Tuesday, 1 September 2015

Blueberry Zucchini Muffins.

Blueberry Zucchini Muffins Recipe - Allrecipes.com
1 1/2 cups white whole wheat flour or whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup shredded zucchini (about 1 medium zucchini)
1/2 cup pure maple syrup (or honey)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons olive oil
1/3 cup unsweetened applesauce
1 egg
1/4 cup unsweetened almond milk (any milk will work)
3/4 cup fresh or frozen blueberries

Preheat oven to 175 degrees C.
Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners.
Either way I recommend using nonstick cooking spray.
This guaruntees that they muffins will not stick to the liners or the pan.
In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
In a separate medium bowl, combine the following wet ingredients:zucchini, maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk until well combined. Add to dry ingredients and stir until just combined. Gently fold in blueberries.
Even distribute batter among muffin tins, filling about 3/4 of the way full.
Bake for 19-22 minutes or until toothpick inserted into the middle of the muffin comes out clean.
Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling.
Makes 12 muffins.
Adapted from All Recipes

Muffins can be frozen; individually wrap muffins in ziploc bags or store them in a large freezer bag.
Reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

To make vegan: Use a flax egg instead of a chicken egg.

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