I love to wake up on weekend mornings and bake a batch of muffins. I ususally stir up something to fit the season and serve with coffee, tea and fruit. It makes a special breakfast for the family or when we have house guests.
Last month when I was home, my dad gave me some beautiful zucchini. Those tender veggies inspired this muffin.
1 cup unbleached flour
1 cup whole wheat pastry flour
2 tablespoons oat bran
1/2 cup light brown sugar
1 tablespoon aluminum-free baking powder
1 tablespoon ground flaxseeds
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground clove
1/4 teaspoon sea salt
1 cup vanilla soymilk
1 free-range egg, beaten
1/3 cup cold-press canola oil
1 teaspoon pure vanilla extract
1 cup grated zucchini
1/2 cup chopped pecans
Demerara sugar (optional)
1. Preheat oven to 400 degrees. Spray a large muffin tin (6 muffin capacity) with cooking oil. Set aside.
2. In a large bowl, whisk together whole wheat pastry flour, unbleached flour, oat bran, brown cane sugar, baking powder, ground flaxseed, spices and sea salt.
3. In a medium mixing bowl, whisk together milled cane sugar, soymilk, canola oil, vanilla and egg.
4. Add soymilk, egg, butter and vanilla. Using a rubber spatula, stir until just combined.
5. Gently fold in zucchini and pecans.
6. Evenly spoon into prepared muffin tin. Evenly sprinkle about ½ teaspoon of Demerara sugar over each muffin.
7. Bake in preheated oven for 25-30 minutes or until probe inserted in the center of a muffin comes out clean.
8. Cool on wire rack for 5 minutes and then remove from tin to finish cooling. Serve warm.