Muffins - Zucchini and Applesauce More soaked options! Applesauce option (makes 30-36 muffins):
Soak Overnight on the counter: 32 oz applesauce 8 oz yogurt 6 oz melted coconut oil or unsalted butter 30 oz whole wheat pastry flour (The batter is very thick but continue mixing until all the flour is in the batter. Allow time to sit and hydrate then mix again if you have trouble getting it to go in.) In the morning, whip together then add: 4 eggs 10 oz (1 1/2 c) white cane sugar (Or unwashed raw sugar is really good too. For this allow it time to sit to dissolve the larger crystals.) Stir in: 1 T baking powder 2 t salt 2 t baking soda nutmeg cinnamon vanilla Zucchini option (makes 24 muffins scooped with my little smaller scoop):
Wash and grate: 20 oz zucchini (if it is really big, scrape the seeds out). Put into the salad spinner basket and sprinkle with: 1 oz cane sugar Let sit 15 minutes. Spin well to remove liquid. Mix together and soak overnight on the counter: 15 oz whole wheat pastry flour prepared zucchini 2 oz yogurt 2 oz milk 3 oz melted coconut oil Batter will be very stiff, and you have to give it a little time before you can even get all the flour moistened. But in the morning it will be spongy and springy. In the morning, whip together then add: 2 eggs 7 oz (1 c) white cane sugar Gently stir in: 2 t baking powder 1 t salt 1 t baking soda 1 T cinnamon 1 t nutmeg optional: 1 c chocolate chips walnuts on top, or toasted and inside or unsweetened cocoa powder, just a bit. Bake at convection bake 400* 12-15 minutes.
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