Sweet recipes with vegetables come out as pineapple in the Food Pluggers group.
For those who do not know, the Food Pluggers are A sect A group of southern parties that are dedicated to developing creative methods for children to eat vegetables. I joined them a while ago, they are quite ... special.
The thing is that I asked how to make Muffins and Jackie (the mother of these two choice in the photo), this fantastic recipe happened to me with which we also plug some Zucchini.
Thank you very much Jackie! In addition to teaching me how to make Muffins you had a great recipe.
If you want you can see more recipes and stories of the Food Pluggers here .
About these lemon and zucchini muffins
Chicuelos, first of all I apologize because I have not managed to take a photo of the Muffin open. When I don't have many photos of the dish or they are bad photos, it was a success and there was nothing left for me to photograph.
I wanted to tell you about this Muffins recipe that, apart from being delicious, the filling is green !!! I swear, they don't know how nice it is, it has a greenish color, Lima type. I will take new photos when I take them again.
The flavor is fantastic, do not be afraid of zucchini in a sweet preparation, it's great, I use it very often.
If they are encouraged, they send me a photo. I love this recipe. And if you want to see another sweet recipe with zucchini (Zucchini), check this sweet zucchini pudding , which is great.
Ingredients
For about 8-10 Muffins
- 2 cups of lift flour (or common flour + 1 cdita. Baking powder)
- 1 cup of neutral oil (corn or sunflower)
- 1 cup of sugar
- 3 eggs
- 2 zucchini zucchini)
- 1 lemon zest (it can be lime)
- 2 tbsp. lemon juice
How to make lemon and zucchini muffins
It is very easy
- Wash and grate the zucchini well, with peel and everything. Put it on a strainer and press very well, many times, until you release all the water. This step is very important since if we do not take away the water to the zucchini, the preparation will not look good. Reserve.
- Beat the eggs with the sugar until they are well creamy and whitish.
- Incorporate the oil and join the preparation well.
- Add the first cup of flour and join well, with spatula and enveloping movements.
- Incorporate the lemon zest, the lemon juice, and the drained zucchini. Join well.
- Add to the last cup of flour and join well.
- Place the mixture in molds for muffins to fill 3/4 of its capacity.
- Bring to a moderate oven (180º) for about 20-30 minutes or until you put a stick and leave dry.
- Let cool and sprinkle with impalpable sugar.
[Tweet "How to make lemon and zucchini muffins: delicious!"]
How to make lemon and zucchini muffins: so they remained
cute and delicious
I like the idea of the recipe. But it can still be improved ... flour could be replaced by a healthier, the same with white sugar. These muffins are healthy but could be even better…. The vegetable being baking loses many of its properties and ends up prevailing the negative effects of flour and white sugar. Anyway, it is much healthier than we usually cook our children. Greetings and thanks Paulina !!!
Hello Paulina Genia !!! I make the cake 1,2,3,4 but instead of cream cheese I use a avocado pot. It is very rich and also has a very original green color.