Spring is just around the corner, and bright colours that pop seem to be all the rage this season. Get some much needed energy from these zucchini muffins (that border on cupcakes!) with beautiful bits of green zucchini bursting out of every bite. I didn't tell anyone zucchini was inside, because who really equates something delicious with zucchini (courgette for you Brits!) But after these muffins were tested on my willing participants, they never guessed our favourite vegetable (or is it a fruit?) was stealing the show! These muffins are so perky they're blooming...
2 cups gluten free flour (300g)
1 cup granulated sugar (225g)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 medium zucchini (courgette), grated on the large holes of a grater
1 stick (110g) butter, melted and cooled slightly
2 large eggs, lightly beaten
1 tsp pure vanilla extract
1/2 cup chopped walnuts (approx. 150g) to taste
Preheat oven to 350F/180C. Line 12 muffin cups (1 muffin tin) with paper liners.
In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Add zucchini and incorporate well.
In a small bowl combine the eggs, butter, and vanilla extract. Add the wet ingredients to dry and mix together until well incorporated. Finally, mix in the walnuts.
Spoon large spoon fulls of the batter into each muffin cup and top with a walnut half. Bake for approx 30mins. Makes about 16 muffins.
Inspiration from the catwalk for Spring/Summer 2011...
|From Left: Gucci, Jil Sander, Jil Sander. Pictures courtesy chickadvisor.com|
Shop Bold Colours!