4 tablespoons flax meal
6 tablespoons boiling water
1 cup each: whole wheat flour and whole wheat pastry flour
1 teaspoon cinnamon
1/4 teaspoon sea salt
1/8 teaspoon each: nutmeg, ground ginger, and allspice
2 1/2 teaspoons baking powder
1/4 cup organic sugar
1 tablespoon poppy seeds
3/4 cup nondairy milk and 1 cup finely grated zucchini (skins on)
1 teaspoon vanilla extract
1/3 cup pure maple syrup and 1/4 cup sunflower, safflower, or non-virgin olive oil
1-Combine the flax meal with the boiling water and allow it to sit for at least 5 minutes. Let it get really gooey!
2-Preheat the oven to 350 degrees Fahrenheit.
3-Combine the dry ingredients very well.
4-Combine the wet ingredients very well.
5-Mix the gooey flax egg into the wet ingredients until well combined.
6-Combine the wet and dry ingredients just until well mixed.
7-Fill a dozen oiled muffin cups evenly with the batter.
8-Bake for about 30-40 minutes, or until a knife comes out basically clean.