This week I’m cooking from the Moosewood Restaurant New Classics cookbook, and already I am impressed! The Moosewood Restaurant is a famous vegetarian restaurant in New York, and I decided to check it out after hearing it referred to many times. I am definitely looking forward to meals this week after the baking success I had this weekend!
After my long runs on Saturdays, I always make a Green Monster for the protein and sugars, but I also crave baked goods. I guess burning 800+ calories before breakfast will do that! This week, I decided to try a recipe for Apple-Zucchini muffins solely because it seemed easy for me to vegan-ize and it was an intriguing combo of ingredients for me. Apples and zucchini? But oh boy, does it work! And these were a perfectly delicious balance to my dinosaur kale green monster for a post-run breakfast. (Yes, dinosaur kale – delicious and packed with nutrients – try it!)
Apple Zucchini Muffins
Adapted from Moosewood Restaurant New Classics by the Moosewood Collective authors
- 1 1/2 c whole wheat pastry flour
- 1/2 c oat bran
- 2 1/2 tsp baking powder, divided
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 single container vanilla soy yogurt (or plain yogurt + 1 tsp vanilla)
- 3/4 c brown sugar (or sucanat)
- 1 c grated zucchini (do not squeeze water out but let sit while mixing rest of ingredients and drain excess water before mixing in)
- 1 c peeled and diced apple ( I used 2 small pink lady apples)
- 1/4 c plain applesauce
- 1 tsp white wine vinegar
- 1 T filtered water
- Mix flour, oat bran, 1 1/2 tsp baking powder, baking soda, salt, and cinnamon together.
- In the bowl of a stand mixer, beat the applesauce, 1 tsp baking powder, vinegar, and water until it looks like beaten egg whites. Add yogurt and sugar and beat well.
- Slowly add dry ingredients to wet until batter forms.
- Fold in zucchini and apples with a spatula.
- Pour into prepared muffin tins until almost full. This recipe should make 12-16 muffins.
- Bake at 350 for 25 minutes or until a toothpick comes out clean.
Serve hot or store in airtight container.
After breakfast, I proceeded to make 2 maple-oatmeal pecan pies for a friend’s thanksgiving lunch.
7.5 miles, muffins, monsters, and maple pie all before noon! It felt great being so productive, so then I spent the evening with cakes and cookies. More on that to come 🙂