What happens to your zucchini muffins when you halve a recipe that calls for 3 eggs, but instead of 1 1/2 you use 2? Nothing too terrible, if you're lucky. I thought that extra half-egg might do something wonky to my muffins, but they turned out just fine, moist and fluffy. "They" always warn against messing with baking recipes, and I do believe that you do so at your own peril. But it can turn out just fine. I've also become a very cavalier flour measurer since finding out how varied the actual weight of flour can be when you use a volume (like a cup) measure. I figure, if there's variation built into the system, I can be less careful, not more. Does that make sense?

These were made from this recipe over at 101 Cookbooks. She does some very funky things with hers, and I tried out one of them, the poppy seeds, with great success. The gentle crunch was at first a mystery, until I remembered I added them. I omitted the ginger, lemon peel and curry powder, so ended up with a zucchini-walnut-poppy seed muffin. (Oh, and clearly I used a 12-cup muffin tin instead of 2 loaf pans and halved the recipe.) I just love 101 Cookbooks because she makes it clear how much you can fiddle with a recipe. Now, the egg thing was a risk, but things like spices and add-ons like nuts or chocolate chips (which I have also used in this recipe) are fair game.