Since getting back from Hawaii, I would say that I'm still in jetlag mode. I've been staying up until 2-3:00AM in the morning and waking up around 11PM in the afternoon. But I'm not complaining. This is the first time in my life that I've ever been able to sleep in so late!
Growing up, I would close my eyes and hope that I could sleep-in until 10-11 O'clock like all of my cousins and friends. But I've just always been an early riser. 7-8AM is more like my normal rise time. I'm fighting the fact that I need to get back on my normal sleep schedule and sticking with the jetlag schedule instead this time.
The only problem with staying up so late? I'm STARVING around midnight. So tonight, I decided to whip up some pineapple zucchini muffins as a midnight snack. Pineapple...because I'm still pretending I'm back in Hawaii. And zucchini...because my sweet cousin brought over at least 10 pounds of it fresh from the garden.
This recipe is lighter than most but still yields a delicious, moist muffin. If you would like healthier muffins, you can substitute half of the flour for whole wheat flour instead.
And getyaself some snazzy cheetah cupcake wrappers. I mean if you are staying up late enough for a midnight snack, you might as well have some party wrappers!
3 cups flour (or whole wheat flour)
1 1/2 cups brown sugar
2 tsp. baking soda
1/4 tsp. baking powder
1 tsp salt.
1 1/2 tsp. ground cinnamon
1/2 cup applesauce
1/2 cup butter
1/2 mashed banana
2 tsp. vanilla extract
2 cups shredded zucchini squeezed to let water out
4 pineapple rings shredded/crushed (I shredded mine with the zucchini in the food processor)
1. Preheat oven to 350 degrees
2. Mix all dry ingredients together. Slowly stir in all wet ingredients adding squeezed zucchini last. (make sure the water is squeezed out or else your muffins will be chewy)
3. Bake for 22-25 minutes.
Perfect for midnight snacking and breakfast in the morning as well!