So here’s what I’m thinking: either Anuradha from Baker Street is gearing up for the mother of all sinful muffins, or she’s at her wits end with how she keeps giving us healthy recipes and we go and load up on calories via decadent frosted tops, indulgent fillings, and whatever other sweet ways we can come up with to sensationalize our muffins.
Guilty as charged.
Whatever the motivations behind choosing this week’s recipe, I must admit to being a tad underwhelmed at first glance. There was nothing particularly exciting about the listed ingredients, plus the ½ tsp of dried mixed herbs called for with these muffins kinda stumped me. Was it supposed to be a savoury muffin? What type of herbs should we use? In the end I took the vagueness as license to interpret as I saw fit.
Knowing that the weekend would hold four dozen cupcakes for an afternoon artists’ show I was hosting, my goal this week was to keep these muffins as simple and healthy as possible. Wanting to keep them gluten-free, I headed over to Gluten Free Goddess for some inspiration. I was intrigued by her Maple Sweetened Almond Zucchini Mini-Muffins, which uses a gluten-free flour mix consisting of 2/3 cups almond meal, ½ cup quinoa flakes, ½ cup brown rice flour, and ¼ cup tapioca starch. To this mix you add the usual suspects (2 tsp baking powder and ¾ tsp xanthan gum) as your leavening agent and thickener. Without xanthan gum the batter wouldn’t achieve that same ‘stickiness’ that occurs when gluten is present.
As for the vagueness around mixed herbs, I decided to interpret this as ½ tsp ground ginger, ½ tsp cinnamon and ¼ tsp nutmeg. Got to say I am really curious to see what variations the other Muffin Monday bloggers come up with this week!
The original recipe did not call for any sweetener, but I added ½ cup of maple syrup along with 1 Tbsp vanilla, ¼ cup chopped dark chocolate, and ¼ cup of Kahlua (hey – I said I would try to make it healthy!)
These muffins were perfect, both in taste and texture. The almond meal provided a nice nuttiness, and complimented the chocolate and coffee liqueur. The quinoa flakes not only added extra protein, but also gave the muffins a nice chewy texture similar to oats. The zucchini kept everything nice and moist, and when grated super finely is hardly noticeable (even by a couple of three and five year-olds).
For a copy of the original recipe for Zucchini & Sesame Seed Muffins, please visit Baker Street’s and be sure to check out what the other food bloggers have baked up this week!
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.