Strawberry Zucchini Muffins

3 stars from 6 ratings of Strawberry Zucchini Muffins

Texture

This muffin is a little dense from baking with fruits and vegetables. If you like, you can add an extra teaspoon of baking powder. The molasses and honey add flavor and nutrients without adding a lot of sugar. The fruit also adds to the slight sweetness. A cup of strawberries is a lot for this recipe, if you don't like so many chunks of strawberries, you can puree 1/2 of it and add that to the dough. Enjoy! Your toddler and family will love these and there is a 1/4 cup of fruits and vegetables in each muffin if you only make six and 1/8 of a cup in each if you make twelve!

Portioning the batter into 12 cups instead would make toddler sized muffins!
Portioning the batter into 12 cups instead would make toddler sized muffins!

Cook Time

Prep time: 10 min
Cook time: 40 min
Ready in: 50 min
Yields: 6 large muffins, 12 small muffins

Ingredients

  • 1 extra large egg
  • 1/2 cup milk
  • 1/2 cup zucchini, grated
  • 1/4 cup honey
  • 1/4 cup molasses
  • 1- 1/2 teaspoons vanilla
  • 2-1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 cup strawberries, dice the whole cup or dice some and puree some
  1. Whisk egg, then add in milk, zucchini, honey, molasses, and vanilla (if you decided to puree half of the strawberry, add the puree now.) Whisk together and set aside.
  2. In a larger bowl (I use my stand mixer bowl), mix flour, salt, and baking powder together.
  3. Pour wet into dry and mix until just combined. Do not over mix!
  4. Fold in the diced strawberries and portion the dough between either 6 or 12 muffin cups.
  5. Bake at 350 degrees for 40 minutes. Let cool and store in sealed container.

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