Zucchini muffins

Name: Zucchini muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Cuisine: Québécoise
Ingredients: 1 ½ cups (188 g) all-purpose flour; ½ tsp (2.5 ml) baking powder; ½ tsp (2.5 ml) baking soda; ½ tsp (2.5 ml) salt; 2 tsp (10 ml) ground cinnamon; ½ tsp (2.5 ml) ground nutmeg; ¼ cup (59 ml) vegetable oil; ¼ cup (62.5 g) unsweetened applesauce; ½ cup (100 g) packed brown sugar; ½ cup (100 g) granulated sugar; 1 large egg, at room temperature; 2 tsp (10 ml) pure vanilla extract; 1 ½ cups grated zucchini (about 2 medium zucchinis)

Preparation 15 min
Cooking 18 to 20 min
Servings 12 muffins
Freezing Absolutely

Ads

Muffins

1 ½ cups (188 g) all-purpose flour
½ tsp (2.5 ml) baking powder
½ tsp (2.5 ml) baking soda
½ tsp (2.5 ml) salt
2 tsp (10 ml) ground cinnamon
½ tsp (2.5 ml) ground nutmeg
¼ cup (59 ml) vegetable oil
¼ cup (62.5 g) unsweetened applesauce
½ cup (100 g) packed brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
2 tsp (10 ml) pure vanilla extract
1 ½ cups grated zucchini (about 2 medium zucchinis)

Ads

Preparation

Preheat the oven to 425 °F (218 °C). Prepare a muffin tin with cooking spray or paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg until combined. Set aside.
In a separate medium bowl, mix together the oil, applesauce, brown sugar, granulated sugar, egg, vanilla and zucchini until combined.
Add the dry ingredients to the wet ingredients and stir gently, just enough to moisten, no more. Divide the batter evenly among the muffin cavities, filling them completely.
Bake for 5 minutes at 425 °F (218 °C), then, without opening the oven door, reduce the temperature to 350 °F (177 °C) and continue baking for 13 to 15 minutes, until a toothpick inserted in the centre comes out almost clean.
Remove the muffins from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Run a knife around the edges if needed to loosen them.