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Recipe: Zucchini muffins
Kidzu Children's Museum's Kids in Your Kitchen offers up this recipe for zucchini muffins.
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By Sarah Lindenfeld Hall, Go Ask Mom
Kidzu Children's Museum's Kids in Your Kitchen offers up this recipe for zucchini muffins. Check Kidzu's website for more recipes and make plans to visit the Chapel Hill museum, which is open to the public. It's best for the under-10 set.
Kidzu recommends letting kids help with this recipe by having them measure the ingredients, cracking eggs, holding the mixer and sprinkling the sugar on top.
Zucchini Muffins
2 cups all-purpose flour or white whole wheat flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup canola, vegetable, or grapeseed oil
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
2 cups grated zucchini
2 tablespoons turbinado sugar
1. Preheat the oven to 375F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger, and nutmeg.
3. In a large bowl, whisk together the melted butter, oil, sugars, eggs, and vanilla until smooth. Stir in the zucchini.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Don't over mix.
5. Pour the batter equally in the muffin cups. Sprinkle each with turbinado sugar. Bake for 18-23 minutes or until the muffins are golden brown.
6. Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes.
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