I'm sorry about the
lack of posting lately. I've been working on some blog stuff in the background
and it's been hard to keep up - I feel like I've been pulled in two different
directions. I promise you all a new and improved Chez Cayenne soon. I hope you
think it's worth the wait!
These are some
quick, savory muffins to have with soup. The basil flavor is really mild in
these, meaning they will go with just about anything. The zucchini and olive oil make these moist
and rich.
Vegan Zucchini-Basil Muffins
1/4 cup sun-dried
tomatoes, cut into small pieces (about 8 halves)
Boiling water
1-1/4 whole wheat
pastry flour
2-1/2 teaspoons
baking powder
1 tablespoons sugar
1 tablespoon
nutritional yeast, optional
1 cup grated
zucchini, from about 1/4 pound
2 tablespoons
julienned fresh basil leaves
1/4 cup olive oil
3/4 cup almond milk
Place the sun-dried
tomato pieces in a small bowl and pour boiling water over the top until they
are just covered. Set aside.
Preheat oven to 425
F. Oil a muffin pan that holds 12-muffins. In a medium bowl, stir the flour,
baking powder, sugar, and nutritional yeast, if using. Stir in the zucchini, basil, olive oil, and
almond milk until the batter is just moistened. Drain the sun-dried tomatoes
and add to the batter. Transfer the batter to the muffin pan. Bake for 20 to 25
minutes, until tops are golden and spring back when touched.
Makes 12 muffins.
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