Yesterday I picked up a a little lovely over at Williams Sonoma. Their Moule a Petits Gateaux (… you know, a Fall Cakelet Pan). Oui. And then I whipped up a family favorite:
Jenn’s Nutty Zucchini Muffins. *
It made me very happy. I mean just look how cute they are – and they’re so delicious. Even more tasty when they’re baked in the Moule a Petits Gateaux. And it’s not just because it’s in French. Since the muffins are tinier than regular sized muffins, the edges got a little crunchy. Yum.
But the absolute BEST part of this whole story was not the Williams Sonoma trip though that was fun. And it wasn’t having Sara come home from school and greeting her with acorn, pumpkin, pinecone and walnut shaped muffins – though that was just delightful.
No, the best part. The absolute BEST part was my 24 year old son coaching me through taking pictures of the muffins. Aperture. Move the muffins. White balance. Move the muffins. Shutter speed. Move the muffins. Tripod using paper towel rolls. Move the muffins. Now that, dear friends, was fabuleux! Fantastique! You simply must try it!! Start with the muffins though.
Jenn’s Nutty Zucchini Muffins
3 cups flour * 1 1/2 cups sugar * 2 t. baking soda * 2 t. cinnamon * 1 t. salt > mix all ingredients together.
Add 2 c. unpared, grated zucchini * 1/2 c. pecans > mix well.
Whisk: 1 c. vegetable oil * 1/2 c. milk * 2 t. vanilla * 2 eggs
Stir by hand til well blended. Fill Moule a Petits Gateaux and bake at 350 degrees for about 18 minutes. If using regular muffin tins, bake for 25 minutes or til tops spring back when lightly touched. But you’re gonna want to use the Moule a Petits Gateaux. Oui.
* From The Baldpate Collections