Delicious Muffin Alert!!
If you’re looking for a tasty and healthy muffin to add to your baking repertoire then I think I found one. No wait, let me rephrase that, I know I found one.
This recipe is courtesy of the cookbook Run Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky. You can find it on page 42.
This recipe is easy to follow and all the ingredients are easily found in either the regular isles of your favourite grocery store or within the health food section. This time around I actually had all the ingredients with one exception, the zucchini. I did end up making a quick trip to a grocery store in middle of preparing the ingredients because, it turned out my eyes miscalculated how much maple syrup was left in the bottle that I had on hand.
An option was given to use gluten-free rolled oats if sensitive to gluten. I have a wee bit of a sensitivity to gluten so I chose to use gluten-free oats. I noted the authors called for the muffin cups to be filled to the brim. Normally, I wouldn’t do this as I always try to avoid any post baking scrubbing, but this time I trusted the authors (and my instinct).
Recommended baking time is 25-35 minutes. I split the time and baked mine for 30 minutes. As you can see, 30 minutes worked for my oven. The texture and taste of these muffins is fantastic. Would I make them again you ask? I definitely would.
Happy Baking Everyone!