Featured recipes from Marilu’s table * Savory muffins
Soup weather is just around the corner (or already here, in some places), and that means it’s also time for savory muffins.
If you’re following the Total Health Makeover® program, you may not want to eat savory muffins with your soup – it may be too much food. It depends on the soup, the size of your bowl, and your activity level.
If you – or your family or friends – want more to eat, try one of these healthy savory muffin options.
Keep any extras in a zipper bag in your freezer. They’re good for your child’s brown bag lunch or after-school snack, and they’re good for a mid-afternoon mini-meal.
SusanMik’s Zucchini “Cheddar” Herb Muffins
Green * Makes 12 muffins
(wheat-free)
Preheat oven to 350F. Oil 12 muffin cups (with vegetable oil or non-dairy margarine).
In a liquid measuring cup, mix together:
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1/2 cup vanilla soy milk
1/2 cup water mixed
1 Tablespoon lemon juice or apple cider vinegar
Sift these ingredients into a large bowl:
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1-3/4 cups spelt flour*
1-1/4 cups oat flour*
4 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons sea salt
*can be replaced with whole wheat pastry flour if wheat sensitivity is not an issue
Add the following to the flour mixture and toss to combine:
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1/2 package VeganRella cheddar cheese, grated
1 cup grated zucchini
3 teaspoons dried parsley
2-3 Tablespoons chopped scallions
1 teaspoon dried dill
Whisk together in a small bowl:
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2 eggs worth of egg replacer
1/4 cup soy margarine, melted
1/4 cup apple sauce
the soymilk-water-lemon juice mixture
Add the wet ingredients to the dry ingredients and stir until just combined. Batter will be thick. Spoon into greased/oiled muffin tins. Bake for 30 to 35 minutes at 350F till golden. Cool 10 minutes in pan, then remove to a rack.
Cornbread Muffins
Blue * Makes 12 muffins
1/4 cup Earth Balance, melted
1 cup corn meal
1 cup whole wheat pastry flour or whole spelt flour
1/4 cup Sucanat®
4 teaspoons baking powder
1/2 teaspoon sea salt
1 cup plain soymilk
1 beaten egg
Heat oven to 400F. Line 12 muffin cups with paper liners (we like the unbleached ones from If You Care).
Combine in large bowl with wire whisk – corn meal, flour, Sucanat®, baking powder, and salt.
Combine in small bowl with fork – soymilk, egg, and melted margarine.
Add liquid ingredients to dry ingredients, stirring just until combined. Spoon batter into the muffin cups. Bake 15-20 min. Use clean toothpick test. Top will be dry and probably cracked.
Cool in the pan for 5 minutes, then remove from pan and cool on wire rack.
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October 19th, 2009 at 4:47 am
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