Dairy-Free Zucchini Bran Walnut Muffins |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Adapted from Gourmet magazine's Zucchini Raisin Bran Muffins. Ingredients:
2/3 cup all-purpose flour |
2/3 cup whole-wheat flour |
2/3 cup bran |
2 teaspoons double-acting baking powder |
3/4 teaspoon salt |
1 teaspoon cinnamon |
1/4 teaspoon ground cloves |
1/2 cup earth balance soy spread, softened |
2/3 cup sugar |
2 large eggs |
1 teaspoon vanilla |
1/4 cup soy milk |
1 cup chopped walnuts |
2 cups zucchini, coarsely grated |
Directions:
1. Preheat the oven to 375°F.
2. In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves.
3. In a large bowl with an electric mixer cream the soy spread with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla.
4. Beat the flour mixture into the sugar mixture, beat in the soy milk, and stir in the walnuts, and the zucchini. Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.
|
|