Raisin Zucchini Muffins

By Hklbrries

Ingredients

• 6 tbsp water
• 2 tbsp ground flax seeds
• 1 1/2 cups unsweetened almond milk
• 1 1/2 cups dark raisins
• 1 1/2 cups grated zucchini
• 1/3 cup molasses
• 1/3 cup Succanat sugar*
• 1/4 cup unsweetened applesauce
• 1/4 cup melted clarified butter**
• 3 cups light spelt flour
• 1 tbsp baking powder
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp sea salt
• Sugarcane juice reduced to a dark syrup and dried; less acidifying than other types of sugar
• Unsalted butter from which the milk solids have been removed
• Spelt, an ancient relative of wheat, makes a denser, less acidifying flour than wheat does

Preparation

Step 1

Preheat oven to 375 F. Lightly coat a 12-cup muffin pan with vegetable oil or clarified butter, or use a silicone pan or paper liners.

In a large bowl, combine the water and flax seed. Stir until well-blended; let sit for 10 minutes. Add milk, raisins, zucchini, molasses, Succanat, applesauce and butter. Stir until well blended.

In another large bowl, whisk together the remaining ingredients. Make a well in the center.

Add the wet ingredients to the dry and mix with a spoon just until combined.

Divide the batter evenly among the muffin cups. Bake for 35 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Let the muffins cool in the pan for no more than 2 minutes before transferring to a cooking rack.

Nutrition Information:
Per muffin
290 calories
7 g protein
7 g fat (5 g saturated)
6 g fiber
61 g carbohydrates
210 mg sodium