Recipes

[lavendersage]

I baked these early yesterday morning before it got really hot. It's 106 right now!

I recently bought chia seeds and added some to this recipe. These turned out dense, moist, delicious and pretty healthy! They are lightly sweet. After I baked them I thought about adding sugar to the top but they were good as is! I adapted a recipe from Cooking Light, June 1995

Zucchini Lemon Muffins

2 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 egg, beaten

1 cup shredded zucchini- skin on

lemon zest of 1 large lemon

3/4 cup buttermilk

1/2 teaspoon chia seeds

1 teaspoon vanilla extract

1 tablespoon lemon juice

3 tablespoons coconut oil - melted

Combine the dry ingredients in a large bowl. In another bowl, combine egg, zucchini, lemon zest, buttermilk, chia seeds, vanilla, lemon juice and oil. Stir well. Add to flour mixture, stirring just until dry ingredients are moistened.

Divide batter evenly between 12 greased muffin cups.

Sprinkle tops with raw sugar if desired.