This week my tae kwon do teacher gave me a special gift. I was given a korean squash from her garden. I was told that it was a little past it’s prime and that the outer “skin” might be a little tough since it hung on the vine for too long. The squash was a beautiful round shape and I plan on using the rest of it for dinner tonight. I didn’t find the skin to be tough and I got to use my favorite new gadget – The Julienne Peeler from Hiroko’s Kitchen. I bought mine at Flavour Cooking School in Forest Park, IL where I teach classes but you can purchase them online too from Hiroko’s Kitchen. The price at Flavour was $15.95 and the price online was $19.95 (includes S&H).
As you know, zucchini is one of those vegetables that seems to arrive in an abundant state. There is always too much for just one dish. I tried to make a batch of zucchini muffins this morning from scratch without looking at a recipe. I assumed I had the basic ingredients and ended up with these poppers instead. They are slightly too moist and light to be considered a muffin. The first batch needed a little more flavor and I ended up adding more cinnamon and the dried cherries. I also realized I used a flour blend (Domata Flour) that already had xanthan gum and then added more xanthan gum. This might be some of the issue with why the muffins don’t have the texture of “muffins.” I also added one too many eggs. But….I really like how they turned out and I’d make them again just the same way. I guess this is how new ideas are born every day – a screw up from trying to create something traditional.
1 ½ cups gluten free flour blend
½ cup maple sugar crystals
1 teaspoon xanthan gum
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon pumpkin pie spice
2 teaspoons cinnamon
½ teaspoon salt
2.5 ounce jar pureed prune baby food
1/3 cup oil
¼ cup orange juice
3 eggs1 cup shredded zucchini
½ cup dried cherries or cranberries, optional
Preheat oven to 400. Spray a mini-muffin tin with spray oil. In a large bowl, combine all dry ingredients. Add remaining ingredients and mix well. Using a small scoop or tablespoon, fill each muffin tin to the top. Bake at 400 for 12-14 minutes. Remove from pan and cool on wire rack.