Zucchini Muffins

May 29, 2020

This here is a delicious snack that you can make with your kids! It allows you to spend quality time with your kids that can be educational too. It allows them to help you measure, learn different foods and food groups while also helping them learn how to make something that they can enjoy at the end! 

 

 

 

INGREDIENTS:
  • 2 large eggs

  • 1 1/3 cup (280 g) sugar

  • 2 teaspoons vanilla extract

  • 3 cups (packed) grated fresh zucchini

  • 3/4 cup unsalted butter, melted

  • 2 3/4 cups (400 g) all-purpose flour

  • 1 teaspoon baking soda 

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 2 teaspoons cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon nutmeg

  • 1 cup walnuts (optional)

  • 1 cup raisins or dried cranberries (optional)

 

 

Instructions:

 

1. Preheat the oven to 350°F (175°C). Beat the eggs in a large bowl. Mix in the  sugar and vanilla extract. Stir in the grated zucchini and the melted butter.

2. In a separate bowl, mix together the flour, baking soda, baking

powder, cinnamon, ground ginger, nutmeg, and salt.

3. Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using.

4.  Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin.

5. Bake at 350°F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20-30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.

6. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes and then enjoy! 

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