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Zucchini Muffins with Lime and Juicy Cranberries


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Ingredients

2 eggs

125 ml (1/2 cup) sugar

125 ml (1/2 cup) olive oil

Juice of 1 lime

Zest of 1 lime

235 g (2 cups) grated zucchini, undrained (about 2 medium-sized zucchini)

170 g (1 1/2 cups) all-purpose unbleached flour

2.5 ml (1/2 teaspoon) baking powder

2.5 ml (1/2 teaspoon) salt

1 ml (1/4 teaspoon) baking soda

50 g (1/2 cup) Patience Fruit & Co Whole & Juicy Cranberries

Preparation time 20 minutes
Cooking time 25 to 30 minutes Portions 12 muffins

Here’s a great recipe that showcases one of our favourite vegetables, zucchini. Grated zucchini makes muffin batter deliciously smooth and moist, just the way we like it – bye-bye, dry muffins!

We hear all the time how important it is to eat more veggies. This recipe sure fills the bill!

Ingredients

2 eggs

125 ml (1/2 cup) sugar

125 ml (1/2 cup) olive oil

Juice of 1 lime

Zest of 1 lime

235 g (2 cups) grated zucchini, undrained (about 2 medium-sized zucchini)

170 g (1 1/2 cups) all-purpose unbleached flour

2.5 ml (1/2 teaspoon) baking powder

2.5 ml (1/2 teaspoon) salt

1 ml (1/4 teaspoon) baking soda

50 g (1/2 cup) Patience Fruit & Co Whole & Juicy Cranberries

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Steps

  1. Place rack in the middle of the oven. Preheat oven to 180° C (350º F). Line 12 muffin cups with paper liners.

  2. Mix eggs, sugar, oil, lime juice and zest in a bowl. Mix until smooth. Add grated zucchini. Set aside.

  3. Mix flour, baking powder, salt and baking soda in another bowl. Mix dry ingredients with liquid ingredients till blended. Don’t overmix.

  4. Add cranberries and mix gently. Pour mixture into muffin pan and bake for 25 to 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let cool.

Une filiale de Fruit d'or

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