1 1/2 cups granulated sugar
2 or 3 (6-inch) stalks lemongrass
2 eggs
2/3 cup canola or vegetable oil
2 teaspoons pure vanilla extract
1 1/2 cups shredded zucchini
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup ground flax seeds
1 pint fresh blueberries, rinsed and drained
Preheat oven to 400°F. Grease muffin tins or line with paper liners.
Cut off and discard the root end and reedy top of lemongrass, leaving about 6 inches of usable stalk. Peel and discard the outer two or three layers from each stalk, or as many as required to reach the pale, soft inner core. Slice, then chop the stalks. Put sugar in food processor with chopped lemongrass. Process until none of the lemongrass can be seen in the sugar.
In large mixing bowl, beat eggs. Add lemongrass-sugar, oil, vanilla and zucchini. Beat well to mix. Sift flour together with baking powder, baking soda and salt. Add to mixing bowl along with ground flax. Mix only until blended. Gently stir in blueberries.
Spoon batter into prepared muffin tins to 3/4 full. Bake about 20 minutes, until firm to the touch. Allow muffins to cool for 10 minutes in the pan. Carefully remove muffins from pan and transfer to wire rack to cool completely. Makes about 1 1/2 dozen muffins. Store in airtight container for up to 3 days.
- Recipe courtesy of Sue Doeden