Zucchini-Walnut Muffins

In a big bowl, combine the following:

1c plain whole milk Greek yogurt 

3 lg. pasture-raised eggs

1/3c organic cane sugar

1c brown sugar

1/2c olive oil

2T Mexican vanilla

1c chopped walnuts

1/3c craisins

1oz. candied ginger

zest of: 1 orange and 1 grapefruit

2c finely chopped zucchini - 1 med. zucchini

In a smaller bowl, stir together these dry ingredients, then add to the big bowl, half at a time, stirring everything together well:

2c unbleached organic flour

3/4c corn flour

1T ground cinnamon

2T ground chia and flax seeds

1t each: salt, baking soda, baking powder

Spoon into paper lined muffin tins. Sprinkle the tops with cinnamon-spiced turbinado and coconut sugar. (1T ground cinnamon + 1/4c of each type of sugar) Bake in a preheated 350° oven, 20-25 minutes. Makes 24 nice sized muffins. . .Lin

Really Loaded Cornbread

1 egg

¼c oil

1 can corn

¾c sour cream

¾c golden raisins

½c jalapeno juice

½c jalapeno peppers

2T dark brown sugar

½c quick steel cut oats

2T fig balsamic vinegar

4T ground flax-chia seeds

1t salt

¾ oat flour

¾ corn flour

1t baking soda

1t baking powder

Finely chop the jalapenos, then combine the first group of ingredients in a large bowl.  Let stand half an hour, to rehydrate the raisins, oats and ground seeds.  Preheat the oven to 375° and butter a warm cast iron skillet.  When oven is ready, add the stirred dry ingredients into the bowl.  If your batter seems too thick, add some water - I needed to add ½ cup.  Pour into the skillet, top with a little shredded cheddar cheese and bake 40 minutes.  This makes a moist, cornbread, not as flaky as some.

Serve buttered, with a pot of soup, stew, chili, curry, or a vegetable casserole. .😊 . . .Lin