IT IS SPRINGTIME IN PARIS!!! EN FIN!!! WE CAN HAVE FUN!!! IN THE SUN!!!
YOU GUYS! I love sunshine. Sunshine makes me a happy(-ier) person.
And finally, after months of cold, rain, and gray, we have sun, blue skies, and puffy white clouds. I'm not sure how long this little spurt will last, but you bet that I'm taking advantage of it while it is here.
Insert: sunburnt arms and freckles.
I so seriously spent my Sunday studying along the Seine (alliteration much?) this past weekend. Sure, I brought my notes, and a few different coloured pens, but I also brought carrot sticks, my Turkish delight (who brought wine : D), and these muffins.
These little guys are popping with the bright flavour of lemons and have the nice textured crunch of poppy seeds. As a warning, I have specific tastes for my baking preferences. I like my cakes dense and moist (as opposed to light and airy) and my muffins slightly chewy and packed of veggies (as opposed to cake-like and sweet). It's a personal preference, but these aren't gonna taste like your typical bakery muffins. In my opinion, that's a good thing... but, I thought I would point it out.
To continue the baking trend of my obsession over cashew milk, I used a homemade cashew milk in this recipe. You can replace it with any nut milk, regular milk, or (I'm willing to bet) yogurt.
To make your own cashew milk, soak 1 cup of cashews in water overnight in the fridge (or for 6 to 8 hours). Rinse them off well, and blend them in a food processor with 1 cup of fresh water until super creamy and lump free. Cashew milk bakes well and makes the most AMAZING salad dressing when paired with lemon and freshly cracked pepper. Ohnom.
Let's get started on these muffins...
Lemon Poppy Seed Zucchini Muffins - What you need:
- 1 cup all purpose flour
- ½ cup whole wheat flour (you can substitute all purpose flour for the whole wheat if you fancy)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup melted coconut oil (or any vegetable oil)
- 1 flax egg (1 tablespoon of flax meal + 3 tablespoons of water; or replace with 1 large egg)
- ½ cup sugar
- 3/4 cup cashew milk* (*I am obsessed with this stuff, but feel free to replace this with a different variety of milk.)
- 1/3 cup lemon juice
- 1 cup grated zucchini
- zest of 1 lemon (if you’re using the same lemon for juicing and zesting – zest first!)
- 2 tablespoons poppy seeds
(Some zucchini porn for you.)
Lemon Poppy Seed Zucchini Muffins - What you do:
Pre-heat the oven to 180 celsius.
In a medium bowl, stir together the flours, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the coconut oil and flax egg. Combine well.
Beat the sugar in, and stir until the mixture is incorporated together.
Add the cashew milk and lemon juice and zest to the mix, combine well.
In two or three additions, stir the flour mixture into the wet mixture.
Finally, stir in the zucchini, and the poppy seeds.
Line a muffin pan with paper muffin cups, or lightly grease a muffin pan to prevent any sticking.
Fill the muffins 3/4ths of the way to the top of each muffin mould.
Bake at 180 C for 20 minutes, or until slightly golden on the top and an inserted tooth pick comes out clean.