September is a transitional month, when summer fades into fall…or at least we hope so here in scorching So Cal. To honor this not-summer, not-yet-fall time of year I’m sharing a delicious plant-based muffin that melds the best of summer and autumn.
Zucchini Muffins!
These delectable gems truly are a “transitional” muffin, as the star flavors are the last of the farmers market summer zucchini squash blended with the warm spices we associate with fall. To keep it lighter than the predictable pumpkin spice options that flood the food aisles this time of year, I use only cinnamon and fresh grated nutmeg. This lets the subtle flavor of the zucchini shine through with each bite. A single flax egg (recipe follows) along with full fat vanilla almond milk yogurt replaces the hen eggs and adds moisture. Walnut oil, my new favorite fat for baking, adds richness and a depth of flavor that plain old canola oil never can. If you’ve been reading my recipes for some time now, you know that I’m all about the mix-ins. A combination of toasted walnut pieces and dark chewy Thompson raisins add lots of flavor and texture to the dense yet fluffy crumb. This is a nutritious and fiber rich muffin that’s great for breakfast, snack time or dessert.
Now, one thing we all want when we bake muffins is a nice domed top. There’s a trick to that. A hotter oven to start and then a reduction in temperature. The often-touted 425 for 5 minutes and then 375 for another 15 – 20 minutes just didn’t work in my oven. So I’ve tweaked this baking process and this is what worked like a charm for these muffins: bake at 400 degrees for about 15 minutes, check to see if they’re cooked through (my weren’t) and then reduce the oven to 375 to prevent the tops from over-browning, and bake another 4-5 minutes. Perfect! Now, that’s my oven. All ovens are different, so you’ll want to be prepared to make a few batches to get it just right for your oven. Baking is complex and unpredictable at times so have patience and keep trying!
If you’re like me and are more than ready for sweater weather and boots, while still wearing a T-shirt and sandals, these muffins will be extremely satisfying.
Ooh, I think I just felt a cool, crisp breeze!
Zucchini Muffins
Makes 12
1 ¾ cups (220 grams) AP flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¼ tsp ground cinnamon
¼ tsp fresh grated nutmeg
½ cup walnut oil (preferred) or vegetable oil
½ cup packed organic light brown sugar
½ cup organic white sugar
1 flax egg (recipe follows)
1 5.3 oz. container vanilla almond milk yogurt at room temperature
1 and ½ cups shredded zucchini (about 2 zucchini)
½ cup toasted walnut pieces
½ cup Thompson raisins
Preheat oven to 400 degrees with the oven rack in the center.
Line a muffin pan with paper liners.
In a large mixing bowl whisk together the dry ingredients, including the spices, and set aside.
In another mixing bowl, whisk together the oil, 2 sugars, flax egg and the container of yogurt until well combined. Add the zucchini and mix well.
In the large bowl with the flour mixture, make a well in the center, moving the dry ingredients up the sides of the bowl. Pour the wet mixture into the well. Stir the flour into the wet ingredients until just mixed. Do not over mix. Add the walnuts and raisins and stir in gently to combine.
Use an ice cream scooper or large spoon to fill the muffin liners. You should have enough batter to fill them ¾ full.
Bake for 15 minutes at 400 degrees. Use a toothpick to check if the interior is baked. The toothpick should come out dry. If it does, remove from the oven. If not, reduce the temperature to 375 and bake another 4-5 minutes. Cool in the pan for five minutes then remove each muffin to a baking rack to fully cool. Cover and store at room temperature for 4 days. They freeze well.
Flax Egg
One flax equals one hen egg
1 T ground flax meal
3 T water
In a small bowl vigorously stir the flax meal and water together until well combined. Put in the refrigerator for 5 minutes to thicken up. Once thickened use immediately.
