Super Hero Muffins

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

1. Preheat oven to 350.  Line a 12 cup standard muffin tin with paper muffin cups.
2. In a large bowl, combine the almond meal, oats, cinnamon, nutmeg, clove and cardamom, baking soda, salt, walnuts, dates or chocolate chips (if using)
3. 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.
4. 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.