Zesty Zucchini Muffins
Prep Time 15 mins
Cook Time 25 mins
Serves 18
Difficulty N/A
Ingredients
- Muffins:
- 2 1/2 cups Robin Hood® Gluten Free Flour Blend
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup Vegetable or Canola Oi
- 1 tsp vanilla extract
- 2 cups grated zucchini, peeled or unpeeled
- 1 tbsp lemon zest
- Topping:
- 1/3 cup SUGAR IN THE RAW® Natural Turbinado Sugar
Directions
Step 1:
Preheat oven to 375°F (190°C). Grease or line muffin cups with paper liners.
Step 2:
Combine flour blend, baking powder, baking soda and salt in a large bowl.
Step 3:
Whisk eggs and sugar together in a separate large bowl. Add buttermilk, oil and vanilla and mix well. Stir in zucchini and lemon zest. Add flour mixture, stirring until well combined. Spoon into prepared muffin cups. Sprinkle with sugar.
Step 4:
Bake in preheated oven 20 to 25 minutes, or until a tooth pick inserted in center of muffin comes out clean. Cool on wire cooling rack.