I posted about the muffins I made this weekend on Twitter and got a request for the recipe. While I got the basic structure of the recipe from Food Renegade, I made enough changes on my own that I’ll post my recipe. It’s zucchini time, and I tend to go a little overboard buying them at the market. Especially when the farmers have started selling them in bundles rather than individually. And the little buggers last for a while in the fridge, so I felt like using up some week-or-more-old zucchini this weekend.
This is a recipe using gluten-free flours. Since millet and sorghum are both whole grain flours, I soaked them in yogurt, water, and a splash of lime juice overnight. Then, I added more sweet rice flour to the batter in the morning, which I did not soak, since it’s not a whole grain flour. If you’re making this with wheat flour, you’ll probably want to soak all your wheat flour, which will make the soaked mixture thicker. Also, moisture + time + room temperature soaking will activate gluten, so a soaked-wheat-flour version of these will have a stretchier batter.
65g sorghum flour
65g millet flour
15g ground flaxseeds
1 6-oz. container of whole-milk yogurt
2 oz. water with a splash of lime juice
2 Tbsp. ghee, at room temperature
1 egg and 1 egg yolk
1/2 tsp. salt
cinnamon, nutmeg, and ginger, to taste
1 tsp. baking soda
60g sweet rice flour
125g grated zucchini (about one small-to-medium)
handful of walnuts, soaked, dried, and chopped
Mix together the sorghum, millet, flax, yogurt, water, and lime juice in a container. Allow to soak overnight. Beat together the ghee, honey, egg, egg yolk, salt, and spices. Add the soaked mixture, sweet rice flour, and baking soda. Fold in zucchini and nuts. Fill lined muffin tins with 1/3 cup of batter each and bake at 350 degrees for 30-45 minutes, until browned, springy, and a toothpick comes out clean. Cool for 10-15 minutes before eating with lots of butter. Makes 10 muffins.
This post is part of Real Food Wednesday at Kelly the Kitchen Kop.