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Zucchini + Dark Chocolate Muffins https://www.metro.ca/userfiles/image/recipes/zucchini-muffins-11692.jpg PT10M PT20M PT30M
Preheat the oven to 375(f) degrees. Line a 12-cup muffin tin with parchment liners.In a large mixing bowl whisk together the butter, sugar, yogurt, eggs & vanilla until incorporated. Add the zucchini & stir to combine.Sift in the flour, baking powder, salt & cinnamon. Stir until mixture is just combined, do not over mix. Gently fold in the chocolate.Using a large ice cream scoop, evenly divide the batter amongst the prepared muffin tin. Bake until the tops are golden brown & bounce back to touch, about 20 minutes. Let cool slightly & enjoy with a smear of butter!Source: Metro
12
4 1 4 4
1/2 cup (125 ml) unsalted butter, melted and cooled 3/4 cup (185 ml) raw sugar (substitute: light brown sugar) 1/2 cup (125 ml) irresistibles plain 2% yogurt 2 large eggs, whisked 2 teaspoons (10 ml) vanilla extract 11/2 cups (375 ml) shredded zucchini 2 cups (500 ml) all-purpose flour 2 teaspoons (10 ml) baking powder 1/2 teaspoon (2,5 ml) fine salt 1 teaspoon (5 ml) ground cinnamon 3/4 cup (185 ml) dark chocolate chips or chunks
Zucchini + Dark Chocolate Muffins

Zucchini + Dark Chocolate Muffins

Rate this recipe
1 Vote
12
Main course
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 ml)
    unsalted butter, melted and cooled
  • 3/4 cup
    (185 ml)
    raw sugar (substitute: light brown sugar)
  • 1/2 cup
    (125 ml)
    irresistibles plain 2% yogurt
  • 2
    large eggs, whisked
  • 2 teaspoons
    (10 ml)
    vanilla extract
  • 11/2 cups
    (375 ml)
    shredded zucchini
  • 2 cups
    (500 ml)
    all-purpose flour
  • 2 teaspoons
    (10 ml)
    baking powder
  • 1/2 teaspoon
    (2,5 ml)
    fine salt
  • 1 teaspoon
    (5 ml)
    ground cinnamon
  • 3/4 cup
    (185 ml)
    dark chocolate chips or chunks
Imprimer ma sélection

Preparation

Preheat the oven to 375(f) degrees. Line a 12-cup muffin tin with parchment liners.

In a large mixing bowl whisk together the butter, sugar, yogurt, eggs & vanilla until incorporated. Add the zucchini & stir to combine.

Sift in the flour, baking powder, salt & cinnamon. Stir until mixture is just combined, do not over mix. Gently fold in the chocolate.

Using a large ice cream scoop, evenly divide the batter amongst the prepared muffin tin. Bake until the tops are golden brown & bounce back to touch, about 20 minutes. Let cool slightly & enjoy with a smear of butter!

Source: Metro

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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