Friday, May 20, 2011

Zucchini Muffins


3 Large Zucchini
4 ½ Cups Almond Flour
1 ½ tsp Cinnamon
1 ½ tsp Baking Soda
½ tsp Salt
3 Eggs
¼ Cup Sunflower Oil
6 Tbsp Honey
½ Tbsp Vanilla
½ tsp Cinder Vinegar

Heat the oven to 310 F. Line a muffin tin with baking cups. Peel and grate the zucchini. Place in the middle of a dish towel. Gather the sides and wring out all the liquid. You will have about 3 heaping cups of zucchini. Set aside. In a large mixing bowl, combine the almond flour, cinnamon, baking soda, and salt. In another bowl, combine the zucchini, eggs, oil, honey, vanilla, and cider vinegar. Add the dry ingredients into the wet and stir until well-combined. Evenly fill each baking cup with the batter. Bake for 50 minutes, until the top springs back when gently pressed with your finger.