Tuesday, 18 November 2014

Fruity Nut Zucchini Muffins

Fruity nut zucchini muffins

(makes 24 small muffins or one 19cm cake)

2 cups SR flour
1 egg, and 1 egg white (or 2 eggs - I had an egg-white that needed using)
1/3 cup sugar
1/2 cup apple sauce or mashed stewed apple
3/4 level teaspoon bicarb soda
1/2 cup grated zucchini (packed firm)
3/4 level teaspoon mixed spice or cinnamon
1/4 cup chopped walnuts
1/2 cup currants or cranberries
1/2 cup crushed pineapple

  1. Preheat oven to 180°C fan forced
  2. In a medium sized mixing bowl, beat eggs and sugar for 1 minute using an electric beater.
  3. Stir bicarb soda into apple sauce (it will froth), then add to bowl.
  4. Add walnuts, currants, zucchini, pineapple and mixed spice to bowl and combine all ingredients.
  5. Gently fold flour into mixture in one go. DO NOT BEAT as this will make the cake tough.
  6. Spoon mixture into greased muffin pans or patty cake papers. You should get 24 muffins from this mix.

  7. Bake for 20-30 minutes, or until firm to touch in centre.
  8. Allow muffins to sit 5 minutes before turning out onto a wire cake rack to cool.
  9. Optional: You can also use the mix for a cake, and bake in a greased 19cm cake tin for 35-40 minutes.

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