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With squash and zucchini still leftover from Saturday’s farmer’s market, plus some pink and red currants that were too bitter to eat on their own, I decided the only thing to do was make muffins. A little wheat flour, flaxseed, buckwheat honey and rice milk (plus a trip to the corner store for baking powder and baking soda) later, I had muffins that are sweet enough to eat for dessert but healthy enough to eat for breakfast.
Because I only had one small muffin tray with six mini-muffin-size cups*, I put the remaining batter in a bread-loaf pan. I am not really versed in bread-making, so I don’t now if there’s some special thing that needs to be done to officially make something bread, but this mix seemed to work just fine as either bread or muffins, with the bread requiring just a little more time in the oven.
Zucchini, Summer Squash & Currant Muffins
Ingredients:
1 ¼ cup whole wheat flour
¼ cup whole ground flaxseed meal
½ cup rice milk
3 eggs or ¾ to 1 cup applesauce
2 tablespoons buckwheat honey (or other dark, semi-sweet honey)
½ cup sucanat (dried cane juice sweetener. This is just what I had; you could just as easily use brown sugar or can sugar or something like that, or try replacing with agave nectar)
1 teaspoon baking soda
2 teaspoons baking powder
½ cup pink and/or red currants
1-2 cups finely shredded summer squash and/or zucchini
1 teaspoon salt
dashes of ground cinnamon, nutmeg, and ginger
Preparation:
Preheat over to 350 degrees. Mix together flour, flaxseed meal, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
In smaller bowl, combine rice milk, eggs or applesauce, buckwheat honey, and sucanat. Mix in shredded zucchini and summer squash, and currants.
Combine ingredients in smaller bowl with flour, etc. Stir/whisk together.
Fill muffin cups (or loaf pan). Let muffins cook about 20-35 minutes (you’ll probably need to do the old toothpick/fork-test to see if they’re done, since exact time depends on your oven, what you’re baking in, etc.).
Bread should bake for 45 minutes to an hour. Let cool, and enjoy—with the squash and flaxseed, buckwheat honey and minimal sugar, these muffins are low-cal (similar recipes say about 100 calories per regular-sized muffin) and good for you, besides being something you’ll want to gobble up immediately.
* I have this terrible problem with ordering very tiny things from Amazon, because they make them look bigger in the pictures and I always forget to read the actual dimensions (you should see my tiny metal shelf and tiny dust-buster…).
** generally, I would make these vegan, but I had a bunch of fancy brown eggs in the fridge
(Muffin recipe inspiration via Happy Herbivore)
