My garden continues to vomit zucchini at an alarming rate.
As my dear paternal grandmother would say -- I'm rich in zucchini.
And so it was time to make some of my favourite muffins. These puppies are wheat-free, low in fat, lightly sweet, mildly spiced, and tasty as all-get-out. They're not dense but they're definitely muffins. Breakfast fare. If you like your muffins cakey, go to Tim Horton's or Starbucks, cuz you sure won't get any of that from my kitchen.
wheat-free zucchini spice muffins
what you need ...
1 Tbsp. flax meal
3 Tbsp. warm water
1 c. unsweetened almond milk
1 1/2 tsp. apple cider vinegar
3 Tbsp. blackstrap molasses
3 Tbsp. unsweetened applesauce
1 Tbsp. canola oil
1 tsp. vanilla extract
1 c. finely grated zucchini (packed), excess moisture squeezed out
2 1/4 c. whole grain spelt flour (spooned and leveled, of course)
1 tsp. baking soda
1/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/8 tsp. ground allspice
1/3 c. unrefined sugar
1 c. jumbo flame raisins (or regular thompsons will do ...)
what you do ...
Preheat oven to 400°F and lightly grease 12 muffin cups.
In a medium-sized bowl, whisk together flax meal and water and set aside to get gloopy.
Combine almond milk and cider vinegar in a measuring cup or glass and set aside to sour.
While the milk's souring and the flax is getting down with its badself, get out a big bowl and mix together flour, salt, soda, and spices with a fork. Add sugar and stir well.
Now pour your soured almond milk into the bowl with the flax and whisk together. Add the rest of the second set of ingredients (except raisins) and mix well.
Now pour wet into dry, and mix just until it's all moistened. Don't overmix. You all know what happens to muffins when you overmix, yes? Yes. We don't want that.
Stir in raisins with as few strokes as possible.
Spoon batter into prepared muffin tins. Bake for 23-28 minutes, until a tester inserted in the middle of a muffin comes out clean.
Remove from tins immediately and let cool on a wire rack.