A vibrant and wholesome presentation of Healthy Zucchini Poppy Seed Muffins served on a rustic wooden tray. The muffins are golden brown with flecks of green zucchini and specks of poppy seeds, topped with a light dusting of powdered sugar. The setup includes fresh zucchini slices, a small bowl of poppy seeds, and a glass of iced tea on a cheerful tablecloth, illuminated by bright natural light to emphasize their fresh and healthy appeal, perfect for a nutritious snack.

Healthy Zucchini Poppy Seed Muffins

Packed with zucchini, walnuts, raisins, and poppy seeds, these muffins offer a nutritious way to kickstart your day with healthy fiber and vitamins!
Portions:24
Preparation Time: 30 minuten
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Equipment

  • Muffin tin
  • Paper liners
  • Nonstick cooking spray
  • Mixing bowls
  • whisk,
  • spatula
  • Measuring cups and spoons
  • wire rack

Ingrediënten

  • 200 g 1 cup evaporated cane juice or granulated sugar
  • 73 g ½ cup brown sugar, spooned and leveled
  • 113 g ½ cup nondairy butter
  • 128 g ½ cup unsweetened applesauce
  • 118 ml ½ cup soy or other nondairy milk
  • 170 g ¾ cup soy or other nondairy yogurt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure orange extract
  • 375 g 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 195 g 2 cups finely grated zucchini
  • 160 g 1 cup raisins or other dried fruit
  • 70 g ½ cup chopped walnuts
  • 10 g 1 tablespoon poppy seeds

Instructies

  • Preheat the oven to 350°F (180°C).
  • Line two standard muffin tins with paper liners, spraying with nonstick cooking spray for easy removal.
  • In a large bowl, beat together the cane juice, brown sugar, and butter using an electric mixer until fluffy.
  • Add the applesauce, milk, yogurt, vanilla, and orange extract and beat until smooth.
  • In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and ginger.
  • Fold the wet ingredients into the dry ingredients carefully, avoiding overmixing.
  • Stir in the grated zucchini, raisins, walnuts, and poppy seeds.
  • Spoon the batter into the muffin cups: fill 24 cups two-thirds full for standard muffins, or fill 16 cups to the top for dome-shaped muffins.
  • Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool for 5 minutes before transferring the muffins to a wire rack.

Notes / Tips / Wine Advice:

Wine Advice:
Pair with a crisp, light white wine such as Chardonnay or a refreshing non-alcoholic lemonade for a delightful snack.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 7 g | Sugar: 12 g | Salt: 160 g
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Country American
Holliday: Father’s Day / Picnic
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