Zucchini Muffins

Breakfast

A terrific way to use up the extra zucchini in your garden and get some added greens.

  • Total Preparation Time: 40 minutes

Makes 12 muffins

Rating: 1 Stars

Ingredients

1/3 cup75 mLGAY LEA - Unsalted Butter, melted and cooled
1/3 cup75 mLGAY LEA - Regular Sour Cream
3/4 cup175 mLGranulated Sugar
2 2 Eggs
1 tsp5 mLVanilla
2 cups500 mLAll Purpose Flour
1 tsp5 mLBaking Powder
1 tsp5 mLBaking soda
1/2 tsp2 mLSalt
1/2 cup125 mLZucchini, shredded (about 2 zucchini)
1/2 tsp2 mLCinnamon(optional topping)
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Instructions:

  1. Preheat oven to 375°F (180°C).
  2. In large bowl, whisk together melted butter, sour cream, eggs, sugar and vanilla.
  3. In separate bowl, combine flour, baking soda, baking powder and salt. Stir butter mixture along with zucchini into flour mixture, just until moistened. Fold in chocolate chips, if using.
  4. Bake in centre of oven for about 20 minutes or until golden and tops spring back when lightly touched.
  5. Let cool in pan on rack for 5 minutes before removing from pan.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

 

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Ingredients

1/3 cup75 mLGAY LEA - Unsalted Butter, melted and cooled
1/3 cup75 mLGAY LEA - Regular Sour Cream
3/4 cup175 mLGranulated Sugar
2 2 Eggs
1 tsp5 mLVanilla
2 cups500 mLAll Purpose Flour
1 tsp5 mLBaking Powder
1 tsp5 mLBaking soda
1/2 tsp2 mLSalt
1/2 cup125 mLZucchini, shredded (about 2 zucchini)
1/2 tsp2 mLCinnamon(optional topping)
Add to Shopping List

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