Introduction and preparation for baking zucchini muffins
Mix the grated zucchini into the muffin batter to get juicy zucchini muffins. Top with frosting for a variety of cupcakes. Good for coffee and party. Can also be served without frosting.
In addition to frosting, you can spice up the muffins with extra garnish such as walnuts and red currants, raspberries, blueberries or shredded lime peel and yellow marigold leaves; or roasted coconut that you colored light green with caramel color. Or take other chocolate, colored sprinkles or silver sprinkles.
You need 10 medium cupcake molds that you fill with 0.75 dl of butter in each mold. The batter can be doubled if you want to bake more muffins. The batter can also be baked in a mold or bread mold into a whole cake that you top with frosting and cut into squares or pieces.
Recipe for 10 zucchini muffins
- Preparation: 15 min
- Cooking: 40 min
- Ready in: 55 min
Ingredients
- 2 eggs, normal size
- 1.5 cups sugar
- 1/5 dl walnuts
- 2.5 dl wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2.5 dl coarsely grated zucchini
- 1.25 dl of cooking oil such as sunflower oil or corn oil
Frosting ingredients
- 100 grams of fresh cream cheese natural
- 2 dl icing sugar
- 40 grams of butter
- 1 teaspoon lime juice (optional)
- 10 muffin molds, medium size
How to prepare
- Set the oven to a 200-degree ordinary oven.
- Make cupcake molds and place them on a plate.
- Chop walnuts roughly.
- Crack eggs in a bowl. Add the sugar. Whisk fluffily for a few minutes with an electric whisk.
- Measure out the flour, cinnamon, baking powder and salt in a bowl.
- Rinse and grate zucchini.
- Mix the zucchini and flour with the flour mixture.
- Whisk the oil – first dropwise – into the egg mixture.
- Stir together egg mixture and flour mixture to form a batter.
- Spread the batter in the cupcake molds – You will get about 10 molds with roughly 0.75 dl in each mold.
- Bake the muffins in the center of the oven for about 11 minutes.
- Remove and allow to cool completely.
FROSTING
- Make butter and let it warm to room temperature
- Measure out cream cheese and sugar and lime juice in a bowl.
- Add the butter and whisk together until smooth.
- Spread the frosting over the zucchini muffins.
- Top with more decoration if you want. One suggestion is to add a walnut on top of each muffin. Fresh berries; shredded lime shells, marigold leaves or optional sprinkles are other suggestions.
How to prepare the muffins
- Put the oven on a 200-degree ordinary oven.
- Make cupcake molds and place them on a plate.
- Chop walnuts roughly.
- Crack eggs in a bowl. Add the sugar. Whisk fluffily for a few minutes with electric whisk.
- Measure out the flour, cinnamon, baking powder and salt in a bowl.
- Rinse and grate zucchini.
- Mix the zucchini and flour with the flour mixture.
- Whisk the oil – first dropwise – into the egg mixture. Then you can add it in a uniform beam.
- Stir together egg mixture and flour mixture to form a batter.
- Spread the batter in the cupcake molds – I got 10 molds with about 0.75 dl in each mold.
- Bake the muffins in the center of the oven for about 11 minutes.
- Remove and allow to cool completely.
