Saturday, June 16, 2018

ZUCCHINI WHOLE WHEAT MUFFINS W/FLAX

















It's only June in California, and already I have found 5 huge zucchini left on my doorstep.  

6 muffins

3/4 cup whole wheat
1/4 cup flax meal
1tsp baking powder
1/4 tsp baking soda
1/8 tsp or good pinch
1/4 tsp good allspice

1/4 cup nice strong honey
scant 1/4 tsp maple extract (very strong stuff)
1 large egg
1/4 cup canola or light oil
some zests from a lemon
9.5 - 10 oz (270-275gm) the whole zucchini quickly pulse-chopped in Cuisinart (keep liquid)

(if you want: small handful walnuts, toasted, finely chopped or/and some currents)

In a sieve over a med bowl, add first six ingredients. Put aside.
In the mixing bowl, mix the egg, oil, extract, honey and Cuisinart-ed zucchini (easier to measure honey if you measure the oil first).

Sift dry ingredients into the med bowl. If using currants/walnuts add them now to the sifted mixture.
Pour dry bowl stuff into the wet bowl stuff. Fold well with spatula.
Put aside while prepping pan and oven (give the baking powder time to start working).

Preheat oven to 350 degrees convection, a 'little higher if not convection. Butter well a 6 muffin tin, including top of pan. When oven heated to right temperature, fill tin completely full to top with batter. Put in oven.

350F, 20-25 minutes, until lightly browned and pick comes out clean. Cool in pan @ 10 minutes.