These muffins are versatile and always moist and delicious. People are surprised to learn that there is zucchini in them. We served them often at Mossberry B&B on Ponderosa Drive.
Original recipe makes 18 muffins
Ingredients
2 cups shredded zucchini
1/3 cup boiling water
2 3/4 cups all-purpose flour
1 1/2 cups white sugar
2/3 cup sunflower seeds
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground coriander
1 teaspoon ground nutmeg
3 eggs, beaten
1/3 cup vegetable oil
1 teaspoon vanilla extract
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PREP
20 mins
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COOK
25 mins
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READY IN
45 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
- In a large bowl, stir together zucchini and boiling water.
- In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
- Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
- Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.
Nutrition
Calories: 187 kcal
Carbohydrates: 32.1 g
Cholesterol: 35 mg
Fat: 5.2 g
Fiber: 0.9 g
Protein: 3.2 g
Sodium: 230 mg
