about 23 minutes.