Ingredients
The following ingredients have 12 Servings
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup sugar
- 1/4 cup raisins
- 1/4 cup chopped walnuts (optional)
- 1 1/2 teaspoons Ener-G egg replacer
- 2 tablespoons water
- 1 1/4 cup shredded zucchini (packed)
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon agave nectar or other liquid sweetener
- 1 1/4 cups fat-free soymilk or other non-dairy milk
- 1 teaspoon margarine (or apple sauce)
- 1/2 tablespoon demerara sugar
- 1/2 tablespoon flour
- 1/4 teaspoon cinnamon
Instruction
- Preheat oven to 400 F. Line a muffin pan with paper or silicone liners or spray with non-stick spray.
- In a large mixing bowl, combine the dry ingredients. In a medium bowl, whisk the Ener-G egg replacer powder with the water until foamy. Add the remaining wet ingredients and stir to combine.
- Add the wet ingredients to the dry and stir just until combined. Do not over-stir. Batter will be very heavy. Spoon into muffin cups, dividing batter equally among the cups. Combine the topping ingredients with a fork until crumbly, and sprinkle the center of each muffin with a little topping, if desired. Bake until a toothpick comes out clean, about 20 minutes.
