For some reason, September always puts me in the mood to bake. Perhaps it’s the crisp autumn air that gives me the urge for comfort carbs. Or maybe it’s the knowledge that I no longer have to wear a bathing suit for the next few months that makes me crave cakes. Luckily, each week I receive a wealth of healthy, fresh veggies with which I can create healthy versions of said muffins!
This time around, I have two recipes, both savory. I prefer to use multiple types of flours because I like to cut down on the wheat.
Have fun!
-Benni DeNinno
Zucchini Scallion Muffins (makes 12)
1 cup whole wheat flour
1 cup soy flour
3/4 cup dark brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup grated zucchini
1 cup chopped scallion
2 tablespoons fresh thyme
(1 clove garlic, pressed, optional)
1/2 cup milk (I used soymilk)
1/4 cup vegetable oil (I used canola)
1/2 teaspoon pure vanilla extract
2 eggs, lightly beaten
1. Preheat oven to 350 degrees. Line or grease muffin pan.
2. In medium bowl, mix together flours, sugar, baking powder and salt.
3. In another bowl, combine zucchini, scallion, oil, eggs and vanilla. Add to dry mixture and mix until just combined (do not overmix)
4. Divide batter evenly among cups. Decorate tops with sprigs of thyme. Bake until a toothpick inserted in the center of a cupcake comes out clean, 30-40 minutes. I like to test it at 30 and bake further if necessary.
5. Cool on a wire rack (or on the stovetop, as I do). Remove when cool enough for prolonged touch.
6. Enjoy!
Curried Squash Muffins (makes 24)
3 1/4 cups flour (any choice of combinations)
1 1/2 teaspoons salt
2 teaspoons baking soda
2 cups sugar (brown, preferably)
3-4 teaspoons curry powder
2 teaspoons cinnamon
1 red bell pepper, chopped
2 cups squash flesh, roasted and scraped
1 cup oil
1/3 cup water
1/4 teaspoon pure vanilla extract
4 eggs
1. Preheat oven to 350 degrees. Line or grease muffin pan.
2. In medium bowl, mix together flours, sugar, baking powder, curry powder, cinnamon and salt.
3. In another bowl, combine squash, red pepper, oil, eggs and vanilla. Add to dry mixture and mix until just combined (do not overmix)
4. Divide batter evenly among cups. Decorate tops with slices of red pepper. Bake until a toothpick inserted in the center of a cupcake comes out clean, 30-40 minutes. I like to test it at 30 and bake further if necessary.
5. Cool on a wire rack (or on the stovetop, as I do). Remove when cool enough for prolonged touch.
6. Enjoy!
Forest Hills CSA 