A colleague of mine recently found out he is allergic to wheat, dairy, soy and eggs.  What an exciting baking challenge!

This morning, I rose to the occassion by baking Zucchini Muffins that are vegan, soy-free, and wheat-free.  And, pretty damn yummy.

I am grateful for a baking challenge and for long meeting with hungry folks (less critical of the food offered up!)

Here is my  recipe:

Zucchini Muffins.  Vegan.  Wheat-free.  Soy-free.
•    1-1/2 cups Bob’s Red Mill Gluten-Free All-purpose baking flour
•    2 teaspoons baking powder
•    1/2 teaspoon salt
•    1-1/2 teaspoons cinnamon
•    1/3 cup apple sauce
•    1/2 cup brown sugar
•    1/3 cup oil
•    1 teaspoon vinegar
•    1 teaspoon vanilla extract
•    1-1/2 cups zucchini, grated
•    1/2 cup raisins
•    1/2 cup nuts, chopped
•    1/4 cup water (optional)
Yummy Crust Topping
•    1C brown sugar
•    1C oats
•    2 TBSP vegan margarine (or nut oil, e.g. walnut)
•    Cinnamon (to taste)

Directions:
Preheat oven to 400F. In a large bowl, sift together the flour, baking powder, salt, and cinnamon. Add the egg replacer, sweetener, oil, vinegar, and vanilla, and mix. Stir in the zucchini, raisins, and nuts and mix together gently until “just mixed.” Add a little water if the dough seems too dry.
Spoon the batter into a paper-lined muffin tins. Mix the Yummy Crumbly Topping.  Spoon enough to cover each muffin.
Bake for 15-20 minutes.  Cool before  serving. Makes 18 muffins.