Embedded Files
INGREDIENTS:
1 large egg
2/3 lightly packed brown sugar
1/3 cup extra light tasting olive oil
1 1/2 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/4 cup plain Greek yogurt
1 1/2 cup shredded zucchini (size of a 3/4 - 1 pound zucchini ), juices squeezed dry
1/2 cup chopped walnuts
INSTRUCTIONS:
Preheat oven to 400°. Line a 6-cavity muffin pan with cupcake liners.
Add egg, brown sugar, olive oil, and vanilla extract to a large mixing bowl. Beat with a whisk until creamy and slightly frothy, about 1 minute.
Sprinkle in flour and seasonings. Switch to a rubber spatula. Fold in the flour mixture until it just starts to blend. Add yogurt. Continue folding until the flour mixture is about 1/2 incorporated. Add zucchini and walnuts. Fold until everything is just blended. Do not overmix.
Fill each muffin cavity to the very top with batter. Before baking, place a oven rack above the rack the muffins will be baking on. Leave enough clearance between the racks for the muffins to rise.
Bake for 5 minutes on the lower rack at 400°F. Reduce heat to 350°F. Bake for 12 minutes. Place a piece of foil on the upper rack to prevent the muffins from over browning. Bake for an additional 6-8 minutes, or until a toothpick comes out with a few dry crumbs attached when inserted into a muffin.
Cool for 5 minutes. Slide a knife under the muffin tops to loosen from the pan. Transfer muffins onto a cooling rack to cool completely.
Makes 6 muffins.
Recipe Notes:
To squeeze zucchini, wrap zucchini in a kitchen towel or several layers of paper towel and squeeze dry. Discard liquid.
To measure zucchini: Fluff up the squeezed dry zucchini. Measure out 1 1/2 cup lightly packed zucchini.
To obtain muffin tops, fill each muffin cup as full as you can without batter spilling onto the onto the baking pan. Bake immediately.
www.ingoodflavor.com
Page updated
Google Sites
Report abuse