Wednesday, April 10, 2013

Zucchini Fig Muffins



Since I bought my bag of organic dried mission figs the other day and made these cinnamon fig muffins. I had to try something else. I wasn't sure what else to make until I walked into my local health food store the other day and they had fresh zucchini fig muffins just out of the oven. Of course I bought one, I had to try these. I wasn't sure how I would like the combination but it turned out it was amazing! Now I knew what to do with my extra figs. I had to recreate this muffin. Here is my version, which is gluten free, dairy free, nut free, soy and corn free and not too sweet. If the combination doesn't sound good to you, make them anyway and trust me you will love these!

Makes 12 muffins

2 cups of gluten free flour mix
1/2 cup evaporated cane sugar
1/2 teaspoon xanthan gum
1/2 teaspoon sea salt
1 tablespoon baking powder
1 teaspoon baking soda
2 eggs
1/2 cup safflower oil
1 cup rice milk (if you can eat nuts almond milk works also)
1/2 cup diced organic dried black mission figs (pulse in a food processor)
1 cup finely diced (in a food processor) zucchini (about two small or one large zucchini)

Directions
Preheat oven to 350 degrees and line a muffin tin with paper liners. In a large bowl combine the flour mix, sugar, xanthan gum, salt, baking powder and baking soda. Stir together. In another bowl whisk the eggs, oil, and milk until combined. Add the wet ingredients to the dry and stir together. Stir in the figs and zucchini. 

Spoon into muffin tins. Bake for 25 minutes.

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