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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

Ingerdients

Quantity
Ingredient
1 ¾ cup
Flour
Can use spelt or whole wheat flour
1/2 tsp
Rumford Aluminum-Free Baking Powder
1/2 tsp
Baking soda
1/2 tsp
Cinnamon
1/4 tsp
Salt
2
Eggs
3/4 cup
Honey
1/2 cup
Oil
1 tsp
Amber Flavors Pure Vanilla Extract
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.

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.

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