Another weekend comes to an end…I’m watching the Emmy’s and catching up on all my blog reading. Despite the crappy ending to the week by finding out I didn’t get the job I wanted, I still had a good weekend and lots of eating and baking to keep me busy!

On Friday, I finally got a chance to visit the Hofbräuhaus with some new and old friends. I had so much fun and can’t wait to go back to have some more of these…

If anyone wants to go, let me know! I want to actually sample the food next time!

In the never ending quest to use up all my zucchini, yesterday I baked Zucchini Muffins. I found the recipe from Sarah at Glamour’s Vitamin G Health and Fitness blog. Glamour has become a good source for recipes lately – I love the Vegetable Enchiladas recipe I found this summer and have made   it several times since. Plus, I love their blogs – Storked! and Single-ish are two of my other favorites.

These muffins are so good and so easy to make. I’m going to make some more and freeze them this week.

Sarah’s Zucchini Muffins
Ingredients:
1/2 to 3/4 cup of brown sugar (if you’re cutting back on sugar, use closer to a half cup)
1 egg
1 cup all purpose flour
1/2 cup whole wheat flour
1 tablespoon vanilla extract
1/3 cup vegetable oil
1/2 cup applesauce
1 and 1/2 cup of grated zucchini
1/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 cup of raw pumpkin seeds (for sprinkling on top), optional

Preparation:
1. Preheat oven to 350 degrees.
2. Whisk together dry ingredients in a large bowl.
3. Whisk together wet ingredients in a smaller bowl.
4. Combine wet and dry, and add the shredded zucchini.
5. Spray a 12-cup muffin tin with cooking spray or use muffin liners.
6. Distribute batter evenly and top with a sprinkling of pumpkin seeds.
7. Bake for about 25-30 minutes, or until a toothpick comes out clean.

How was your weekend?