Zucchini Bread Muffins
Serves
24
Total Time
45mins
Calories
205
Sweet cinnamon and nut muffins filled with grated zucchini for a lovely moist texture. Delicious split open and spread with a bit of cream cheese.
- All purpose flour
3 cups (about 389 g)
- Baking soda
1 teaspoon (about 5 g)
- Baking powder
½ teaspoon (about 2 g)
- Salt
1 teaspoon (about 6 g)
- Pecan pieces
130 g (about 1 cup)toasted
- Egg
3 (about 150 g)
- Plain yogurt
½ cup (about 115 g)
- Sunflower oil
½ cup (about 120 ml)
- Light brown sugar
1 ¾ cups (about 340 g)
- Ground cinnamon
5 g (about 1 ⅞ teaspoons)
- Nutmeg
1 pinchfreshly ground
- Zucchini
450 g (about 2 ⅓)shredded
- Orange zest
5 g (about 1 ⅜ teaspoons)
- Orange juice
12 g (about 2 ⅛ teaspoons)
INGREDIENTS
- 1. Pre-heat oven - 175°C
- 2. Line 2 clean muffin pans with paper muffin cups
- 3. Add all purpose flour, baking soda, baking powder and salt to a clean large mixing bowl
- 4. Mix in pecan pieces to the dry ingredients and set aside
- 5. Add egg, plain yogurt and sunflower oil to a clean large mixing bowl
- 6. Whisk together until combined
- 7. Add light brown sugar, ground cinnamon, nutmeg, zucchini, orange zest and orange juice to egg-yogurt mixture
- 8. Fold together until combined
- 9. Add dry ingredients
- 10. Mix until well combined
- 11. Spoon batter into 2 muffin pans
- 12. Bake until skewer tests clean - 20 min, 175°C
- 13. Let cool
METHOD
Make this recipe in the Drop Recipes App
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