Muffin recipe
Source of Recipe
maria
4 eggs
1 cup maple syrup
2 cups grated zucchini or pumpkin
1 cup melted butter
2 tsp baking soda
1/cup yogurt or kefir
3 1/2 cup of flour (I use sprouted. Use 3 3/4 if using regular flour)
1/2 tsp nutmeg
1 tsp ground cloves
1 tsp ground cinnamon
Preheat oven to 325F. Grease two 9x5 loaf pans (I do a muffin pan and a
small loaf pan)
Beat eggs and maple syrup. Add zucchini or pumpkin and butter.
Dissolve baking soda in yogurt or kefir.
Stir flour with spices, and add to zucchini or pumpkin mix. Add yogurt or
kefir.
Pour in pans.
If two loaves, put in oven for 1 1/2 hours (check after one hour with
stick). If muffins, half an hour is enough. Check with stick.
This makes a non-crumbly, somewhat dense and not too sweet muffin. We
like the soaked muffin recipe in NT as well, but they are more crumbly.
I am bummed that sprouted flour has a higher glycemic index, but oh,
well, I don't use it all that much, just for a few things that work
better: cookies and non-crumbly muffins!
If you want to buy sprouted flour:
http://www.creatingheaven.net/eeproducts/eesfc/orderform.html or for
mixes: http://www.essentialeating.com/ComingSoon.htm Whole sprouted wheat
flour is 1.70 a lbs. Not cheap but not exuberant either for those
occasions.
Hope yours turn out non-crumbly as well. You never know with these
things!
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