Don't tell the kids....Sneak Veggies into your Spring Baking!
Posted by Playmaker Sports on
Don't tell the kids....Sneak Veggies into your Spring Baking!
I seem to be on a bit of a muffin kick lately, discovering new recipes and exploring with different flours. It could be that, or during this past winter, I am always tempted by my local Cafe's Dulcie May Kitchen's spread of delicious spread of muffins, cookies, pastries and slices but I always resist. However, I am left craving a delicious muffin or pastry to go with my morning coffee.
This is also a great recipe for those fussy eaters, kids or people who don't like veggies to sneak in those extra nutrients.
Kumara, Courgette, Buckwheat & Coconut Muffins
(Gluten Free, Dairy Free, Vegan Option, Sugar Free)
Ingredients (16 muffins)
1 cup buckwheat flour (or organic whole wheat)
1 cup coconut flour (or white flour)
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
2 tsp baking powder
1/2 tsp salt 1
/2 cup xylitol (or 1/2 cup regular organic white sugar))
1/2 cup coconut oil ( or canola oil/ apple sauce)
1/3 cup non-dairy milk
2 Organic Free Range Eggs
1 tsp vanilla extract
1 cup grated courgette
1 1/2 cup mashed kumara (skin peeled)
1/3 cup raisins/ or chocolate chips (optional)
Instructions:
Start by preheating oven to 190 degrees C.
Using a box grater (or food processor attachment if you are fancy), carefully grate 1 cup of freshcourgette. For me it took three small zucchinis to yield a cup.
Combine all dry ingredients in a large mixing bowl and stir to combine. Combine all wet ingredients (including egg and kumara) and add to the dry mixing bowl.
Add zucchini, raisins/ or chocolate chips, and fold in using a spatula or mix in with your hands. Even though it’s messy, I found using my hands to be the most effective way to get everything thoroughly combined.
Spoon batter into muffin cups. I apologize in advance that this recipe doesn’t make a yield that fits the standard muffin pan (12) Bake for 30 minutes or until golden brown and cooked through.
Allow muffins to cool on a cooling rack before storing. But make sure to taste at least one piping hot out of the oven. That is always how a muffin tastes best.
Garnished with raw banana slice and fresh walnuts
Natalie is an Auckland based Blogger and Health Enthusiast. She Blogs over Nat Attacks A Balanced life, for more information, recipes and inspiration follower her blogsat www.natattacks.wordpress or find her on facebook at https://www.facebook.com/NatAttacksABalancedLife