Cherry Zucchini Muffins with Goat Yogurt & Honey

So, it's a long long story, but in here's the short version for now....

I recently purchased some SaladMaster cookware through a friend who sells them. If you don't already know about this company and this type of waterless cooking, you really should enlighten yourself. It's much healthier for you and everything seems to cook really quickly at low temperatures. 

Anyways, I have been practicing and practicing the new cooking technique and let me tell you, it's been a long uphill battle. It should be fairly easy to follow a recipe but of course, seeing as though I don't follow recipes, I am pretty much SUCKING at it. Put it this way, this Cherry Zucchini Muffin recipe was originally intended to be a "healthy cake".

The idea with Saladmaster and other waterless cooking, is that you can bake cakes on the stove top in a pan in about 15 mintues at a low temp.

I've seen people do it and it totally works. The best part is that you don't need sugar or salt or any added oils. Just enough liquid, which in this case comes from the fruit and eggs or milk, so that the thing doesn't burn.  

I made up this recipe in my head {yeah, at times I'm very fortunate to have this skill but it can also be a mess sometimes} and tested it out in the pan. Well, something went wrong. Not quite sure what. The flavor was there, but the pan was burned and it didn't come out in the shape of a cake but rather a pile of chunky berry sand. 

So, I decided to revert back to "normal" baking and tweeked the recipe a bit...and, voila! Healthy, tasty, low-sugar, gluten-free, no oil, no egg muffins. PERFECT! 

And what better than my son's favorite snack - goat yogurt - to top them with!! So tasty and hearty for a great breakfast or snack. 

Muffin Recipe

1c almond flour
1c gluten-free baking flour mix
1/2 c coconut flour
1/2 xylitol
1 1/4 c cherries, chopped
1/4c zucchini, shaved
3/4 almond milk or water {or 3 eggs, beaten in a blow by hand}
2 Tbls local honey

coconut oil, for greasing the muffin pan. 

Preheat oven to 350 degrees F.
In a bowl combine all the dry stuff - flour and xylitol. Set aside. 
Meanwhile, chop cherries into quarters. Using a grater, or a cheese shaver, grate zucchini. 
Mix zucchini, cherries and honey in a bowl but SAVE 5 TBLS for the top of each muffin. Add water or almond milk to flour mixture. Then add the cherry/zucchini mixture. 

Grease muffin tins/pan with coconut oil.

Using your fingers and a spoon, put a layer of freshly grated zucchini on top of each muffin. Like you would a frosting or topping. 

Bake for 25-30 minutes. 

Note: The muffins don't rise much, so fill the muffin tins until completely full. These are dense and filling muffins.

Topping / Frosting

1 container plain whole greek yogurt
2 tsp - 1 Tbls honey {to taste}

Blend honey and yogurt well. Top each muffin with honey yogurt when ready to eat.

Note: Don't top the muffins until you're ready, this is is important. You might want to store the muffins in a container or freezer, so leave the yogurt off. Once you are ready to eat them make more greek yogurt topping.