A tangelo and zucchini met one morning and formed a beautiful partnership.

Like most mornings I awoke bright and early Sunday and ambled into the kitchen to make my morning tea. It was beautiful outside, not too cool, which it has been for the last few days, you could feel that summer just might be really going to come. Teacup in hand I found myself in my garden puttering around as I am apt to do. Often puttering involves watering the many potted plants that line the patio and that’s where I was when I found myself thinking about the many errands that I needed to run after I finished my weekly trip to the Farmers Market. But, it was so nice out. Was I really going to drive to the Farmers Market then continuing driving around doing errands? NOPE! Not this Sunday. As soon as I finished my puttering, I was off to the garage, to check the air in my bike tires and attach my

The ride was really beautiful. I decided to check out the new section of the Sacramento Riverfront bikeway which runs parallel to the river and then cross over the freeway on the newly opened pedestrian/bike way. The new section of trail is really great.  I wish I had taken some pictures so I could show you. From the Riverfront trail and freeway overcrossing it is just a few blocks, through urban streets lined with beautiful mature trees, until I arrive at the market where my focus would be to see if I could pick up a few tangelos and for a muffin recipe I would make upon my return. Oh, and get some fruit and veggies for the week, which I did; a couple ears of corn, assorted summer squash, some green and yellow wax beans, two red onions, eight white nectarines and peaches, and three tangelos.

Today is the first day of summer and with its heat comes the real beginning of the summer squash season. In about another month the newness of summer squash will have started to wear off and those of us with squash plants will be getting more than we need much less want. We’ll be eating it often and giving the excess away. And then, there will come that day when we and even our friends and neighbors have had enough squash. Before it comes to that and while we’re all excited about summer squash I wanted to give you idea for another way you can use it. Bake up a nice batch of Tangelo-Zucchini Muffins. Bake them in the morning like I did and serve them warm, preferably on the patio or in the garden. A beautiful, and I might add tasty, way to celebrate a summer morning.

Tangelo-Zucchini Muffins

makes 12 muffins

1 cup shredded summer squash (I used zucchini but any summer squash will do. If the squash is really large discard the seedy part before shredding.)

2 eggs

½ cup safflower or other high-quality vegetable oil (I used canola and a little olive oil since I didn’t have enough of the canola.)

2 Tablespoons freshly squeezed juice (I used tangelo. You could use orange if you’d prefer.)

1 ½ teaspoons grated zest (I used the zest from one tangelo.)

1-teaspoon vanilla extract

1 ¼ cups unbleached flour

½ teaspoon salt

1/8 teaspoon ground cinnamon

½ cup chopped pecans (you could use walnuts instead)

½ cup dried cranberries (you could use golden raisins instead)

Preheat oven to 35o° F. Grease 12 regular-sized muffin tin or I used paper cupcake liners

Beat the egg in a mixing bowl until lemon colored. Add the sugar, oil, juice, zest and vanilla. Beat until thick and smooth.

In a separate bowl, combine the flour, baking powder, baking soda, salt, nutmeg, cinnamon, pecans and cranberries. Fold the dry mixture into the egg mixture, stirring just until well blended. Spoon batter into the prepared muffin-tin, filling each hole about three-fourths full. Bake until a wooden skewer inserted in the center of a muffin tests clean, about 20 – 25 minutes. Cool in the muffin tins for about 3 minutes before turning out. Serve warm.

Variation: To bake as a loaf, pour the batter into a greased 9 by 5-inch loaf pan and bake for about 1 hour. Cool in the pan for 10 minutes before turning out.

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