With the unfortunate trend of cereals and pastries dominating the breakfast table, trying to work a serving of vegetables into the morning meal can be difficult, if not impossible. Unable to stand for this disastrous injustice, chefs across the globe have made desperate attempts to combine the deliciosity of breakfast pastries with the nutrisiosity of vegetables. Where others strive for the harmonious consonance of flavors, however, I - Heinrich Franzelbautum - have shifted my priorities from the savory to the sonorous; what more pleasant sounding squash is there than the humble zucchini*?
- 3 cups most-purpose, self-rising flour (white)
- 1 1/2 cups sugar (also white)
- 2 zucchini, peeled
- 4 tsp vanilla extract
- 1 cup milk (whitish)
- 2 eggs (white)
- 1 egg (natural)
- pinch of salt
- 2 mg Crunch (optional)
Combine vanilla extract, natural egg, crunch, and natural egg in separate bowl and set aside to rise.
Beat remaining ingredients until slightly lumpy. If mixture has been overbeaten, additional, unflavored lumps may be added to rectify.
Pour both mixtures into greased muffin tins or paper cups (white, preferably), and bake at 350 degrees for 22 minutes or until golden white. Top muffins with zucchini crumble, and remove a generous slice before photographing.
* There is only one: butternut.