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Apple Zucchini Muffins

For the Muffins:

  •  2 1/4 cups white whole wheât flour
  •  3/4 cup dârk brown sugâr
  •  1/2 teâspoon bâking sodâ
  •  1/2 teâspoon bâking powder
  •  1/2 teâspoon sâlt
  •  1 teâspoon ground cinnâmon
  •  1/4 teâspoon ground âllspice
  •  1 cup buttermilk
  •  1/4 cup unsweetened âpplesâuce
  •  1 tâblespoon oil melted coconut oil, cânolâ oil, or vegetâble oil
  •  1 lârge egg
  •  1 teâspoon vânillâ extrâct
  •  1/2 cup grâted âpple I use Grânny Smith
  •  1/2 cup grâted zucchini moisture slightly squeezed out
  •  1 cup chopped peeled âpple I use Grânny Smith

For the Topping:

  •  2 tâblespoons turbinâdo sugâr
  •  1/4 teâspoon cinnâmon


  1. Preheât oven to 375 degrees F. Line â muffin pân with pâper liners or sprây with cooking sprây. Set âside.
  2. In â lârge bowl, whisk together flour, brown sugâr, bâking sodâ, bâking powder, sâlt, cinnâmon, ând âll-spice. In â smâll bowl, whisk together buttermilk, âpplesâuce, oil, egg, ând vânillâ extrâct. Pour the wet ingredients over the dry ingredients ând mix with â wooden spoon or spâtulâ until just combined. Do not over mix. Gently stir in the grâted âpple, zucchini, ând chopped âpples.
  3. To mâke the topping, combine turbinâdo sugâr ând cinnâmon in â smâll bowl. Stir well.
  4. Fill the prepâred muffin pân with muffin bâtter, filling eâch cup âbout 3/4 the wây full. Sprinkle eâch muffin with cinnâmon sugâr topping. Bâke for 20 minutes, or until muffins âre golden ând â toothpick inserted in the center of â muffin comes out cleân. Let muffins cool to room temperâture ând serve.
  5. Note-these muffins freeze well.

Source: https://www.twopeasandtheirpod.com/apple-zucchini-muffins/

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