I’ve been having the time of my life going through the FatFree Vegan Kitchen blog to find recipes I’d like to cook all this month for Tried and Tasted, the event started by Zlamushka’s Spicy Kitchen that’s making its home right here on Holy Cow! for the month of May.
It’s been hard, believe me, only because there’s so much to choose from that at first I just couldn’t make up my mind what I wanted to make first.
Because it was a weekend, and because I had zucchini on hand, I ended up choosing these zucchini muffins for breakfast.
I was just thinking what a great time it is for cooking from the FatFree Vegan. Summer’s around the corner and I’d love to lose a few pounds. And as the term FatFree Vegan pretty much explains, Susan rarely adds any fat to her recipes, which means I can eat great and still know I’m eating healthy. What’s more, she also includes the nutritional analysis for each of her recipes, telling you exactly how many calories, fat and protein there is in each serving, among other things. How much better can it get?
I absolutely loved these zucchini muffins which are whole-wheat and still really light and fluffy. They’re also mildly sweet. Desi, who has a very sweet tooth, ate them with some jelly, but they are also great on their own.
Here’s a link to Susan’s recipe. I followed it to the letter and I did not use the cinnamon crumb topping, although I might try it the next time I bake these up.
Enjoy, all, and I look forward to seeing what you cook up from the FatFree Vegan Kitchen over the coming days.