Eggless Zucchini Muffin

by - April 08, 2015


Eggless Zucchini Muffin


                  Muffins are always a healthier choice when compare to cupcakes. Which are very easy to make and quick to serve as small breads.. Muffins usually follow 'Mixing' method where dry ingredients and wet ingredients are taken in separate bowl and Then the two are quickly incorporated together with minimal mixing to avoid gluten development. This gives muffins a somewhat coarse crumb. 

               We can actually make it with 'N' no of healthier option with veggies, fruits, Nuts, whole grains etc. But we have to have a eye on fat and sugar we are adding to it and substitute it with oil and honey to make it more healthy.

                  Today I have added zucchini to my muffins by replacing eggs with curd. Do try with other vegetables or add any kind of nuts and spices as you like.. Now let get into the recipe..


Preparation time: 15 minutes
Baking time: 15 minutes
Yield: 12 muffins

Dry Ingredients
4.75 ounces / 1 cup whole-wheat flour  
3 ounces / 2/3 cup all-purpose flour
1/2 cup sugar ( 1/2 cup of sugar is too sweet for me, if you want, you can cut it down to 1/4 cup as I did)
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet Ingredients:
1 1/3 cups shredded zucchini
1/2 cup milk
2 tbsp canola oil
2 tbsp honey
1/4 cup yogurt or 1 egg
1 tsp ground cardamom 

Eggless Zucchini Muffin

Method:
1. Preheat oven to 400°. Line the muffin tray with cupcake liners and set aside.


2. In a large mixing bowl, sieve dry ingredients. In another large bowl, mix wet ingredients together.



3. Make a well in center of flour mixture.  Add milk mixture, stirring just until moist.


4. Spoon batter into 12 muffin cups. Transfer filled muffin tray in to the oven.



Baking:
5. Bake at 400F for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.

Eggless Zucchini Muffin 

Preparation time: 15 minutes 
Baking time: 15 minutes
Yield: 12 muffins

Dry Ingredients
4.75 ounces / 1 cup whole-wheat flour  
3 ounces / 2/3 cup all-purpose flour
1/2 cup sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet Ingredients:
1 1/3 cups shredded zucchini
1/2 cup milk
2 tbsp canola oil
2 tbsp honey
1/4 cup yogurt or 1 egg
1 tsp ground cardamom 

Method:
1. Preheat oven to 400°. Line the muffin tray with cupcake liners and set aside.
2. In a large mixing bowl, sieve dry ingredients. In another large bowl, mix wet ingredients together. 
3. Make a well in center of flour mixture.  Add milk mixture, stirring just until moist. 
4. Spoon batter into 12 muffin cups. Transfer filled muffin tray in to the oven.

Baking:
5. Bake at 400F for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.

Recipe adapted from Myrecipes      www.sarasyummybites.com

Eggless Zucchini Muffin




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17 comments

  1. Interesting addition of zucchini in the muffins!!

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  2. Adding fruits and veggies to muffins is a great idea, makes them super soft.

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  3. Muffins are soft, spongy and moist. I have tried cookies and cake but not muffins with zucchini. Nice recipe

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  4. lovely muffins they look so fluffy and soft.

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  5. Stunning zucchini muffins, love this vegetable very much in baking..

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  6. Love the texture of the muffins!! i might as well try it as savory, with some chilli flakes and dried tomatoes!!Very tempting indeed!!

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  7. This is such a healthy muffin . Very good

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  8. Muffins are so versatile. You can make them with so many variation. This is a nice use of zuchinni

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  9. Definitely muffins are healthier over cupcakes and these muffins sound yummy.

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  10. Looks very inviting!...and that texture looks superb.

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  11. nice way to include zuchini in our diet!!! guess I can use cucumber too...

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  12. Never tried zucchini in muffins! looks lovely :)

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  13. What a nutritious muffin. I have read about adding zucchini in bakes but have never tried. They look superb..

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  14. Yummy looking zucchini muffins.

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  15. Delicious and healthy muffins.

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  16. The texture is so good!Must try this sometime soon

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