These are a household favorite! They’re sweet, cozy and have zucchini so that means they’re healthy, right?
The kids can help with this so it’s a nice weekend breakfast to make together. My secret to keeping it stress-free? I pre-measure everything so all we do is combine the ingredients and mix, mix, mix. It’s perfect and my girls love it.
You can add in chocolate chips or walnuts, too. I enjoy eating them fresh out of the oven or reheat them in the microwave to warm them back up. If you have a vacation planned, these are perfect to make for on the go.
Zucchini Muffins
Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes
Ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 egg lightly beaten
1/2 cup vegetable oil (or olive oil, I didn’t notice a difference)
1/4 cup milk
1 tbs lemon juice
1 tsp vanilla extract
1 cup shredded zucchini
Recipe
Preheat the oven to 350 degrees. Grease 12 muffin cups or line with muffin liners. Personal preference — I love muffin liners around the holidays.
Combine flour, sugar, baking soda, cinnamon and salt in a large bowl.
Mix egg, oil, milk, lemon juice and vanilla extract in a bowl.
Stir wet ingredients into the dry ingredients until it’s all mixed together nicely.
Fold in zucchini and gently stir until it’s all combined.
Fill those muffin cups 2/3 full.
Bake in a preheated oven until a toothpick inserted comes out clean, 20-25 minutes.
Enjoy!
Rachel Tritsch, creator of Recipes with Rachel is a full-time working wife and mother of two little girls. She creates simple and delicious recipes for busy families like her own because family dinner around a table is important, but it doesn’t need to be hard. For more simple and delicious recipes, visit recipeswithrachelt.com or join my Facebook group, Recipes with Rachel.
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