Ingredients and Weight:
- Zucchini: 1 cup, shredded
- All-purpose flour: 2 cups
- Baking powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Unsalted butter: 1/2 cup, melted and cooled
- Sugar: 1/2 cup
- Eggs: 2 large
- Fresh or frozen blueberries: 1/2 cup
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F. Line a muffin pan with paper cups or grease with cooking spray.
- In a large bowl, combine the shredded zucchini, flour, baking powder, and salt. Set aside.
- In a separate bowl, mix the melted butter, sugar, and eggs until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the blueberries.
- Spoon the mixture into the prepared muffin cups, filling each cup about 3/4 full.
- Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 300 per muffin (approx.)
- Fat: 12g
- Carbohydrates: 45g
- Protein: 5g
Dish Characteristics:
- Moist and tender muffins with a slight crunch on the outside.
- The combination of zucchini and blueberries creates a unique and refreshing flavor.
- Great as a breakfast or snack, especially for those who enjoy fruity and spicy flavors.
User Comments:
- "These muffins are delicious! The combination of blueberries and zucchini is unexpected but really works." - John Doe, New York
- "I love how moist these muffins are. They're perfect for a quick breakfast on the go." - Jane Smith, Los Angeles
- "These muffins have a great flavor and are so easy to make. I will definitely make them again." - Michael Johnson, San Francisco
Special Precautions and Tips:
- Be sure to use fresh or frozen blueberries, as dried blueberries may alter the texture of the muffins.
- Do not overmix the batter, as this can lead to tough muffins. Mix until just combined.
- For best results, use ripe and fresh zucchini. If using frozen zucchini, make sure it is fully thawed before shredding.
