Apple and Zucchini Muffins

I find it slightly unfortunate that after proclaiming the benefits of various Google products, Blogger crashed for what is reportedly the longest period ever. Oops. I guess even Google isn't immune to technical glitches.

Now that things are back up and running (although I apologize to those of you who left comments on my last post - I read them through my inbox, but they have since disappeared from the system!), I wanted to share a recipe.

Last weekend, in addition to a failed carrot cake, I made apple and zucchini muffins for our Mother's Day picnic.

As I hadn't made these before, or even baked with zucchini before, I was a little concerned about how they would turn out. But I needn't have worried. They turned out beautifully.

In fact, I could almost say that they are the best muffins I have ever had. They are certainly the best muffins I can remember having. Which is a big claim, as I have had a lot of muffins in my time!

They aren't the most attractive product (definitely a muffin and not a cupcake), but if you like apple, I don't think you could not like these. And if you make them, I don't think you will regret it.

Apple and Zucchini Muffins

Adapted from All Recipes. Makes about 16 standard sized muffins.

Print recipe

Ingredients:

• 2 cups self-raising flour
• 1/4 cup white sugar (or replacement to taste)
• 1/3 cup brown sugar
• 1 tsp cinnamon
• Egg replacer to the equivalent of 2 eggs
• 3 tbsp vegetable oil
• 1/3 cup apple sauce
• 1 tsp vanilla
• 2 medium to large apples, grated
• 2 medium zucchini, grated

Method:

1. Preheat oven to 180'C and prepare a muffin tin (I made 12 regular size and 12 mini muffins, but I think this would equate to 16 regular muffins. Or 12 jumbo muffins).
2. Combine flour, sugars and cinnamon in a medium bowl.
3. Beat together egg replacer, oil and vanilla in a large mixing bowl.
4. Stir apple sauce and grated apple and zucchini into the wet ingredients; add in dry ingredients and stir to just combine.
5. Spoon into muffin tins and bake for 20 - 25 minutes (less if you make mini muffins).

These muffins were incredibly moist. And delicious. There was no discernible zucchini flavour, and the taste and texture were really just that of an apple muffin, but better! An apple muffin with punch.

A little on the bland side in appearance...but definitely not in taste

My main modifications from the original recipe were to reduce the brown sugar from 1/2 cup to 1/3 cup; reduce the oil from 1/2 cup to 3 tablespoons; add in the 1/3 cup apple sauce; and use egg replacer instead of real eggs. I also used slightly more apple and zucchini.

Because I was making these for a diverse group, I stuck with the white flour and refined sugars. When I make them again (and I will be making them again!), I think I'll try half white and half wholemeal flour, and replace the white sugar with honey.

Given they were so moist, I also think I could have reduced the oil even further. The addition of the apple sauce seemed more than sufficient.

I see a re-run happening in my kitchen soon...

Tweet

Pin It