PJ, what timing! Just the other day my new muffin pan arrived from Vermont. I can't think of a better way to break it in than with this recipe. These are my favorite zucchini muffins. I can always count on this recipe - it never fails. Usually, I make the muffins with golden raisins, but this time I think I'm going to try some dark chocolate chips. Although I have made this recipe many times, I am embarrassed to admit that I have never noticed the directions stating that the batter can be refrigerated for up to 4 days. I always baked the whole batch at one time. Now I can bake as many muffins as I want without having to freeze so many. Thank you for the inspiration and for all your hard work. I love the step-by-step photos. It is so helpful to have visual directions to go along with a recipe. I also enjoy your fun commentary. Please, keep up the great work! Lois Thanks so much for sharing your experience and your kind words, Lois - PJH

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