Tuesday, August 12, 2014

Mini Zucchini Raisin Muffins

Loosely adapted from a recipe by Giada de Laurentiis

1/2 cup white whole wheat flour
1/2 cup spelt flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
6 Tb applesauce
6 Tb maple syrup
2 flax eggs (2 Tb flax + 6 Tb water)
1 cup grated zucchini
1/2 cup raisins

Preheat oven to 350.  Line 24 mini muffin cups with paper liners.
Prepare the flax eggs by combining the flax and water in a small dish and set aside.  
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk together the applesauce, maple syrup, and prepared flax eggs.  Add the flour mixture and stir until just combined.  Mix in the zucchini and raisins.
Using a small spoon, fill the prepared muffin cups three-quarters full with the batter.  Bake until light golden, about 15 minutes.  Let cool for 5 minutes in the pan.  Transfer the muffins to a wire rack to cool completely. 

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