These are literally the best zucchini muffin I've tried. They taste much better than zucchini bread. The light lemon twist makes them ever so scrumptious!
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 OR turbinado
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 - I used turbinado since I didn't have fancy sugar
1/2 tablespoon flour
1/4 teaspoon cinnamon
(Use a fork to combine until crumbly.)
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 son to try the muffins) I sprinkled some of them with green sugar. He ate one and asked for more!
Makes 12 muffins.
CREDIT GOES TO:
http://blog.fatfreevegan.com/2007/03/st-patricks-day-zucchini-muffins.html
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