Here’s another tasty way to use up your bounty of zucchinis. These tasty muffins are lovely. They are light and fluffy and have a “cheesy” flavor that comes from the nutritional yeast and the dry mustard. These muffins make a lovely Sunday morning or holiday brunch.
Yield: 7 med. large muffins
- 1½ cups self-rising flour
- 1/4 cup chives, snipped in small pieces
- ½ teaspoon salt
- 1 egg replacement
- 1 cup zucchini, grated
- 3/4 cup non-dairy milk (I used almond milk)
- 1/4 cup vegetable oil
- 4 tablespoons nutritional yeast
- 1 teaspoon dry mustard powder
- Preheat the oven to 400 F (205°C).
- Grease a muffin pan and/or line with paper liners.
- Grate the zucchini and place in a sieve to drain the water off.
- Place the self rising flour in a large mixing bowl.
- Add the salt nutritional yeast and dry mustard to the self-rising flour and whisk to mix.
- In a smaller mixing bowl, place the non-dairy milk.
- Add the egg replacement and mix well.
- Add the oil to the non-dairy mixture.
- Chop the chives.
- Add the chives to the flour mixture and lightly mix.
- Add the zucchini to the flour mixture and again lightly mix. This process will dredge the zucchini so that it does not sink to the bottom of the muffins.
- Add the wet mixture to the dry and gently stir only to evenly moisten the mixture.
- Scoop the batter evenly into the muffin cups and perhaps sprinkle the tops with chives.
- Place in the oven to bake for 25 minutes or until lightly golden brown.
- When done, remove and enjoy warm.
I made 7 medium large muffins. You can make 12 regular sized from the recipe, or more mini muffins.
Adapted from http://www.bellaonline.com/articles/art52621.asp