l i t t l e r e d h e n

Tuesday, September 2, 2014

Citrus Zucchini Muffins

Recipe from Pastry Affair.

Citrus Zucchini Muffins

(Yields 1 dozen muffins)

3/4 cup (150 grams) granulated sugar

Zest of 1 lemon

Zest of 1 orange

1/2 cup (118 ml) vegetable oil

Juice of 1/2 orange

1 large egg

1 teaspoon vanilla extract

1 cup (about 180 grams) grated zucchini, lightly packed

1/8 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (120 grams) whole wheat flour

1/2 cup (63 grams) all-purpose flour

1/2 cup (113 grams) whole almonds, coarsely chopped

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with baking cups.

In a large bowl, mix together the sugar, lemon zest, and orange zest until fragrant. Whisk in the egg, vegetable oil, orange juice, and vanilla until well combined. Stir in the grated zucchini. Mix in the nutmeg, baking soda, baking powder, and salt. Fold in the flour, mixing until the batter becomes uniform. Mix in the chopped almonds.

Fill baking cups 3/4 full and bake for 18-22 minutes, or until a tester inserted in the center comes out clean. Let the muffins cool briefly before eating. Serve plain or with a spread of jam.