BUCKWHEAT ZUCCHINI MUFFINS

BUCKWHEAT ZUCCHINI MUFFINS

I have far too many blog posts on the go and not yet published.  This isn’t like me as usually I am way ahead with several weeks of delicious recipes post dated.  Is it the country seaside wintery life that’s taking my attention, slowing my steps a little more, making me want to cocoon and curl up with a good book, leading me down that evil procrastination path?  Whatever it is I must snap out of it.

No better way than to share my marvelous muffin recipe with results that kept Francois sneaking back to the cupboard for just one more.

They’re full of moisty zucchini with the added umph of buckwheat flour to up their nutritional game.

I made them in my Omnia Stove Top oven.  Not sure why because heating up the conventional oven always gives extra warmth to our little abode but I’m so used to this way of baking now I get part way through without realizing I’m on land now and have options.  Anyway the results and cooking times are the same for you conventional folks.

A dozen healthy muffins that are quickly disappearing as I write this.  Note to self: next time double the recipe and hide half of them in the freezer.

BUCKWHEAT ZUCCHINI MUFFINS
 
Author:
Ingredients
  • ⅔ cup buckwheat flour
  • ½ cup white flour
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 2 eggs, at room temperature
  • ⅔ cup honey, melted and cooled
  • ⅓ cup coconut oil, melted and cooled
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1¼ cups packed shredded zucchini, patted dry with a paper towel
  • Optional add ins: ⅔ cup chopped nuts, pumpkin seeds, raisins or other dried fruit.
Instructions
  1. In a small bowl mix dry ingredients together and set aside.
  2. Whisk together eggs, honey, coconut oil, maple syrup and vanila.
  3. Stir dry ingredients into the egg mixture and mix until combined.
  4. Lastly stir in zucchini and optional additions if using.
  5. Spoon into small individual muffin cups and place evenly around the Omnia baking tin.
  6. Cover and place on preheated base plate.
  7. Cook on high for 5 minutes.
  8. Reduce heat to medium low and continue to cook until toothpick test comes out clean, about 15-20 minutes.
  9. Or cook in prepared muffin tins at 350 for 15-20 minutes. Toothpick test applies here too.

Thanks to Food52 for the inspiration

And special thanks to Millesfleur for the exceptional unfiltered, unpasteurized honey.  We’re quickly running out of stock so need to order more

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