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Zucchini Red Currant Muffins

Hot outta the oven! These muffins make a delicious dessert, snack, or side dish. We like frozen mixed berries for a nice tangy flavor, and beautiful color. Try substituting other frozen fruit.

Servings: 24 mini muffins

Prep time: 25 minutes

Cook time: 25-30 minutes

Ingredients

Quantity
Ingredient
1 ¾ cup
Flour
Can use spelt* or whole wheat* flour
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1/2 tsp
Baking Powder
1/2 tsp
Baking soda
1/2 tsp
Cinnamon*
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1/4 tsp
Salt*
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2
Eggs
3/4 cup
Honey*
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1/2 cup
Oil
Try Grapeseed Oil*
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1 tsp
Amber Flavors Pure Vanilla Extract*
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1 cup
Grated zucchini
After grating, drain zucchini & add liquid to soup or discard
1 cup
Frozen mixed berries*
And/or other frozen fruit, e.g. blueberries, raspberries, peaches, etc.
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Instructions

  1. Mix all dry ingredients.
  2. Add remaining ingredients, except fruit.
  3. Mix in frozen fruit last (to avoid coloring the batter!)
  4. Spoon batter into paper-lined muffin tins.
  5. Bake at 325ºF (160ºC) for 25-30 minutes, until golden brown on top.

*available at Nectarina

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