My best friend recently became a vegetarian and has fallen for zucchini. Really though, what vegetarian doesn't love zucchini? It's a very versatile vegetable - zucchini noodles, fried zucchini, steamed zucchini, zucchini bread, etc. She loves muffins, even more than cake, so I decided to make her a quick batch before she came over. Recipe takes approximately 40 minutes. These muffins are moist because I used maple syrup instead of sugar. If you decide to use a dry sugar I would cut the cook time in half.
Ingredients: (yield 12 muffins)
1 cup Organic Spelt Flour
1/2 cup Organic Rye Flour
2 tablespoons Organic Flaxseed Meal (plus) 6 tablespoons water
1/2 cup Organic Blueberries
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 Organic Zucchini (shredded)
1 teaspoon Organic Vanilla Extract
3/4 cup Organic Grade B Maple Syrup
1/4 cup Original Almond Milk
Directions:
Preheat oven to 325 degrees F. Use muffin liners or grease muffin pan. Mix the flaxseed and water, set in fridge for about 5 minutes (until gel-like texture forms). Wisk together dry ingredients (flour, baking soda, baking powder) in one bowl. In separate bowl, combine wet ingredients (flaxseed, vanilla, syrup, almond milk). Combine wet ingredients to dry mix and stir until lumps are gone. Fold in zucchini and blueberries. Drop into muffin pan. Bake for 30 minutes or desired.
Those look and sound right up my street. Although I am not vegan I do a lot of vegan cooking for my cancer nutrition workshops and we eat mainly vegan at home. I am always putting veg in baked goods for extra fibre and goodness and it's always good to have vegan versions of recipes similar ot my own. Thanks for sharing it.
ReplyDeleteI really enjoy putting veggies in baked desserts. They tend to always taste "better than expected." Thanks for checking out my blog :)
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