Zucchini Muffins Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
With all the zucchini we have springing up, we've been making zucchini bread every few days. I love the idea of zucchini muffins; they make for a quick snack or to-go breakfast if you're in a hurry.
Ingredients
- 2 cups grated zucchini, 1 large zucchini = 1 3/4 cups squeezed zucchini
- ½ cup unsalted butter, 1 stick at room temperature
- 1 cup white sugar
- 2 large eggs, lightly beaten
- 1 ½ cups “better for bread” flour
- 1 tsp baking soda
- ½ tsp salt, we used sea salt
- ½ tsp pure vanilla extract
- ½ tsp flax seed oil, optional (adds 1,250 mg of Omega 3)
- ½ cup dried cranberries, craisins
Instructions
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Preheat the oven to 350˚F. Grease a 12-count muffin pan or line with cupcake liners.
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In a mixing bowl, cream together butter and sugar.
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Grate 2 cups of zucchini and use your hands to squeeze out extra juice over the sink. We measured 2 cups before it was squeezed.
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Add 2 lightly beaten eggs and drained zucchini; combine well.
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In a separate bowl, combine 1 ½ cups of flour, 1 tsp of baking soda, ½ tsp salt and add to creamed mixture.
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Next, stir in ½ tsp vanilla extract and ½ tsp flax seed oil (if using). Finally mix in 1/2 cup dry cranberries (craisins). Mix to combine. The batter will be thick.
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Put rounded ice scream scoops of batter into the lined muffin pan. Each one should be filled almost to the top. Bake at 350˚F for 25 minutes or until a toothpick inserted into the center comes out clean.