I am really reeeeaaally excited about these muffins.
I have been baking for many many years, perfecting recipes from bagels to croissants, muffins to cakes to cheesecakes. When I chose to remove gluten from my kitchen and most of what I eat, I had to relearn how to bake. I love doughy and dense, so I resigned myself to the thought that gluten free baking always had that result.
Recently I have made it a priority to learn the finer points to gluten free baking – what the gums do and how much to use, what flours bring what result. It is a work in progress, but I am progressing!
These muffins combine two of my favorite summer crops – cherries and zucchini. If these were not made in my own kitchen where I know there is no flour containing gluten, I would have never believed they are gluten free. Honestly.
Jason and I have been eating these with breakfast the last several days, and each day we are both saying the same thing – how fluffy and … ‘normal’ these feel.
Progress. and I’m really excited about that.
Please make these muffins. Make the crumb topping. If you are making the crumb topping, prepare it first so the muffin batter can quickly get into the oven.
I love crumb topping, did you know? Love it. When I was a kid, all desserts with a crumb topping would mysteriously end up without crumb topping. I don’t know why. Wasn’t me.
This crumb topping? I could eat all of it. By itself. Crumb topped with crumb. Mmm.
cherry zucchini muffins
adapted from blueberry zucchini bread
dairy, egg, soy and gluten free, vegan
makes 12 muffins
2 tablespoons flax seed, freshly ground
1/3 cup + 1 tablespoon warm water
1 1/2 cups gluten free all purpose flour
3/4 cup coconut flour
2 teaspoons baking powder
1/4 + 1/8 teaspoon xanthan gum
1 tablespoon cinnamon
pinch sea salt
2 cups zucchini, grated
1/3 cup safflower oil
3/4 cup maple syrup
1 1/2 cups fresh cherries, pitted and sliced
Grind flax seed in blender, coffee grinder. Place 2 tablespoons flax in a bowl, add water and stir. Place in refrigerator to set into gel (this equals / replaces two eggs).
Prepare crumb topping – recipe below.
In large bowl, combine grated zucchini, oil and maple syrup. In same bowl, add flours but do not stir in. On top of the flours, add baking powder, xanthan gum, cinnamon and salt, stirring into the flours before folding into wet ingredients. Fold in cherries. Pour into prepared muffin cups, 3/4 full. Top with crumble topping and get into oven.
Bake at 350 for 25 minutes or until inserted toothpick comes out clean.
perfect crumb topping
dairy, soy, egg, and gluten free, vegan
tops 12 muffins, 2 loaves quick-bread, 1 cake
1/2 cup gluten free all purpose flour
1/2 cup brown sugar
1/4 cup butter (Earth Balance soy free), melted
In saucepan over medium heat (or in microwave safe bowl, ~1 minute in microwave), melt butter. Add flour and sugar to melted butter, stir until combined, resulting in a thick crumbly paste consistency. Crumble over muffins.
Go, make these. As soon as you can!