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Sunday, March 18, 2007

St. Patrick's Day Zucchini Muffins

St. Patrick's Day is a pretty big deal here in Jackson. There's a big parade, featuring a phenomenon called Sweet Potato Queens, which I won't even try to explain, especially because being a newcomer I don't really understand it myself. Suffice it to say that there are a lot of big-haired, gaudily-clad women with artificially enhanced chests parading through the streets. I mean bigger hair and more gaudy and enhanced than usual! Here's a shot of a few ladies who weren't even part of the parade:

Mals St. Patricks Day Parade

Since we were planning on being at the parade during lunchtime, I knew I needed to get a hearty breakfast into my two girls (E. plus a spare), and since one of the two isn't a vegetarian (her favorite breakfast is bacon) I figured I'd probably better stick to sweeter breakfast foods. So, to honor the day, I made muffins with a "secret St. Patrick's Day fruit." Yes, they figured out that zucchini is really a fruit, but by that time they were happily chowing down on these lemony muffins with cinnamon crumb toppings.

Green Muffins

Zucchini Muffins with Cinnamon-Crumb Topping
(click for printer-friendly version)

There's just a little bit of margarine in the crumb topping which, divided over 12 muffins, doesn't even affect the fat count. But leave the topping off if you want--or double it, if you're feeling decadent.

Dry ingredients:
2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar
1/4 cup raisins
1/4 cup chopped walnuts (optional)

Wet ingredients:
1 1/2 teaspoons Ener-G egg replacer
2 tablespoons water
1 1/4 cup shredded zucchini, packed
1 tablespoon lemon zest
1 teaspoon lemon juice
1 tablespoon agave nectar (or other liquid sweetener)
1 1/4 cups fat-free soymilk or other non-dairy milk

Optional Cinnamon Crumb Topping:
1 teaspoon margarine
1/2 tablespoon demerara sugar
1/2 tablespoon flour
1/4 teaspoon cinnamon
(Use a fork to combine until crumbly.)

Preheat oven to 400 F. Line a muffin pan with paper or silicone liners or spray well with non-stick spray.

In a large mixing bowl, combine the dry ingredients. In a medium bowl, whisk the Ener-G egg replacer powder with the water until foamy. Add the remaining wet ingredients and stir to combine.

Add the wet ingredients to the dry and stir just until combined. Do not over-stir. Batter will be very heavy. Spoon into muffin cups, dividing batter equally among the cups. Sprinkle the center of each muffin with a little Cinnamon Crumb Topping, if desired, and bake until a toothpick comes out clean, about 20 minutes.

As a special tribute to St. Patrick's Day (and to get my daughter and her friend to try the muffins) I sprinkled some of them with green sugar. It worked!

Green Muffins

Makes 12 muffins. Each muffin without optional ingredients contains 126 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 241mg Sodium; 3g Fiber.

With walnuts but without topping, each contains 142 Calories (kcal); 2g Total Fat; (11% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 241mg Sodium; 3g Fiber.

With walnuts and topping: 148 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 245mg Sodium; 3g Fiber.

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35 Comments:

Blogger jenny said...

Congratulations!!!!

5:31 PM, March 18, 2007  
Blogger Candi said...

Happy St. Pat's day! The ladies in green are a funny sight!! I prefer your muffins though! Lol!

The muffins look great! I love how low in fat they are!

9:04 PM, March 18, 2007  
Blogger Mandira said...

The muffins look fabulous. Perfect for St Patrick's day party. :)

9:04 PM, March 18, 2007  
Blogger Baroness Bovine said...

I love that you used Agave in this recipe. I have a neat zucchini bread recipe but I will be trying this one this summer.

9:34 PM, March 18, 2007  
Blogger sarchan said...

I love zucchini bread. And muffins are even better! Just a question: is white whole wheat flour the same as whole wheat pastry flour?

9:51 PM, March 18, 2007  
Blogger bazu said...

Happy St. Paddy's day! It looks like you've created yet another delectable muffin- you know I'm eventually baking these!

10:03 PM, March 18, 2007  
Blogger aTxVegn said...

I would have never guessed St. Pat's Day to be a big deal in Jackson!

The muffin looks wonderful. I have never had any luck with zucchini bread, which I love, but since I ALWAYS have luck with your recipes, I'll definitely give these muffins a try.

10:12 PM, March 18, 2007  
Blogger funwithyourfood said...

those are so green! It looks like there must be food coloring in there

11:11 PM, March 18, 2007  
Blogger theONLYtania said...

Hey! I wish I had gone to a parade, it looks so neat! The muffins look good! Where'd you get the green sugar?

3:31 AM, March 19, 2007  
Anonymous Mitsuko said...

I'm always on the look for healthy muffins but I've never tried with zucchini. Now, with this recipe, I have no excuses!

4:50 AM, March 19, 2007  
Blogger Veg-a-Nut said...

We love zucchini bread and I am sure we will love these muffins. Your muffins always turn out so yummy. I will be making these for sure.

9:24 AM, March 19, 2007  
Blogger bee (jugalbandi.info) said...

sneaky susan always makes me laugh.

bee

1:34 PM, March 19, 2007  
Blogger Karina said...

Green goodness! And sneaky. Excellent.

;-)

5:00 PM, March 19, 2007  
Blogger Midwest Vegan said...

It's funny how certain holidays (like St. Patrick's Day) bring out the wierdness in people. Your muffins look great.

6:48 AM, March 20, 2007  
Blogger Johanna3 said...

this muffins looks so cute, and great! i never taste zuccini, not easy to found here. but i will love to eat them like this.

12:24 PM, March 20, 2007  
Blogger Mikaela said...

Those muffins look so cute! :)

12:35 PM, March 20, 2007  
Blogger Good-Dees said...

Made them this weekend-
and I will be making them again - they were extremely yummy.
I was confused on the topping - it didn't make much at all- do I need to double it, I only got enough topping to put a dime size dot on each muffin.

9:35 AM, March 26, 2007  
Blogger SusanV said...

A dime-sized dot is about what I had. I was trying to be sparse with the margarine, so if you want a topping that will really cover the muffins, rather than just a taste, doubling is in order. I also made some without the topping but with demerarra sugar sprinkled on top, and they were good.

I'm glad you liked them, even scantily-dressed! :-)

9:43 AM, March 26, 2007  
Blogger Fatchan said...

I want to try this although I'm confused as to what 'white whole wheat' flour is. Living here in NZ doesn't give me a lot of options and I'm never sure what flour to get.

Our local bakery sells the most divine sundried tomato and zucchini muffins but unfortunately they have egg in and although on occasion I've been naughty I just don't really want to eat the egg. So I'm hoping I can use your recipe as a base at least.

6:06 PM, April 19, 2007  
Blogger SusanV said...

White whole wheat flour is a fairly new variety of flour that is whole-grain but lighter in color and taste than regular whole wheat (or graham) flour. You could use regular whole wheat flour, which may turn out a little on the heavy and "healthy" side, or use half whole wheat and half white flour. Let me know how it turns out for you!

6:32 PM, April 19, 2007  
Anonymous Anonymous said...

Do you think these would work with brown rice flour for the white whole wheat flour? Or would you make other changes too? Thanks! ~M (I can't sign in)

10:20 PM, April 29, 2007  
Anonymous Anonymous said...

Is 1 1/2 teaspoons Ener-G egg replacer + 2 tablespoons water equal to one egg? I do not have Ener-G but eat eggs and/or the other common egg replacer of flax seed (could I sub flax - how much?) I appreciate it.

10:26 PM, April 29, 2007  
Blogger SusanV said...

Hey ~M, I've had mixed results with rice flour, so if I were you, I'd probably get advice from someone more knowledgeable about GF than I am. My guess is that you'd need something to help bind it, like xanthan or guar gum, but I haven't tried it so I can't give you any amounts.

10:27 PM, April 29, 2007  
Blogger SusanV said...

Yes, that's equivalent to one egg. For flax seed, you could mix 1 tablespoon ground flax seed with 3 tablespoons warm water. Let it sit until thickened.

6:35 AM, April 30, 2007  
Blogger pinkr0bot said...

Yum! I made them with regular whole wheat pastry flour, but they were really light and delicious still. I think I should invest in some of those nice silicone baking cups though because they stick to the paper a lot with no fat!

11:08 PM, May 17, 2007  
Blogger Sarena Shasteen said...

I made these a couple of weeks ago and they were so good! I highly recommend them! My kids loved them too!

1:22 PM, September 17, 2007  
Anonymous nora said...

I made these last night for the first time for a potluck; they were absolutely delicious! Everyone loved them! Luckily, there weren't enough people there to polish them all off so I got to take the rest home for me :)

7:12 PM, November 09, 2007  
Blogger Animal-Friendly said...

I had been craving zucchini muffins for weeks and this recipe definitely cured my craving. Thanks so much and I will be making these again!

8:47 PM, December 09, 2007  
Anonymous Anonymous said...

Really really great! I wonder if Vegan Restaurants will do anything special for St Paddy's Day

2:52 PM, March 08, 2008  
Blogger joaquin said...

I had those, they are so good, zichini muffings. Also sundried tomatoes are great.
Tks for the recipie.

2:47 PM, March 09, 2008  
Anonymous moonwatcher said...

Susan, these are fabulous! (Ever since I read this last winter, I've been waiting for months for fresh garden zucchini to try them). The results were ambrosial. I made thme twice with my neighbor's yellow zucchini, once with lemon zest, and the next time with orange zest. Both were a hit. Now I'll be trying them with my green ones. . .thanks for a delicious muffin recipe!

2:03 PM, August 26, 2008  
Anonymous Anonymous said...

HI. I am from Denmark, and far as i know, we don't have egg replacement here. Is egg whites okay ?

8:44 AM, October 26, 2008  
Anonymous Anonymous said...

These were great! I had a craving for some zucchini bread and wanted to see if you had a recipe for it. These muffins really hit the spot, I used some macadamia nuts I had because I didn't have walnuts and I misread the directions for the cinnamon topping and used a too much butter but I added some oats to thicken it up and it made quite a lovely topping. Susan, I have made several of your recipes and I am blown away everytime, nobody can ever believe it's vegan! Keep it up, you are very appreciated!

7:35 PM, November 04, 2008  
Blogger jennyfurlynn said...

i've never made anything baked with zucchini before so i was eager to try these-they smell *so* good! and they came out great.

thanks susan! :)

12:11 PM, March 18, 2009  
Blogger Dawn said...

I know it's been a long time since the original post and the original question about brown rice flour, but I just stumbled across this recipe and made a gluten free version. In my experience plain brown rice flour makes things to crumbly (and too grainy for my taste). Here's my version http://veg-am.blogspot.com/2009/05/when-was-last-time-you-saw-gf-muffin.html

4:41 AM, May 19, 2009  

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