Zutaten für Zucchini Nut Muffins
- All Purpose Flour
- Granulated Sugar
- Baking Powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Cinnamon
- Ground Ginger
- Egg
- Cooking Oil
- 1 cup grated zucchini (about 2 medium)
- ½ cup milk (any kind)
- Almond Flavoring
- Vanilla
- Pecans
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Zubereitung von Zucchini Nut Muffins
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup chopped walnuts, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ½ cup grated Parmesan cheese.
- In a separate bowl, whisk together 2 large eggs, 1 cup grated zucchini (about 2 medium), ½ cup milk (any kind), 2 tablespoons melted unsalted butter, and ¼ cup maple syrup (or honey).
- Create a well in the dry ingredients and pour in the wet ingredients. Gently stir until just combined; do not overmix.
- Fill the prepared muffin cups ¾ full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
111 g
Sugar
421g
Fat
87g
Carbs
104g
