Monday, September 10, 2012

Egg Free Zucchini Muffins

It is harvest time.  Maybe next year I will have a garden... what would be even better is having a garden that actually produces something!  I've tried growing things 3 times aaannnnd it was without success.  My sister keeps texting me pictures of all the things she has coming out of her garden.  One of which is zucchini.  I'm thinking "Sheesh!  If only I lived closer she could give me her surplus."  No, instead I had to go to the store and buy a zucchini just so I could make these zucchini muffins!  (And they were puny zucchini too.) Anyway, I came across this recipe a year ago and it was an instant keeper!  The end result doesn't feel heavy like some zucchini quick breads I've tried. Enjoy!

Egg Free Zucchini Muffins
From Egg Free Bakery, slightly adapted from Mel's Kitchen Cafe 
1 pound zucchini (about 1 to 1-1/2 cups shredded and excess water squeezed out)
2 cups of flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon allspice
1 1/2 cups granulated sugar
1 flax egg (I tbsp flax + 3 tbsp hot water and let stand 5 minutes)
1/4 cup plain yogurt (not fat-free)
1 tablespoon fresh lemon juice or sour cream
6 tablespoons butter, melted

Preheat the oven to 375 degrees. Line a muffin tin with paper liners. Mix the flax egg together and set aside. Chop the ends off the zucchini (just 1/4-inch off each end) and finely shred the zucchini. Place the shredded zucchini in a clean kitchen towel (and yes, use a towel, I tried using a paper towel and it just broke), wrap the towel, and wring the ends (like a an old-fashioned candy wrapper) to squeeze out all the excess water. Set the zucchini aside. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a smaller bowl, whisk the sugar, yogurt, flax, lemon juice or sour cream, and butter until combined. Gently fold the yogurt mixture and zucchini into the flour mixture, using a rubber spatula to fold the ingredients together until just combined. Drop the batter in prepared muffin tin filling about 2/3 full. Bake 16-18 minutes until golden brown. Cool for 10 minutes then turn out into wire rack to cool. Store well-covered for up to three days. Yield about 15-16 muffins.

**Want to add an extra touch of sweetness and yumminess?  Before baking the muffins, mix together a couple tablespoons brown sugar with about 1/4 tsp or so of cinnamon.  Sprinkle mixture over the tops of batter and then bake.

 *You can also make this into bread too, placing in a greased 9x5 loaf pan and bake for 45-55 minutes.  I have not done this though yet.

*If you have overly large zucchini, cut them in half lengthwise first, scoop out the seeds, and then shred.

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