Olive Oil Zucchini Muffins with Lemon Cream Cheese
makes 12 muffins
For the muffins:
1 ¾ cups high protein gluten-free flour blend
¼ cup teff
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon fresh grated nutmeg
½ teaspoon ginger
¼ teaspoon cloves
½ teaspoon kosher salt
½ cup unsweetened applesauce
2 extra large eggs, lightly beaten
1/3 cup good quality extra virgin olive oil
½ cup agave
2 1/3 cups coarsely grated zucchini*
1 teaspoon freshly squeezed lemon juice
For the Cream Cheese:
1 (8 ounce) package Neufchatel cheese at room temperature (light cream cheese)
generous ½ teaspoon lemon zest
2 tablespoons agave nectar
To make muffins:
Preheat oven to 350 degrees F. Prepare a standard muffin tin with cooking spray or line with cupcake papers. If using cupcake lines, spray lightly with cooking spray.
In a large mixing bowl, sift together flour blend, teff, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Add salt and, using a whisk, mix until uniformly combined.
In a medium bowl, whisk together applesauce, eggs, olive oil, and agave until combined. Make a well in the middle of the dry ingredients. Add wet ingredients and whisk together until smooth. Stir in zucchini and then stir in lemon juice.
Using a spring-release ice cream scoop, put one scoop of batter into each hole. Bake for 22 – 25 minutes, until muffins test clean with a toothpick. Let muffins cool in tin on a wire rack for 10 minutes and then carefully remove and set on a wire rack lined with a paper towel.
To make Lemon Cream Cheese:
Put cream cheese, zest, and agave in a bowl and mix on medium-high speed until thoroughly combined and cream cheese has lightened slightly.
Serve muffins warm and allow guests to spread with room temperature lemon cream cheese.
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