It's been a too long since I last posted! Since the last time, I turned another year older, taken another mini vacation, gotten too involved in watching the hockey playoffs (Go Canes!) and occasionally did a little cooking. I've also had some weeks where I didn't do much cooking, so I've found a few new products. I'll cover those in another post. But the one thing that demanded I post right away are these beautiful muffins.
I don't think I've ever had a gluten free muffin look like this. They actually rose over the top of the pan and formed a muffin top. Then, said muffin top didn't cave in the middle. Best of all, they are yum-0! I made them when my sister came over for breakfast this weekend, and we had a hard time not gobbling the whole batch. Since then, I got a new muffin pan so I didn't have to use the papers and the second batch was even more beautiful. Unfortunately my photography skills on the second batch didn't live up to the muffin.
The original recipe came from Fatfree Vegan Kitchen, I made just a few adjustments and voila!
Zucchini Muffins with Cinnamon-Crumb Topping
Dry ingredients:
2 cups this gf all purpose flour mix
1 teaspoon cream of tartar
1-1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup turbinado sugar
1/4 cup raisins
1/4 cup chopped walnuts (optional)
Wet ingredients:
1 Tbsp flax seed meal/ground flax seeds
3 tablespoons water
1-1/4 cup shredded zucchini, packed
1 tablespoon lemon zest
1 teaspoon lemon juice
1 tablespoon agave nectar
1-1/4 cups rice milk or other non-dairy milk
Optional Cinnamon Crumb Topping: (I doubled the original - it adds a lot of flavor without a lot of sugar)
2 teaspoons coconut oil
1 tablespoon turbinado sugar
1 tablespoon gf all purpose flour mix
1/2teaspoon cinnamon(Use a fork to combine until crumbly.)
Preheat oven to 400 F. Line a muffin pan with paper or silicone liners or oil well . In a medium bowl, whisk the flax meal and 3Tbsp water and let sit until it's a little gelatinous (just a couple minutes).
Meanwhile in a large mixing bowl, combine the dry ingredients.
Add the remaining wet ingredients to the flax mixture and stir to combine.Add the wet ingredients to the dry and stir just until combined. Do not over-stir. Batter will be very heavy. Spoon into muffin cups, dividing batter equally among the cups. Sprinkle the center of each muffin with a little Cinnamon Crumb Topping, if desired, and bake until a toothpick comes out clean, about 20 minutes.
If there aren't enough of you to reasonably eat the whole batch, you should probably put some of them away immediately! Enjoy.
8 comments:
Awesome looking muffins, I have never used zucchini baked goods but I know I want to!
A-MAZING! Have you checked out Karina's Kitchen (www.glutenfreegoddess.blogspot.com)? She has some brilliant GF muffin recipes. (many of which are easily converted to vegan if not already so) She's kind of the muffin queen.
Zucchinin muffins are amazing. You made them look so incredible! Cheers!
Those do looks amazing! I love zucchini muffins and have made the original recipe before going GF, so it'll be great to have them again.
Yum! They look incredible!
I just realized I didn't specify - I used turbinado sugar. I don't think it would make a ton of difference.
And, Mandee - zucchini is fantastic for moisture and body. It's also a good way to "sneak" extra vegetables into your diet.
The struesel on these muffins makes them look AMAZING! Can't wait to give them a try.
Dawn,
What a wonderful Blog...Thank you for sharing - I'll definitely be back!
Angie
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