As you drive into Nebraska Valley, first on the left is a house where baby lambs frisk about near their mamas. At the far end of a field you may see the lights on in the kitchen of a yellow house settled at the top of fifteen broad stone steps. When I drive by towards suppertime, in my mind Maple Trout Lilli stands at the counter before a rainbow of vegetables, deftly slicing, mixing, marrying them in a skillet in ways all her own. And what will I cook for dinner?
As seasoned food correspondent for the Nebraska Knoll blog, Maple Trout LIlli writes:
SUPER HERO MUFFINS
These muffins are adapted from a cookbook entitled “RUN FAST EAT SLOW” co-written by the 2017 NYC Marathon winner, Shalane Flanagan. I’ve been making them all winter and knew I would have to include them in the post when the time came. It has arrived and here they are in all their gluten free glory:
Power-up with a Super Hero Muffin before embarking on your next adventure.
2 cups almond meal
1 cup old fashioned rolled oats (GF)
1.5 tsp. cinnamon
½ tsp. cloves and cardamom
½ tsp. nutmeg
1 tsp. baking soda
½ tsp. sea salt
½ cup chopped walnuts (optional)
½ cup raisins, chopped dates or chocolate chips (optional)
3 eggs beaten
1 cup grated zucchini
1 cup grated carrots
6 TBS unsalted butter, melted
½ cup maple syrup
1 tsp. vanilla extract
- Preheat oven to 350. Line a 12 cup standard muffin tin with paper muffin cups.
- In a large bowl, combine the almond meal, oats, cinnamon, nutmeg, clove and cardamom, baking soda, salt, walnuts, dates or chocolate chips (if using)
- In a separate bowl mix together eggs, zucchini, carrots, melted butter, maple syrup and vanilla. Add to dry ingredients, mixing until just combined. The batter will be thick.
- Spoon the batter into the muffin cups, filling each to the brim. Bake until muffins are
nicely browned on top and a toothpick inserted in the center comes out clean. 25-35 minutes.
Mr. Trout Lilli writes: