Zucchini Muffins with Cinnamon-Crumb Topping
INGREDIENTS
- Cooking Time: 20
- Dry ingredients:
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup sugar
- 1/4 cup raisins
- 1/4 cup chopped walnuts (optional)
- Wet ingredients:
- 1 1/2 teaspoons Ener-G egg replacer
- 2 tablespoons water
- 1 1/4 cup shredded zucchini, packed
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon agave nectar (or other liquid sweetener)
- 1 1/4 cups fat-free soymilk or other non-dairy milk
- Optional Cinnamon Crumb Topping:
- 1 teaspoon margarine
- 1/2 tablespoon demerara sugar
- 1/2 tablespoon flour
- 1/4 teaspoon cinnamon
- (Use a fork to combine until crumbly.)
DIRECTIONS
- Preheat oven to 400 F. Line a muffin pan with paper or silicone liners or spray well with non-stick spray.
- In a large mixing bowl, combine the dry ingredients. In a medium bowl, whisk the Ener-G egg replacer powder with the water until foamy. Add the remaining wet ingredients and stir to combine.
- Add the wet ingredients to the dry and stir just until combined. Do not over-stir. Batter will be very heavy. Spoon into muffin cups, dividing batter equally among the cups. Sprinkle the center of each muffin with a little Cinnamon Crumb Topping, if desired, and bake until a toothpick comes out clean, about 20 minutes.
- As a special tribute to St. Patrick's Day (and to get my daughter and her friend to try the muffins) I sprinkled some of them with green sugar. It worked!
- (taken from blog.fatfreevegan.com)