This recipe was adapted by Ashley Gait.
Hi all! Well this is a variation on Maryann's zucchini muffin recipe...and it's really, very good!
If you are in phase one of the diet and prefer not to risk cranberries (though they are allowed as a limit), then omit them and double the vanilla--they'll still be very good!! I use half rice bran (more fiber and less of a limit), half buckwheat because I like to limit my carbs as much as possible, and get as much fiber as I can...
I also don't use eggs or any binders as this recipe works well without either, which may be good for those of you with allergies...I have found this recipe works well with many flours, so if you're allergic to buckwheat then try wild rice flour (use less water or none in this case), millet flour, etc., cutting it each time with the rice bran...Rice bran itself isn't extremely tasty so I don't suggest using more than what I use here...
If you're further along in you diet stage you can add blueberries along with the cran--it's gorgeous that way--I just made it that way for myself tonight--Oh, and do what I do--cut this recipe into half, or a quarter, or risk over doing it!!!
And most of all ENJOY!!!
Cinnamon and Cran muffins:
Preheat over to 375F
Mix in a bowl:
3/4 C rice bran
3/4 C light buckwheat (or other) flour (combination equal parts sweet rice/brown rice and arrowroot)
1 tsp. cinnamon
1/2 tsp. salt (I LOVE my salt, if you don't then use only 1/4 tsp.)
1 tsp. baking soda, or aluminum free baking powder
1/4 tsp. stevia extract
3 tablespoons chicolin
Mix in a separate bowl:
1/3 C melted ghee
1/3 C vegetable glycerin
1 C zucchini (grated)
1 tsp. non-alcohol vanilla
Combine both in large bowl, dropping in a few tablespoons of water to make a muffin-like consistency (about 2-3 tablespoons), and add blueberries AND cranberries if you can, just cranberries if you can't--or ground nuts and/or extra vanilla for those going without fruit. If you want a spicier taste then add 1/4 tsp. ground cloves and 1/4 tsp. ground nutmeg to the dry mix before combining.
Grease your muffin pan, plop the mix in the cups, and put in the oven for around 20 minutes--I have a slow oven so keep a close eye on these boys lest they burn!!
Let them set for 15 minutes and they're yours!! My mom, who hates anything without real sugar loved these--and thank goodness for that because otherwise I would have eaten the lot msyelf!! This recipe makes 8, but I usually make half that and freeze two...
In any case enjoy!!