Orange & Zucchini Muffins

Orange & Zucchini Muffins

Directions: 30 minutes
Cook time: 25 minutes
Servings: 16 muffins
Allergens: Eggs, Wheat and triticale,
Vegetarian

Ingredients

  • 375 ml (1 ½ cup) grated zucchini
  • 180 ml (¾ cup) sugar
  • 60 ml (¼ cup) non-hydrogenated margarine
  • 60 ml (¼ cup) unsweetened commercial applesauce
  • 2 large eggs
  • 80 ml (⅓ cup) oat bran
  • 15 ml (1 Tbsp) ground linseed
  • 60 ml (¼ cup) orange juice
  • 10 ml (2 tsp) orange extract
  • 430 ml (1 ¾ cup) whole wheat flour
  • 5 ml (1 tsp) baking soda
  • 5 ml (1 tsp) baking powder
  • 5 ml (1 tsp) ground cinnamon
  • 10 ml (2 tsp) orange zest (optional)

Equipment

  • 2 muffin tins
  • 2 large bowls
  • Wooden spoon
  • Small bowl
  • Ice cream spoon

Reference

Recipe inspired by : https://www.ricardocuisine.com/en/recipes/8087-zucchini-lime-muffins

Directions

  1. Place rack in middle position of oven and preheat to 350°F (180°C).
  2. Grease two muffin tins and dust with flour. Set aside.
  3. In a large bowl, stir zucchini, sugar, margarine, applesauce, and eggs using a wooden spoon. Set aside.
  4. Soak oat bran and linseed in orange juice in a small bowl 10 minutes, then add orange extract.
  5. Add this mixture to zucchini. Stir.
  6. In a large bowl, stir flour, baking soda, baking powder, cinnamon, and orange zest (optional).
  7. Stir wet ingredients into dry ingredients using a wooden spoon until smooth.
  8. Fill muffin cups with batter using an ice cream scoop.
  9. Bake 25 minutes or until a toothpick inserted in centre of muffin comes out clean.
  10. Remove muffins from tins and cool.

Tips

Conservation

  • Muffins can be kept in an airtight container for 2 days at room temperature or a few weeks in the freezer.
Return to recipes