If you tickle the earth with a hoe, she laughs with a harvest. ~Douglas Jerrold
It has been a summer of collectives.
A clowder of cats.
A clutch of chicks.
A paddling of ducks.
An embarrassment of zucchini.
Two modest seeds grew to alien heights and produced and produced and produced.
Zucchini – grated in the freezer, simmered into jam, grilled on the barbecue.
And it keeps coming. Even the chickens are tired of it.
I’ve become one of those people: the owner of an eternally yapping (but much-loved) dog and the persitent profferer of exuberant marrow. (No, really – take some!)
Time for more muffins.
Whole Wheat Dairy-free Zuccini Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
These muffins are dense and flavorful. Great for back-to-school breakfasts, and the big-batch is perfect for freezing.
Ingredients
- 1-1/2 cup oatmeal
- 1-1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/4 cup flax meal
- 2 cups grated zucchini
- 1/4 cup orange juice
- 3/4 cup applesauce
- 2 eggs
- 2/3 cup raisins
- 1/2 cup chopped nuts optional
Instructions
-
Preheat the oven to 325 degrees F.
-
Grease or line muffins tins for baking 18 muffins.
-
Mix together oats, flour, baking soda, baking powder, cinnamon, brown sugar and flax meal.
-
In separate bowl, combine zucchini, orange juice, applesauce, and eggs.
-
Stir wet ingredients into dry ingredients and stir until just combined. Gently stir in raisins and nuts (if using).
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Spoon batter into prepared muffin tins, filling 2/3 full.
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Bake for 20-25 minutes.
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