These muffins really hit the spot when you need a quick breakfast or afternoon snack. The texture is moist and slightly crumbly, and the flavor is nice: with notes of cumin, rosemary, thyme, garlic and green onion- which add quite a bit of complexity to such a little muffin.
I really love these slathered with a touch of Earth Balance margarine when they are fresh from the oven.
Cheezy Zucchini Muffins ~ Vegan & Gluten Free
- 1/4 cup olive oil
- 1 tsp cumin (optional)
- 2 cloves garlic, minced
- 1 tsp fresh thyme, minced
- 1 tsp fresh rosemary, minced
- 1 green onion, sliced into small bits
- 2 small zucchini, peeled and shredded (about 1 cup)
- 1/2 cup cheddar style Daiya vegan cheese, packed
- 1 cup sorghum flour
- 1/4 cup almond flour
- 1/4 cup pretty finely ground yellow corn meal
- 1/2 cup potato starch
- 1/2 cup nutritional yeast
- 1 tsp xanthan gum
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened almond milk
- 3 tbsp vinegar
- additional Daiya for sprinkling
Preheat oven to 350 °F. Line a 12 cup muffin pan with paper liners, or lightly grease, and dust with sorghum flour.
Combine olive oil, cumin, garlic, thyme, rosemary, green onion, zucchini and Daiya into mixing bowl. In separate bowl, combine sorghum flour, almond flour, corn meal, potato starch, nutritional yeast, xanthan gum, baking powder and salt. Mix very well until blended completely.
Gradually stir in the flour mix with the zucchini mixture, adding a touch of almond milk until all flour and milk have been used up. Stir in vinegar one tbsp at a time.
Fill muffin cups about 3/4 of the way full… you should be able to get 12 muffins from the batter. Sprinkle each muffin with about 1/2 tsp Daiya.
Bake in preheated oven for 20-25 minutes, or until knife inserted into center comes out clean. Then again, you may hit a streak of melted Daiya and the knife could come out unclean. I always just assume they are done a little after 21 minutes and then break one in half just to make sure. Then I eat it.