Monday, July 13, 2015

Zucchini Mini Muffins (Whole Wheat, Oil Free, Vegan)

Zucchini Mini Muffins
Zucchini Mini Muffins are a real delight. And, when you have your own mix, they're SO easy to make! Even better, these are much healthier than many other Zucchini Muffins, since they have no animal products, no oil and they're whole wheat (but not heavy)! This is my own recipe, inspired by the Make a Mix Cookbook.

Zucchini Mini Muffins
Preheat oven to 400 Degrees Fahrenheit
Stir together, till most lumps are gone, but a few remain

1 Cup stuffedveggies Muffin Mix
1/2 Cup Shredded Zucchini
1/2 Tablespoon Orange Juice Concentrate
I label my mix canister with the recipe for easy refills
1/2 Cup Water
Small Handful chopped Walnuts (optional, but tasty!)

Fill prepared Mini Muffin Pan. Sprinkle with Cinnamon Sugar (optional).
Bake until done, approximately 20-25 minutes.


(For Regular Sized Muffins, Double the Batch and bake at the same temperature for approximately
10 additional minutes)

Versatile Vegan Mini Muffin Mix

Just fill with mix ingredients & shake.
Mix together

8 cups whole wheat pastry flour *
2 cups turbinado sugar or other sugar of your choice
4 Tablespoons baking powder
2 teaspoons Salt
2 teaspoons cinnamon
4 Tablespoons Tapioca Starch or Arrowroot Powder (Cornstarch may be used as an emergency substitute)

After all the ingredients are in your chosen container close securely and shake well to evenly distribute contents.

Store in pantry in cooler house temperatures, or if mix will be used in a month or less. For longer storage, or in very warm weather, store in fridge or freezer.

* The King Arthur website says Whole Wheat Pastry Flour & Graham Flour are the same thing. It's a lower-protein whole wheat flour, that produces a lighter, more tender product than traditional whole wheat flour.

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