First – a request – I’m planning recipes to post for the next few months and really want to know what you want to see here. There is a poll at the bottom of the brown sidebar – please take it and help me give you the recipes you want most. Thanks!
Olive Oil Zucchini Muffins with Lemon Cream Cheese
I want dessert for breakfast without feeling bad about it. So, I messed around with an old Italian favorite – Olive Oil Zucchini Cake with Lemon Crunch Glaze and came up with a healthier gluten-free, sugar-free version. These muffins have moved to the top of my favorites list.
I know that I still haven’t sold everyone on garbanzo bean flour – but I love the higher protein flour blend I’ve been using. It has a more fiber and protein than other flours without being loaded with fat. Low carb diets have never worked for me – I always feel sluggish and hungry. Instead, I go for healthier carbs and work on balancing carbs, protein, and fat in my diet.
A couple of weeks ago, Trish from Gluten-Free in SLC linked up her Gluten-Free Zucchini Muffins. I had pounds of zucchini on hand at the time – these muffins were inspired by her recipe.
Olive Oil Zucchini Muffins with Lemon Cream Cheese
makes 12 muffins
For the muffins:
1 ¾ cups high protein gluten-free flour blend
¼ cup teff
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon fresh grated nutmeg
½ teaspoon ginger
¼ teaspoon cloves
½ teaspoon kosher salt
½ cup unsweetened applesauce
2 extra large eggs, lightly beaten
1/3 cup good quality extra virgin olive oil
½ cup agave
2 1/3 cups coarsely grated zucchini*
1 teaspoon freshly squeezed lemon juice
For the Cream Cheese:
1 (8 ounce) package Neufchatel cheese at room temperature (light cream cheese)
generous ½ teaspoon lemon zest
2 tablespoons agave nectar
To make muffins:
Preheat oven to 350 degrees F. Prepare a standard muffin tin with cooking spray or line with cupcake papers. If using cupcake lines, spray lightly with cooking spray.
In a large mixing bowl, sift together flour blend, teff, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Add salt and, using a whisk, mix until uniformly combined.
In a medium bowl, whisk together applesauce, eggs, olive oil, and agave until combined. Make a well in the middle of the dry ingredients. Add wet ingredients and whisk together until smooth. Stir in zucchini and then stir in lemon juice.
Using a spring-release ice cream scoop, put one scoop of batter into each hole. Bake for 22 – 25 minutes, until muffins test clean with a toothpick. Let muffins cool in tin on a wire rack for 10 minutes and then carefully remove and set on a wire rack lined with a paper towel.
To make Lemon Cream Cheese:
Put cream cheese, zest, and agave in a bowl and mix on medium-high speed until thoroughly combined and cream cheese has lightened slightly.
Serve muffins warm and allow guests to spread with room temperature lemon cream cheese.
Featured Blogger: Shirley from Gluten-Free Easily and her Flourless Chocolate Banana Walnut Honey Cake
Shirley is a friend of mine and I read her blog regularly. Her Gluten-Free Easily concept is one anyone who must eat gluten-free should pay attention to and adopt – and she says it better than I could:
As a gluten-free blogger and a gluten intolerance and celiac support group leader, my happiest moments are when someone tells me that they know they can live gluten free from my example–that it’s “doable” and not a sacrifice at all. Every day I read and hear that being gluten free is so difficult and it irritates me to put it lightly. For many, uttering those words is a self-fulfilling prophecy. There are so many real foods we can eat and so many dishes we can make at home (from real foods, some mainstream processed foods, and perhaps a few gluten-free specialty foods) or enjoy out. Admittedly, it takes a different approach and gets a bit of getting used to, but the rewards are huge! You don’t worry about whether this processed product with the gluten-free label on it that you just paid something like $2 an ounce for will be enjoyable. You can shop at any grocery store and your food bill won’t be any more than someone else who wants to eat well. Being gfe also means not having to say that the gluten-free food you just ate was “okay” or “not bad.” Eating gfe means you are eating foods that you ate before, excluding ones that contain gluten, so there is no difference in taste or texture. Eating gfe also means that you can show family and friends how to feed you safely without them buying tons of specialty products. Eating gfe is just the way to go!
This Week’s Give-Away: 1,000 Vegetarian Recipes by Carol Gelles
I love this cookbook and thought you might, too, not because I am a vegetarian but because this book is full of fabulous new ways to look at preparing all kinds of healthier foods like fruits, veggies, and beans. It’s also won both the James Beard and the Julia Child award for excellence.
To be eligible to win, just link up or leave a comment. Get multiple entires by tweeting about this give-away or mentioning it and linking on your blog and leave a comment letting me know what you did.
Something new this week: I’m going to leave the give-away open until Sunday, October 11th at 8 pm.
Please make sure to link to your post instead of your homepage AND include a link back to this post so your readers can join in, too.