Tuesday, April 27, 2010

Zucchini Flax Muffins (vegan)

I've actually never made any baked vegan items before. I don't really bake a whole lot, but am trying new things. As always, it's trial and error. Cooking comes much easier to me than baking because I don't like to measure which you kinda have to do when baking. These turned out really good, especially for vegan! They don't contain any oil or eggs so they are low-fat and have tons of fiber because of the flax and wheat flour. You can add raisins or walnuts also if you would like.

Preheat oven 350 degrees

Mix in large bowl:
2 cups wheat flour
1 cup white flour
4 Tbl. milled flax
1 1/2 t. cinnamon
1/4 t. nutmeg
1 cup brown sugar
1 1/2 t. baking powder
1 1/2 t. baking soda
1/2 t. salt

Mix in small bowl:
2 cups shredded zucchini
1/3 cup applesauce
2/3 cup soy or almond milk (I used almond) you can also use regular if you don't care about the vegan thing
1 t. vanilla extract
1/4 cup maple syrup

Add the wet mixture to the dry and then add 2 cups shredded zucchini. Fold in your raisins or walnuts at this point also. Line muffin pan with liners and fill each about 2/3 full. Bake for 25 minutes or until a toothpick comes out clean and the tops get a little bit browned. Makes exactly one and a half dozen.

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