Can’t smoke weed at work? Then these pot muffins are for you. I’m not being cute or facetious: While plenty of folks enjoy a spot or two of marijuana for funzies, there are many of us who use it for medical reasons (and also for funzies). Personally I use it for the crippling pain I occasionally experience after being hit by a car a few years back, which I feel is a strong enough excuse for flouting the Man. However, it is not acceptable for a 36-year-old mother of two to be on the devil’s weed: Everybody knows mothers should be on Xanax and red wine. Our kind needs to hide in plain sight. Who’s going to judge a sweet little zucchini muffin, sitting there on your desk seemingly minding its own business? Nobody. Now you can make it through the day without chronic pain, worrying about a migraine, or developing glaucoma.Quick disclaimer here: Remember to take it slow. Edibles don’t hit you right away, and you don’t want to eat more than your limit and 20 minutes later ending up hiding in the supply closet (though this recipe is super low dose to keep things from getting too crazy). Until you learn what works for you take bites and space them out, and you’ll have a barely perceptible high. And if anyone does get suspicious, just tell them you’re on Percocet. That is completely socially acceptable.Cannabutter Zucchini Muffins
Cannabis in the kitchen
Enjoying the intoxicating effects of cannabis while savouring a soft and tasty pastry could become the dream of every marijuana lover. Since it was legalized in the USA, cannabis has become the protagonist of many pastry blogs and cooking blogs in general. Netflix has even produced one show where amateur cooks and food-bloggers compete with each other in grass-based recipes. It is surprising to see cannabis valued in even very complicated preparations, when until recently no one would have gone beyond the dear old cokiees.
Will the future of cannabis really be in the kitchen? We don’t know, but we can confirm that the so-called edible are in high demand in Amsterdam’s coffee shops. Moreover, hemp has many interesting properties from a nutritional point of view and, whether it has an active ingredient or not, it is in great demand in the kitchen.
Benefits of the CBD
At first glance, the hemp fruits appear as a small walnut covered with a thin, shiny and hard layer. Rich in nutrients, they are brown or black and sometimes even grey-green in colour and their diameter varies, on average, from 3 to 4 mm. I hemp seeds contain between 28% and 35% fat, 30% to 35% carbohydrates and 20% to 24% protein, as well as high percentages of vitamin B (more than other foods of plant origin), vitamin E, calcium, magnesium, and iron. Hemp seeds are a truly “amazing” product: they contain all eight essential amino acids that the body cannot synthesize autonomously, and this makes them highly protein and recommended for a diet healthy and balanced.
This is not all: the vitamin content and the presence of mineral salts (calcium, magnesium, potassium) are also noteworthy. Moreover, hemp has a very high nutritional value, suitable both for those who follow a highly protein diet, such as athletes and sportsmen, and for those who would like to compensate for the lack of animal proteins for the choice of specific diets, such as vegans and cruelty. The presence of polyunsaturated fats also makes hemp an excellent ally against cardiovascular diseases (the ratio Omega 3 and Omega 6 is the perfect 5:1), arteriosclerosis, eczema, acne and diseases of the respiratory system.
The CBD in the kitchen
CBD is fat-soluble, so it is extremely easy to add to all recipes that require fat ingredients, such as butter or coconut oil. The cannabinoid can be added to salty dishes in the form of condiments, sauces and marinades, but it can also be used to enrich desserts, such as brownies, tarts and even drinks, like drowning in coffee and cocktails.
Regardless of the use you decide to make of it, there are some guidelines to follow to avoid wasting part of this precious ingredient. The cannabinoids of “fresh” marijuana are not present in their active form: both THC and CBD contained in cannabis are present in their acid form, i.e. as THCA and CBDA. To convert both of these molecules into THC and CBD, a process called decarboxylation.
Light cannabis muffins
The gourmet recipes of the American food bloggers can also be replicated using the cannabis lightwhich can be marketed in Italy. Light cannabis is legal in Italy because it is THC-free, unlike the one recently legalised in the USA, which is “traditional” cannabis, rich in active ingredient.
Of course, the effects will certainly be different, but as we have told you many times before, the effects of CBD are not to be underestimated at all. We give you the secret recipe of Terre di Cannabis, made from our Flying a 100% Italian genetics that will take you “into the blue painted blue”.
- 1 ½ cups grated zucchini
- ½ cup melted cannabutter
- ¼ cup olive oil
- ½ cup sugar
- ½ cup brown or date sugar
- 2 eggs
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 cups all purpose flour
- ½ cup chopped walnuts or pignolis (optional)
- Step 1Preheat oven to 350 F.
- Step 2In a bowl, mix together zucchini, melted cannabutter, olive oil, and both sugars. Once combined, mix in eggs one at a time. Sift together all dry ingredients and mix into zucchini in one addition. Fold in nuts, if desired.
- Step 3Line a 12-count muffin tin with cupcake wrappers, and divide batter equally between them. Bake for approximately 20 minutes, or until the tops spring back when lightly touch and a toothpick inserted into the center comes out clean. Each muffin will have approximately 5-10 mg of THC, which is at or below the recommended beginner’s dosage.
2 thoughts on “Recipe for Quick and Easy Weed Muffins”
Those recipes are so delicious. Thank you very much for sharing this. I’ll definitely try these. I had tried many weed muffins recipes but out of hem I loved one – it was a weed muffins recipe from my friends in Toronto. Its cannabutter flavour was perfect.
A lot of other recipes ask to mix water and butter, any reason by you didn’t go this way? Btw, your recipe seems much easier and more potent!