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Categories:
flour whole wheat flour baking soda baking powder salt ground ginger ground cinnamon ground cloves flax seeds safflower oil zucchini carrot prune juice maple syrup
Viewed: 56 - Published at: 9 years agoIngredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons flax seeds, ground, plus 6T water
- 1/2 cup safflower oil
- 1 medium zucchini, shredded
- 1 small carrot, shredded
- 1 cup prune juice
- 1/4 cup agave nectar or 1/4 cup maple syrup
Method
- Preheat oven to 350F Line or grease muffin pan.
- In large mixing bowl, whisk together first 8 ingredients.
- In a separate bowl, mix together oil, juice, agave, zucchini and carrot.
- In a small sauce pan, heat flax and water over medium heat and stir constantly until thick and gooey--similar to the texture of egg white. Stir into zucchini/carrot mixture.
- Stir the wet ingredients into the dry ingredients to make a batter.
- Spoon into muffin pan.
- Bake for 23 to 25 minutes until tops are lightly browned.
