After a long week I needed a down day. We had a lazy morning and headed over to my community garden plot in the early afternoon. Picked beets, kale, sweetpeas and our garden neighbour gave me a giant zucchini.
Stopped by La Taqueria for decent but definitely not memorable tacos. Came home for naptime and then up Main Street for veggies and over to Marche St. George for an early dinner of delicious flatbread and great company.
Hannah loves zucchini muffins and after some trial and error this is the recipe that I've concocted that is the tastiest and very healthy.
Spiced Zucchini Spelt Muffins
2 cups shredded, unpeeled zucchini - drain it well in a teatowel twisted tight to push all the liquid out of it. Skipped this step once this week and the muffins were awful!
1/2 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp each ground nutmeg
1/2 tsp salt
1 egg
3/4 cup milk or a combo of milk and plain yogurt
1/4 cup virgin coconut oil or vegetable oil
1/2 tsp salt
1 egg
3/4 cup milk or a combo of milk and plain yogurt
1/4 cup virgin coconut oil or vegetable oil
Preheat oven to 350°.
Lightly coat a nonstick muffin tin with vegetable oil. Lightly mix spelt with zucchini, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
Whisk egg with buttermilk and oil. Combine with dry ingredients until just moistened.
Spoon batter into muffin pan and bake for 30 minutes or until tops are golden and firm to the touch.
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