Sunday, March 29, 2009

apple zucchini muffins

apparently erin and i had a psychic muffin moment. much like she had a freezer full of bananas to use, i had apples in the fridge that needed to be baked into...something. i too considered a bread of some sort but chose muffins because they are easy to make and easy to bring to work for a snack. this recipe is based on one from our moosewood restaurant new classics cookbook, i just made a few tweaks here and there to make it vegan. it uses no butter or oil so they are pretty healthy as far as muffins go.

apple zucchini muffins
(adapted from moosewood restaurant new classics)
makes 12 muffins
1 1/2 cups whole wheat pastry flour (or all-purpose if that's what you have)
1/2 cup oat bran
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons cornstarch mixed with 6 tablespoons water
3/4 cup vanilla soy yogurt
3/4 cup brown sugar
1 cup grated zucchini (1 medium zucchini)
1 cup peeled apple, chopped (about 1 apple*)

preheat oven to 350 and prepare a muffin tin with liners.

in a large bowl, sift togethers flour, oat bran, baking powder, baking soda, cinnamon and salt.

in a separate bowl, mix together the cornstarch and water. add soygurt and brown sugar and mix to combine. fold in zucchini and apples. stir the wet ingredients into the dry until just blended.

spoon batter into muffin tin. bake for 15 minutes, rotate the muffin tin, and continue to bake 10 - 15 longer until a paring knife inserted into a muffin comes out clean.

cool on a wire rack, enjoy!

*unfortunately for me this only used one of my three apples. look out for more apple-y baked goods to come...


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