Food & Dining
The week we have a recipe for zucchini muffins.
The recipe was sent in by Jacqui Gee, who said this was her favourite way to eat zucchini.
"The muffins are so yummy, and the kids (or adults) won't even know there is zucchini in them."
Also, the recipe cauld be made with gluten-free flour, for those who are gluten intolerant.
1 3/4 cups all-purpose flour OR gluten free flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2/3 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup vegetable oil or melted butter
1 1/2 teaspoons pure vanilla extract
1 teaspoon grated lemon rind
2 cups grated zucchini (use as much green rind as you can. A hand grater works best; the results from a food processor tend to be too
Grease 12 large or 18 small muffin cups, or line the cups with muffin papers.
Preheat the oven to 180 C.
ift the flour, salt, baking soda, baking powder, and spices together.
Mix together the brown and white sugar and the eggs; add to this the vegetable oil, vanilla, and lemon rind. Stir in the grated zucchini.
Add the flour mixture, combining everything. Do not over-mix.
Fill the muffin cups or muffin tins two-thirds full and bake for about 25 minutes, until a skewer, cake tester or knife inserted in the centre comes out clean or the muffin feels springy when pressed gently with your finger.
Makes 12 to 18 muffins
- Taranaki Daily News