By Terri Rozema
Many of our gardens are overflowing with more fruits and vegetables than we know what to do with. If you don’t have a garden, your local farmer’s market will be teeming with tomatoes, cucumbers, summer squash, and melons right now. So pick some up, bake some muffins and share a salad with your friends. But be prepared, you’ll most likely get asked to do so again, again and again.
These muffins freeze brilliantly. I have several dozen in our spare freezer that we will enjoy all winter long. I’m sure in a few weeks, there will be several dozen more.
Preheat oven to 350 degrees Fahrenheit (use convection, if possible)
- Best prepared at least one day in advance
Whoever coined the term ‘comfort food’ is a genius. I can’t think of a better way to describe this quick and easy family meal, and I have lost count of the number of times I have cooked it. It’s versatile, requires minimal preparation, which you can do in advance, and above all, it’s wonderfully satisfying and won’t have you reaching for pumpkin spice muffins an hour after dinner.