Scale
Ingredients
Dry Ingredients
- 1 ¼ cups stoneground flour
- 1 cup almond flour
- 3/4 cup brown sugar or coconut sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ginger
- t¼ tsp sea salt
Wet Ingredients
- 2 eggs
- ¼ cup olive oil
- 1 tsp vanilla extract
- 1tsp almond extract
- 3/4 cup plain yogurt
- zest of one orange
Fold In
- 2 cups baby marrow grated
- ½ cup frozen blueberries
Top with 50 g toasted flaked almonds
Instructions
-
Preheat oven to 180’C
-
Line muffin tins paper cases or silicone moulds
-
In a large bowl, mix all wet ingredients together.
-
In another large bowl, mix all dry ingredients together.
-
Add the dry ingredients to the wet ingredients. Mix until well combined.
-
Lay cheese cloth or a clean kitchen towel on the counter. Place all the shredded zucchini in the towel and wrap up to be able to wring it out.
-
Over the sink, wring out any excess liquid from the zucchini.
-
Open up the cloth and place into the muffin mixture.
-
Add the wild blueberries and gently fold them in alongside the zucchini.
-
Equally fill lined muffin tin with muffin mixture.
-
Bake for 25 min at 350F.
-
Remove from the oven and let cool.