Zucchini muffins

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 18 muffins

If you're looking for something else to make with zucchini during the bountiful harvest, try these muffins. Grated zucchini is added directly to the batter, but it doesn't impart a vegetable flavor to the muffins, so unless you tell the kids there's zucchini in them, no one will even know! The zucchini and Greek yogurt make these muffins moist, soft, and healthy, while the golden raisins provide an extra burst of sweetness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups premium flour
0.5 cup whole grain wheat flour
1 teaspoon baking powder
0.5 tsp of soda
0.5 tsp ground cinnamon
1/4 tsp. freshly ground nutmeg
1/4 teaspoon fine salt
110 g unsalted butter, melted
1 cup of sugar
1 cup Greek yogurt
3 large eggs
1 tsp vanilla extract
1 medium zucchini, coarsely grated (about 1 cup)
0.5 cup golden raisins

Ingredient Substitution Suggestions

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Recipes with similar ingredients: whole grain flour, eggs, yogurt, zucchini, zucchini, nutmeg, cinnamon, raisin

Cooking the dish according to the recipe:

Preheat oven to 200°C. Line 18 muffin tins with paper liners.
In a large bowl, combine all the flour with the baking powder, baking soda, cinnamon, nutmeg and salt.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.

In another large bowl, beat the butter, sugar, yogurt, eggs, and vanilla extract with a mixer on medium speed until fluffy. Reduce the mixer speed to low, fold in the flour mixture, and knead the dough.
Add the zucchini and raisins. Divide the batter evenly among the prepared molds.
Bake until a toothpick inserted into the center of the cake comes out clean, 15 to 18 minutes. Cool the cakes in the pan on a wire rack for 10 minutes; remove from the pan and cool completely on a wire rack.

Categories:

recipe / Mixer / Summer dishes / Breakfast / Bakery / Unsweetened cookies and muffins / / Food Network - recipes

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