Sneaky Zucchini Muffins
4 tablespoons flax meal
6 tablespoons boiling water
DRY INGREDIENTS:
1 cup each: whole wheat flour and whole wheat pastry flour
1 teaspoon cinnamon
1/4 teaspoon sea salt
1/8 teaspoon each: nutmeg, ground ginger, and allspice
2 1/2 teaspoons baking powder
1/4 cup organic sugar
1 tablespoon poppy seeds
WET INGREDIENTS:
3/4 cup nondairy milk and 1 cup finely grated zucchini (skins on)
1 teaspoon vanilla extract
1/3 cup pure maple syrup and 1/4 cup sunflower, safflower, or non-virgin olive oil
1-Combine the flax meal with the boiling water and allow it to sit for at least 5 minutes. Let it get really gooey!
2-Preheat the oven to 350 degrees Fahrenheit.
3-Combine the dry ingredients very well.
4-Combine the wet ingredients very well.
5-Mix the gooey flax egg into the wet ingredients until well combined.
6-Combine the wet and dry ingredients just until well mixed.
7-Fill a dozen oiled muffin cups evenly with the batter.
8-Bake for about 30-40 minutes, or until a knife comes out basically clean.
SO HOW'D IT GO?
Sorry they didn't turn out! I don't think millet flour really works, though, as an all-purpose flour. These weren't dry for me at all, using whole wheat pastry.
Also, I'm used to whole grains so they aren't too grainy to me, but again it might be your substitution. You may want to just try with the wwp flour--it works great! Or if you're gluten-free, you can instead use all-purpose gluten free flour.
These were alright muffins. Mine came out a bit on the dry side, but I did sub millet flour for whole wheat pastry, maybe that's why? They are very, uh, well you can REALLY taste the whole grain. Don't know if it's the amount of flax (which seemed a bit high to me....) or what. I am also not too wild about the spice combo, it's a touch bitter and I followed the directions exactly. Not a bad recipe at all, they did rice nice and high and are not super crumbly as some vegan muffins can be. I think with a little tweaking I could really love these!