Potty Training the Kitten Muffins

I’ve had it with the kitty litter.  It stinks—literally—and, it is expensive!  Let’s be honest:  I was always more of a dog person.  I love my dog incredibly much.  The kittens just kind of happened.  You know how some women claimed they are, “Kinda pregnant”?  Well, I “Kinda ended up with kittens.”  On my way to Portland, my entourage and I stopped at a friend’s family’s farm in Weiser, Idaho (home to the annual fiddler’s contest).  Their farm cats had multiple litters over the summer and they were not looking too good.  They all had mucusy eyes and sniffly noses.  Then, a little boy cat, who my friend’s son named James, started following me around.  It didn’t take long for me to be smitten.  But, as any animal lover knows, you cannot just take one kitten.  So Alice, named for Alice Paul, came along for the ride to Portland, too.  Fast forward three months: James is well-over five pounds and on his way to being a huge tomcat, and Alice likes to get into bagged loaves of bread left on the counter. Both of them poop a lot.  Thus, I’ve decided that one way or another, these kittens are going to learn how to use the real-person potty.  The internet has instructions for just about anything a person could want, so I’m set up and ready.  There is no good transition here.  Just trust me, make these muffins and have a nice day.

–Little Ms. Muffin

Zucchini Muffins

1 ½ cups shredded zucchini, not peeled
½  cup melted butter
2 eggs
¼  cup sugar
½ cup brown sugar
1.5 tsp baking powder
½ tsp baking soda
¼ tsp ground cloves
1 tsp vanilla
½ tsp cinnamon
¼ tsp nutmeg
1 ½ cups flour
¼ tsp salt

Optional: 1 cup chopped walnuts

1)      Preheat the oven to 375 degrees.  Grease a muffin tin.

2)      Wisk together the baking powder, baking soda, spices, flour, and salt.  In a separate bowl, cream the butter and sugar.  Beat in the brown sugar and the eggs, one at a time. Add the vanilla.

3)      Make a well in the center of the bowl of dry ingredients and pour the wet ingredients into it. Stir it together until the batter is thoroughly mixed.  Then stir in the zucchini (and walnuts, if desired) until incorporated throughout.

4)      Spoon the batter into the muffin cups, but be careful not to overfill them.  Ideally, the batter should only come approximately half to three-quarters of the way to the rim of the cups.

5)      Bake the muffins for 20-23 minutes.


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