Recette de muffins à la courgette

Ingrédients

• 2 cups all purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/2 cup unsalted butter (melted and cooled slightly)
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 2 cups shredded fresh zucchini ((1 medium zucchini))
• 1/2 cup coarsely chopped walnuts or pecans

Préparation

1. 1

   Preheat oven to 350°F. Line a 12-cup standard muffin pan with paper liners or spray with nonstick baking spray.

2. 2

   In a large bowl, use a whisk to sift together flour, sugar, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.

3. 3

   In a separate medium bowl whisk together melted butter, vanilla extract and eggs. Mix the wet ingredients into the flour mixture stirring by hand until fully moistened.

4. 4

   Fold in the zucchini and nuts until evenly distributed. Use an ice cream scoop to divide the batter evenly filling the muffin cups about 3/4 full.

5. 5

   Bake for 22-25 minutes or until a toothpick inserted into the center comes back clean

6. 6

   Cool in the pan for 10 minutes, then remove to a cooling rack to cool completely.

7. 7

   Toasted Nuts - You can toast the nuts prior to adding them to the batter. To do so, spread on a sheet pan in a single layer. Toast in a 350°F oven for 6-8 minutes, then cool completely before adding to the batter. This can be done up to 2 days in advance.