Guest guest Posted November 29, 2009 Report Share Posted November 29, 2009 A few people asked for this recipe: Here is the zucchini muffin recipe that I love from the grain free gourmet cookbook by Jodi Bager and Lass (which I highly recommend) My family snacks on these all the time Zucchini Muffins 3 large zucchini 4 1/2 C almond flour 1 1/2 T ground cinnamon 1 1/2 t baking soda 1/2 t salt 3 eggs 1/4 C sunflower oil 6T honey 1/2 T vanilla 1/2 t cider vinegar Peel and grate zucchini. Place in the middle of a dish towel and wring out all the liquid. You should have appx. 3 heaping cups. Set aside. In a large mixing bowl, combine the almond flour, cinnamon, baking soda and salt. In another bowl, combine the zucchini, eggs, oil, honey, vanilla and cider vinegar. Add the dry ingredients into the wet and stir until well combined. Bake muffins for 50 minutes at 310, until the top springs back when gently pressed with your finger. NOTE - the recipe says 50 minutes, but mine are always ready at 30-35 minutes. Check early. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2009 Report Share Posted November 29, 2009 T= tablesoppn and t = teaspoon?Also, do you have to use sunflower oil? I don't have any... i'd be using olive oil.-UC - 1 yearSCD - 3.5 months 100% strict and 4 months restricted diet.Asacol - 4 pills 3 times a day - hopefully scd will help me get off these! No more Hydrocortisone or Prednisone!To: BTVC-SCD From: mcnease@...Date: Sun, 29 Nov 2009 12:03:57 -0500Subject: zucchini muffins A few people asked for this recipe: Here is the zucchini muffin recipe that I love from the grain free gourmet cookbook by Jodi Bager and Lass (which I highly recommend) My family snacks on these all the time Zucchini Muffins 3 large zucchini 4 1/2 C almond flour 1 1/2 T ground cinnamon 1 1/2 t baking soda 1/2 t salt 3 eggs 1/4 C sunflower oil 6T honey 1/2 T vanilla 1/2 t cider vinegar Peel and grate zucchini. Place in the middle of a dish towel and wring out all the liquid. You should have appx. 3 heaping cups. Set aside. In a large mixing bowl, combine the almond flour, cinnamon, baking soda and salt. In another bowl, combine the zucchini, eggs, oil, honey, vanilla and cider vinegar. Add the dry ingredients into the wet and stir until well combined. Bake muffins for 50 minutes at 310, until the top springs back when gently pressed with your finger. NOTE - the recipe says 50 minutes, but mine are always ready at 30-35 minutes. Check early. Hotmail: Trusted email with Microsoft's powerful SPAM protection. Sign up now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2009 Report Share Posted November 29, 2009 Yes - T=tablespoon and t=teaspoon I'm sure you could use olive oil, you would have that very distinctive taste in there tho. However, it's not much. zucchini muffins A few people asked for this recipe: Here is the zucchini muffin recipe that I love from the grain free gourmet cookbook by Jodi Bager and Lass (which I highly recommend) My family snacks on these all the time Zucchini Muffins 3 large zucchini 4 1/2 C almond flour 1 1/2 T ground cinnamon 1 1/2 t baking soda 1/2 t salt 3 eggs 1/4 C sunflower oil 6T honey 1/2 T vanilla 1/2 t cider vinegar Peel and grate zucchini. Place in the middle of a dish towel and wring out all the liquid. You should have appx. 3 heaping cups. Set aside. In a large mixing bowl, combine the almond flour, cinnamon, baking soda and salt. In another bowl, combine the zucchini, eggs, oil, honey, vanilla and cider vinegar. Add the dry ingredients into the wet and stir until well combined. Bake muffins for 50 minutes at 310, until the top springs back when gently pressed with your finger. NOTE - the recipe says 50 minutes, but mine are always ready at 30-35 minutes. Check early. Hotmail: Trusted email with Microsoft's powerful SPAM protection. Sign up now. No virus found in this incoming message.Checked by AVG - www.avg.com Version: 8.5.426 / Virus Database: 270.14.87/2534 - Release Date: 11/29/09 07:49:00 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2009 Report Share Posted November 29, 2009 Also, do you have to use sunflower oil? I don't have any... i'd be using olive oil. I am not baking yet but I use olive oil in everything I need oil for, because that's the one that agrees with me. It doesn't add a lot of olive taste it just isn't as bland as the usual ones.. Quote Link to comment Share on other sites More sharing options...
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