Muffins - More (soaked method) 

Zucchini and Applesauce!

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. If using zucchini from the freezer, use 16 oz, 1 pint.

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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