Delicious Zucchini Muffins
Here is a special recipe just for us roses from the wonderful chef Stephanie Goldfarb-Kemp. She is a private chef and caterer whom I met through my friend Eco-Goddess Jena King. Stephanie specializes in wheat free, organic, healthy meals that taste incredible. These muffins retain their moisture and are great to have for quick morning breakfasts or afternoon snacks. I know she experimented for months with various wheat free ingredients to get the right consistency. Teff flour I’m discovering is a great alternative to wheat introduced to us from Ethiopia.
1 cup teff flour
1 cup gluten free oat flour
1 1/4 cups sweet potato flour
1 teaspoon fine sea salt
1 3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup safflower oil
4 eggs beaten
1/2 cup of water
2 cups grated zucchini
juice of half a lemon
Preheat oven to 350 degrees F. In a large bowl combine flours, salt, cinnamon, nutmeg, baking powder, baking soda and sugar. In a separate bowl combine eggs, oil, zucchini , water and lemon juice. Mix wet and dry ingredients. Bake in standard lined cupcake pans for 40 minutes or until a tester comes out clean. I usually use and wooden skewer.
