from Babycakes by Erin McKenna

2 c whole spelt flour
1/2 c flax meal
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tbsp ground ginger
1/2 c coconut oil
3/4 c agave nectar
3/4 c rice milk
1 tbsp pure vanilla extract
2 c shredded zucchini

Preheat the oven to 325F. Line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, flax meal, baking powder, baking soda, salt, cinnamon, and ginger. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the zucchini just until evenly distributed throughout the mixture.

Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 15 minutes. The finished muffins will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.

Let the muffins stand in the tin for 15 minutes, then transfer to a wire rack to cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

Have you ever eaten something that you wished had no calories and was bottomless? Well that wish was actually an ACHE with these muffins. I think it was the coconut oil. Maybe it was the ginger. The divine little hint of saltiness that I require with my sweet? Perhaps the perfect texture? I don’t want to use the M-word, but they were so very… yes, m-o-i-s-t. Who knows, but it’s a good thing I don’t have zucchini growing in my backyard. The beautiful thing about these muffins is that they’re practically health food! (I’m just going to keep telling myself that…); full of things that really are good for you- veggies, flax, cinnamon and ginger. They’d be really good with a Better-than-Cream-Cheese frosting, though it wasn’t even necessary.
They were really easy to make, though if you haven’t used coconut oil before, it can be a little unsettling. At room temperature, it’s a solid, like shortening. But at around body temperature, it becomes a liquid. So it took a bit to get the “liquids” mixed into the dry ingredients… keep mixing and it’ll go. Also, It took closer to 28 minutes for my muffins to bake, and usually my oven is pretty on-target, so keep an eye on them and definitely test them. These would be great for a big brunch party, so you don’t find yourself eating too many. I sent some to work with Mike, but none managed to make it over to the neighbors. Sorry neighbors!
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