These muffins were inspired by the Zucchini Muffin recipe on this beautiful, beautiful food blog,
Scaling Back. But of course, I have trouble following directions and can't do anything as I'm instructed, so I changed it up a bit. That, and I was getting a little sick of wiping poppy seeds of Baby T's butt. (Gross, I know.) Oh, and I've been making them with gluten-free baking mix. The recipe usually makes 24 muffins, and I put at least half in the freezer. I can grab one at a time and microwave it for 15 seconds to thaw.
This was a lesson in toddler patience.