Thursday, April 3, 2008

Sugar-Free Zucchini Muffins

The biggest challenge in my life at present is that we are trying to go yeast free for the health benefit of my son. This is a HUGE change. Because on a yeast free diet - and we are mainly on Stage 1 of this diet - we have to eliminate: yeast, sugar, chocolate (fermentation), peanuts (mold), maltodextrin and other "malts" (which are in everything), vinegar (which is in everything else) and certain fruits: apples, grapes, bananas and any products with apples, grapes (raisins) and bananas. Oh - also, no aged cheese. AH! Right? Well, it certainly takes some getting used to and I spend a lot more time at Whole Foods. (My pal, Shirley, calls it Whole Paycheck.) But at least it's down the street.

But Magoo LOVES muffins. Do you know the muffin man? Yes, it's my son. So here's a recipe from Feast Without Yeast for Zucchini Muffins.


4-5c. grated zucchini
1 c. unprocessed honey (unprocessed honey retains more nutrients than processed)
1/3 c. melter butter (no margarine)
2 large eggs
3 c. whole wheat pastry flour
1/2 tsp. salt
1 T. baking powder
5/8 tsp. allspice
1 tsp. cinnamon

Preheat oven to 350F. Line muffin pans.

Grate the zucchini and place in a colander to let it drain. Occasionally, press on it to smush the extra liquid out. Set aside.

Beat (by hand or electric mixer) honey, butter and eggs.

In a separate bowl, mix the dry ingredients.

Add the dry ingredients to the wet ingredients and mix. Then fold the zucchini in by hand.

Fill muffin pans 3/4 full and bake for 20 minutes. (If you're doing bread loaves, bake for 35-45 minutes. Loaves will come out denser than muffins.) Makes about 24.

Magoo took one look at the zucchini on the top and said, "That's seaweed." I assured him it was not seaweed and he gave it a try. He loved them! *phew* Keep a few in tupperware and freeze the rest.


1 comment:

äiti said...

Oh yay---so glad he liked the muffins. You go, mama.