RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, MICHELLE ITZKOWITZ
These healthy blueberry zucchini muffins are bursting with warm freshly baked blueberries and a sweet crumb topping, you’d never guess they contain a vegetable! Try them fresh out of the oven with melted butter. YUM!
Whole Wheat Blueberry Zucchini Muffins
1.5 cups whole wheat pastry flour
1/3 cup ground flaxseed
1/3 cup brown sugar
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 cup applesauce
1/2 cup unsweetened vanilla almond milk
1 tsp vanilla extract
1/3 cup coconut oil
1 cup shredded zucchini, squeezed dry
3/4 cup blueberries (go out and pick them!)
2 T coconut oil
1/4 cup whole wheat pastry flour
1/4 cup brown sugar
Preheat oven to 350℉.
Shred the zucchini by hand or using a shredding attachment for your food processor. Then, make sure to squeeze the zucchini strands dry of as much excess liquid as possible. Use kitchen towels or 3 layers of paper towels.
Combine all dry ingredients (flour, flax, sugar, baking soda, salt and cinnamon) in a large bowl. Mix well.
Add all wet ingredients to another medium size bowl (coconut oil, applesauce, milk, egg, vanilla extract) and whisk until combined.
Add wet ingredients to dry and mix until just moistened. Fold in shredded zucchini and blueberries.
Divide batter among 12-14 greased or lined muffin cups.
In a small bowl mix together crumb topping ingredients. Add a sprinkle on top of each muffin. Bake for 20-25 minutes or until they are golden brown and inserted toothpick comes out clean.