Here is a 100-Mile recipe for simple, sugar-free, delectable zucchini muffins using local ingredients. It's zucchini season and if you grow them in your garden you are probably looking for new ways to use them up. They can also be shredded and put in the freezer for winter baking. Zucchini adds amazing moist texture to any baking - cakes, muffins, breads...(and of course these are easily embellished with other non-local ingredients like nuts, raisins, dates, chocolate chips, or cocoa - once the 100-mile diet challenge is over).
Zucchini Muffins
2 cups light spelt flour
1 tsp baking powder
1 tsp baking soda
1/2 cup milk
1 cup maple syrup or honey (or half and half)
1/4 cup canola oil
2 cups shredded zucchini
1/2 cup applesauce*
* I actually didn't have enough applesauce, so I used 1/3 cup yogurt and 1 egg instead and they came out nicely. A touch of cocoa would be lovely, as zucchini and chocolate go nicely together. If you are using spices, then cinnamon, cloves and ginger is a nice compliment to these muffins.
1) Preheat oven to 350F. Line two muffin pans.
2) Mix dry ingredients in one bowl. In another bowl combine syrup/honey, milk and oil. Pour wet into dry and stir well to combine. Then add in zucchin and applesauce and mix in gently.
3) Divide batter into 17-18 muffin cups (makes about 1.5 dozen medium sized muffins, or 1 dozen large muffins).
4) Bake for about 20 minutes, until lightly browned and firm on top.
No comments:
Post a Comment