Ingredients with Measurements:
-2 cups all-purpose flour
-1 teaspoon baking soda
-1 teaspoon baking powder
-1 teaspoon ground cinnamon
-1/2 teaspoon salt
-3 eggs
-1 cup granulated sugar
-1 cup vegetable oil
-2 teaspoons vanilla extract
-2 cups grated zucchini
-1/2 cup chopped walnuts (optional)
Special Equipment Needed:
-Muffin tin
-Mixing bowl
-Whisk
-Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
3. In a separate bowl, beat together the eggs, sugar, oil, and vanilla until light and fluffy.
4. Stir in the grated zucchini.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Fold in the walnuts, if using.
7. Divide the batter evenly among the prepared muffin cups.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Temperature: 350°F (175°C)
Serving Size: 12 muffins
Nutritional Information:
Calories: 250, Fat: 14g, Saturated Fat: 2g, Cholesterol: 35mg, Sodium: 200mg, Carbohydrates: 28g, Fiber: 1g, Sugar: 16g, Protein: 4g
Substitutions for Ingredients:
-For the all-purpose flour, you can substitute whole wheat flour or a gluten-free flour blend.
-For the vegetable oil, you can substitute melted butter or coconut oil.
-For the walnuts, you can substitute any other type of nut or omit them altogether.
Variations:
-For a sweeter muffin, add 1/2 cup of chocolate chips or dried fruit.
-For a savory muffin, add 1/2 cup of grated cheese and chopped herbs.
Tips and Tricks:
-Make sure not to overmix the batter, as this can lead to tough muffins.
-For a more even distribution of zucchini, use the large holes of a box grater.
-For a crunchy topping, sprinkle the muffins with a mixture of sugar and cinnamon before baking.
Storage Instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the muffins in the microwave for 30-45 seconds.
Presentation Ideas:
-Serve the muffins with a dollop of whipped cream or a drizzle of icing.
-Top the muffins with a sprinkle of chopped nuts or a dusting of powdered sugar.
Garnishes:
-Chopped nuts
-Powdered sugar
-Whipped cream
Pairings:
-Coffee
-Tea
-Fruit juice
Suggested Side Dishes:
-Fruit salad
-Yogurt
-Oatmeal
Troubleshooting Advice:
-If the muffins are too dry, add a tablespoon of milk or water to the batter.
-If the muffins are too dense, add an extra egg or a tablespoon of baking powder.
Food Safety Advice:
-Store the muffins in an airtight container to prevent them from becoming stale.
-Do not leave the muffins out at room temperature for more than 2 hours.
Food History:
Zucchini bread has been a popular treat in the United States since the early 1900s. It is believed to have originated in Italy, where it is known as zucchina bread.
Flavor Profiles:
These muffins have a sweet and nutty flavor with hints of cinnamon and vanilla.
Serving Suggestions:
These muffins are perfect for a quick breakfast or snack. They can also be served as a dessert with a scoop of ice cream or a dollop of whipped cream.
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