Return from hiatus with delicious muffins in tow.

Hello dear readers!  I am back in action after fixing my computer problems.  Thank you for sticking with me.  I have received many sweet emails asking if I am throwing in the kitchen towel on my blog, so to speak.  I am not.

i have at long last been offered a well paying and challenging job.  After the Thanksgiving holiday i will once again be working in the Chicago loop for a wonderful organization pursuing cancer and leukemia treatment research.  Not only does the work promise to be personally gratifying, but socially as well.  As some of you may know, I have an interest in one day pursing a joint law and public health degree program.  This opportunity will help inform my decision to go ahead with the latter.

I wanted to remind you of one of my all-time favorite recipes that I have been baking in high volume recently:  Bonnie’s Chocolate Chip Zucchini Muffins.

I usually do not use grated chocolate and never add the nuts that this recipe calls for, but rather extra chocolate chips.  For a special treat use a high percentage cacao dark chocolate with a handful of regular milk chocolate chips.  The dark chocolate will not melt as much as the milk chocolate during baking and will provide not only a deeper flavor, but a pleasing texture as well.

One other bit of advice.  I recently used a baking spray to coat my muffin tins before baking and the muffins came out a bit tough.  Ditch the spray and use the old-fashioned method of coating the tins in butter for a more luscious final product.