A muffin fail yesterday, but a bread-muffin win.
Pineapple Zuchinni “muffins” makes 6 big ole bread muffin-y delights
- 1 1/4 c. spelt flour (or whatever flour!)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 c. brown sugar
- 1/2 c. shredded zucchini
- 1/2 c. finely chopped pineapple (I popped some fresh pieces in the food processor)
- 1/2 c. milk (I used vanilla almond milk)
- 1 tbsp. maple syrup
- 1 flax “egg” (or one normal egg!)
Mix wet and dry ingredients separately. Pour into 6 muffin tins or liners and sprinkle a little granola on top. Bake at 350 degrees for 30-35 minutes.
So what if these muffins spilled all over the side of pan, didn’t rise, and didn’t have that special muffin “fluff”? They were still yum yum yum. More like a moist bread than anything, I’ll probably throw the batter into a bread pan next time. Or just eat the batter, because zucchini and pineapple are healthy, right?