Quickbread muffins originated during the19th century. Muffins are baked, individual sized, cupcake shaped foods with a moist and grainy textured. These are available as both sweet and savory.
The difference between cupcake and muffin is cupcakes tend to be sweet desserts using cake batter and topped with icing sugar whereas for muffin - it has solid items mixed into the batter while upper part becomes crisp.
Ingredients
1/4 cup oil
1/3 cup milk
1 tbsp ground flaxseeds
1 cup granulated sugar
2 tsp vanilla extract
1 cup grated Zucchini
1 1/2 cup plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup chopped walnuts ,optional
Method
Preheat the oven to 350' F.
In a bowl, add the oil, milk, ground flaxseeds, sugar and vanilla extract . Whisk until combined.
Pat dry the grated Zucchini using paper towels and add to the wet ingredients.
Now add the flour, baking powder, baking soda, salt and cinnamon to the wet ingredients . Stir gently until combined, do not over mix it.
Fold in the walnuts if you are using. Scoop the batter into paper liners in a 12 cup muffin tin, till top of the liner and bake for 18-20 minutes, until toothpick comes out clean.
Variations:
For vegan version replace milk with any non dairy milk(soy or almond).
You can substitute chopped walnuts with any nuts or chocolate chips.
You could use brown sugar also
To make a Loaf: Line a pan with parchment paper or grease with oil. Pour the batter into the prepared pan and bake at 350' F for 45-55 minutes until a toothpick comes out clean.
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