On Fridays, at the Andel Farmers’ Market, there’s a stand I find a bit daunting because I haven’t mastered the Czech language. The vendor sells different kinds of bio flour, as well as a wide selection of bio dairy products. When I say “different kinds,” we’re talking about 7 varieties, from spelt to rye to whole wheat. However, it’s not just plain ol’ “Whole Wheat.” There are three to choose from and yes, I bought them all: “Hruba,” “Polohruba” and “Jemne Mleta.” I’d like to be able to ask a thousand questions about the range of available flours. Unfortunately, actually I should say embarrassingly, (after 8 years of living here) I can’t speak Czech well and so I am limited to the language translator app on my iPhone. My trusty translator tells me that “Hruba” is the coarsest of the three, “Polohruba” is medium coarse and “Jemne Mleta,” is finely ground.
One of these days I’m really going to have to get the skinny on all these flours. Many of the recipes I use call for whole wheat flour, but never do they specify how coarse the grain should be. Here in Prague, I have yet to find an all-purpose whole wheat flour. The unfortunate result has been a number of baking disasters and wasted hours in the kitchen. I kind of feel like Goldilocks, trying to find out which flour is “just right.” If anyone in the Prague area is an expert in flours, please feel free to rescue me!
I’ve been on the hunt for a healthy zucchini muffin that I could share with my two tots. One that uses whole wheat, a natural sweetener and of course it had to be both delicious and moist inside. I took a gamble and tried this new recipe using the whole wheat polohruba flour. Luckily, my muffins turned out “jusssst right!” My girls and I have been enjoying these for breakfast and snacks on the go. It’s perfect!
Just Right Zucchini Muffins (adapted from Weelicious)
1 cup all-purpose flour (for our Prague readers: I used hladka white flour)
1 cup whole wheat flour (for our Prague readers: I used polohruba whole wheat)
1 teaspoon cinnamon
pinch of nutmeg
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, whisked
1 teaspoon vanilla
1/3 cup vegetable or any other neutral oil
2/3 cup honey
1 1/2 cups zucchini, shredded (about 2 small zucchini)
(If you aren’t worried about nuts or added sweeteners, feel free to add a 1/4 cup of chopped walnuts or almonds or chocolate chips.)
Preheat oven to 180/350 degrees.
Grease or line your muffin tins.
Place the first 7 ingredients in a large bowl and whisk to combine.
Mix the rest of the ingredients in a separate bowl.
Pour the wet ingredients into the flour mixture.
Stir until mixture is well combined.
Pour the batter into large or small muffins cups. (I made 24 mini’s and 5 in large silicone baking cups)
Bake 15-17 minutes for small muffins and 20-25 minutes for large ones.
Cool for 10 minutes and then serve.