I asked my 14 year old the first week of school, “What would you like me to bake for your lunchbox treats?”
His reply: “You know mom, I’m not really fond of baked goods anymore.”
I felt a tiny ping of hurt inside and then I laughed because how ironic is that? It’s like the lobsterman’s kids hating lobster.
Is this the challenge of home cooks everywhere? So many baked goods around that all those packaged cookies look iresistible.
I get it. I remember craving those maple sandwich cookies when I was little, and grocery store pound cake always felt like a treat. But homemade was always my favourite. Even at a young age my palate was tuned to the difference between homemade and processed.
It took my son about three days to come around and now he’s back to devouring everything in sight, including these whole wheat molasses zucchini muffins.
They have the greatest texture thanks to the oil (instead of butter) and they’re moist and beautifully spiced. The molasses-honey pairing is brilliant. Great for texture and flavour balance.
Whole Wheat Molasses Zucchini Muffins
Adapted from Pinch of Yum
Makes 16 muffins
- 1 cup grape seed oil or canola oil
- ½ cup Grandma Fancy Molasses
- ½ cup honey or maple syrup
- 2 eggs, beaten
- 2 teaspoons vanilla
- 3 cups grated zucchini
- 1½ cups whole wheat pastry flour (or regular whole wheat flour)
- 1½ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- ½ tsp. cardamom or nutmeg
- Preheat the oven to 350 F.
- In a medium bowl whisk the oil with the honey and molasses. Whisk in the eggs and vanilla. Stir in the zucchini.
- In a large bowl whisk the two flours, baking soda and baking powder, salt and spices.
- Add wet ingredients to dry and stir gently until almost combined.
- Spoon into prepared muffin tins and bake for about 20 minutes (until the tops feel done when you touch them lightly.)
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