Deftige zucchini muffins Einfache herzhafte Muffins mit Zucchini! Zucchini Muffins sind saftig und die Gemüse Muffins eignen sich auch als Fingerfood und Pausenbrot! 1 Saftig, herzhaft und lecker sind diese Muffins mit Zucchini. Mit weiteren würzigen Zutaten wie Petersilie und Emmentaler sind sie ein Hit auf jedem. 2 en auf Grad vorheizen. Die Muffinförmchen einfetten oder Papierförmchen in die Vertiefungen setzen. Zucchini waschen und trocknen. Stiel- und. 3 Diese Zucchini Feta Muffins sind supersaftig und schmecken auch noch am nächsten Tag. Ein perfektes Essen für deine Lunchbox! 4 Instructions Preheat oven to °F (°C). Spray a count muffin pan with nonstick spray or line with cupcake liners. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. In a medium Spoon the batter into liners, filling them all the way. 5 Ingredients ¾ cup roughly chopped raw walnuts or pecans (optional) ⅓ cup melted coconut oil or extra-virgin olive oil* ½ cup honey or maple syrup 2 eggs ⅔ cup buttermilk (or ⅔ cup milk of choice mixed with 2 teaspoons vinegar, allow to rest for 5 minutes before using) 2 teaspoons vanilla extract 1 ¾. 6 A few important tips to make your Healthy Zucchini Muffins as tasty and nutritious as possible: You don’t need to peel your zucchini to make zucchini muffins. The peel contains a number of nutrients and is very thin For grating zucchini, I like to use a box grater like this one or a coarse. 7 Add any mix-ins to the wet ingredients, and then transfer the batter to a prepared muffin pan. Bake the muffins for 15 to 25 minutes at °F or until a toothpick comes out clean. Let them cook for a few minutes in the pan before transferring them to a wire rack to cool completely. 8 Ingredients 3/4 cup all-purpose flour 1/2 cup sugar 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1 large egg, room temperature 1/4 cup canola oil 1 cup finely shredded unpeeled zucchini 1/2 cup chopped walnuts 1/4 cup dried currants or chopped. 9 Bake at °F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, 22 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes. zucchini-muffins mit haferflocken 10 zucchini-muffins mit joghurt 12