Dilemma of the day: Amazon has the 6-inch HD fire on sale for $69 today. Do I buy it? I have a first generation Kindle Fire that’s pretty much only good for reading e-books and watching Netflix now. Browsing the web is impossible. But I’m also annoyed that Amazon doesn’t offer any support for the first-generation Fire anymore, so going and buying another one might be ironic … My phone screen is 5 inches, so maybe I should suck it up until I can get a bigger, non-Amazon tablet with my credit card points.
Now to the regularly-scheduled muffin post:
The glut of zucchinis is dwindling slightly, but not enough that I’ve stopped making zucchini muffins. This week I decided to experiment with some different gluten-free flours and ended up making something that would also qualify as paleo.
Almond flour and coconut flour absorb water differently than grain flours, so the texture here is more like a spongecake than a traditional muffin. But the almond flavor adds a wonderful richness to this treat. Enjoy this recipe!
- measuring cups and spoons
- 1 mixing bowl
- mixing spoon
- muffin tin with 12 2½-inch cups
- cooling rack
- In a small bowl, beat the egg, then mix in the oil and sweetener until smooth. Mix in the zucchini.
- In a large bowl, mix the flours, salt, baking soda, and cinnamon.
- Mix in the juneberries. (Putting them in now, rather than at the end, helps keep them from sinking to the bottom when you bake).
- Add the zucchini and egg mixture to the flour mixture and mix until just blended.
- Use a spoon to drop the batter into a greased or lined muffin pan, filling each cup at least ¾ full.
- Bake about 25-30 minutes in a 350°F oven. Muffins are ready when inserted toothpick comes out mostly clean.
- Set on a rack and cool completely before serving.