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Zucchini is a vegetable that is in season during the summertime. It can be used for many different recipes, like these zucchini-infused muffins.
They are moist and delicious and with just a hint of zucchini flavor. The recipe also includes chocolate chips to make them extra sweet and decadent!
Zucchini is Nutritious & Easy to Grow
Zucchini is a vegetable that can be eaten raw or cooked. It is a low-carb recipe and it is healthy.
It has high water content and contains potassium, vitamin A, vitamin C, B6, and folate.
Zucchini can be eaten raw in salads but it can also be cooked in many different ways such as grilling, boiling, or baking.
Zucchini is easy to grow because they are resistant to pests and diseases. They require less space than other vegetables because they grow vertically instead of horizontally.
The Best Types of Muffin Tin to Use and What Ingredients You’ll Need
Muffins are a favorite breakfast food for many people. They are quick and easy to make, and you can use any combination of ingredients to create your perfect muffin.
A muffin tin is an essential tool for making muffins. There are many different types of muffin tins available, so it can be difficult to decide which one is best for you. The size, shape, material, and price all vary from one type of muffin tin to another. This article will help you decide which type of muffin tin is best for your needs and what ingredients you’ll need to make your favorite recipe.
Zucchini Cinnamon Chip Muffins – soft muffins filled with zucchini, cinnamon chips, and walnuts.
Preheat oven to 350F. Line 12 muffin cups with liners or spray with baking spray.
Sift together flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy. Add egg, vanilla, and sour cream; beat until well combined.
Slowly add dry ingredients, scraping down the sides of the bowl as you go. Add zucchini, cinnamon chips, and walnuts; beat until just combined.
Fill the prepared muffin tins about ¾ of the way full.
Bake for 20 - 23 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean
Let cool until cool enough to remove from the muffin tin. Let cool completely before serving.
Ingredients
Directions
Preheat oven to 350F. Line 12 muffin cups with liners or spray with baking spray.
Sift together flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy. Add egg, vanilla, and sour cream; beat until well combined.
Slowly add dry ingredients, scraping down the sides of the bowl as you go. Add zucchini, cinnamon chips, and walnuts; beat until just combined.
Fill the prepared muffin tins about ¾ of the way full.
Bake for 20 - 23 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean
Let cool until cool enough to remove from the muffin tin. Let cool completely before serving.
How to Freeze Baked Muffins For a Later Use
We all know that muffins are a delicious and easy-to-make dessert. However, the problem with muffins is that they are not freezer friendly. They get dry and crumbly if you freeze them. That’s why it is important to know how to freeze baked muffins for later use.
There are many ways of freezing baked muffins for later use, but the most popular way is by using individual wrappers or containers. The first thing you need to do is line your muffin tin with wrappers or containers and then bake your muffin batter as usual. After that, let the batter cool down before pouring it into the wrappers or containers and put them in the freezer right away.
The best part about this method is that it will only take 10 minutes.
Conclusion: All-Time Favorite Zucchini Recipes
In conclusion, the recipes I have shared with you today are my personal favorite zucchini recipes.
I hope that you enjoyed reading about my favorite zucchini recipes.
