Gluten free muffins and eggs for breakfast

The twins enjoy this breakfast immensely: Chocolate Chip Zucchini Cupcake with powdered sugar and French Scrambled Eggs. Its a lovely start for the day.  By the way, I place only a few chocolate chips in each muffin.

• • • French Scrambled Eggs

      Adapted from Julia Child

      food.com
      
      
      8 eggs (or 7 eggs and 2 egg yolks)
    • salt
    • pepper
    • 2 tablespoons softened butter
    • 4 teaspoons water or 4 teaspoons milk
    • 1 1/2-2 tablespoons whipping cream or 1 1/2-2 tablespoons softened butter
    • parsley sprig
    1 Place eggs, salt and pepper, and liquid in a mixing bowl and beat for 20-30 seconds.
    
    
    

    1. 2 Smear bottom and sides of pan with butter. Pour in the eggs.
    2. 3 Cook over moderately low heat, stirring slowly and continuously, reaching all over bottom of pan. Nothing will seem to happen for the first 2-3 minutes. Suddenly the eggs will begin to thicken into a custard. Stir rapidly, moving pan on and off heat, until they have almost thickened to your desired consistency.
    3. 4 Remove from heat immediately ? the eggs will continue to cook slightly.
    4. 5 As soon as they have reached the desired consistency, add the enrichment (butter or cream), which will stop the cooking. Season to taste, arrange on plates and garnish with parsley.
    
    

  Chocolate Chip Zucchini Cupcake

  from Gourmet on Epicurious.com
  
  
• 2 1/2 cups all-purpose flour plus additional for dusting
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened
• 1 cup packed light brown sugar
• 1 teaspoon vanilla
• 3 large eggs at room temperature
• 2 cups coarsely grated zucchini (8 ounces)
• 1 cup semisweet chocolate chips
• 1/2 cup walnuts, toasted and chopped

preparation

Preheat oven to 350°F. Butter bundt pan well and dust with some flour, knocking out excess.

Sift together 2 1/2 cups flour, baking soda, baking powder, and salt into a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in vanilla. Reduce speed to medium and add eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more.

Reduce speed to low and add all but 1/2 cup flour mixture, mixing until just combined.

Toss zucchini, chocolate chips, and walnuts with remaining 1/2 cup flour mixture and add to batter, then mix batter with a rubber spatula (batter will be thick).

Spoon batter into bundt pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until side begins to pull away from pan and a tester comes out clean, 45 to 50 minutes total.

Cool cake in pan on a rack 30 minutes, then run a thin knife around outer and inner edges. Invert rack over pan, then invert cake onto rack. Cool completely.