Zucchini And Pine Nut Muffins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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These muffins are great for breakfast or late-afternoon snack. They are great topped with cream cheese frosting Ingredients:
muffins |
2c grated zucchini |
3/4tsp kosher salt |
1/2c pine nuts |
2c all purpose flour |
1tsp baking powder |
1tsp ground ginger |
1c granulated sugar |
1/2c plain whole-milk yogurt |
1/4c vegetable oil |
2 large eggs |
1/2tsp vanilla extract |
cream cheese frosting |
12 oz. cream cheese,romm temp. |
1/2c powdered sugar |
1tsp vanilla extract |
Directions:
1. Heat oven to 350.and arrange rack in middle. Butter and flour a 12 well muffin pan;set aside. Toss zucchini and salt together in a small bowl,and set it over a small mixing bowl to drain.
2. Heat a medium frying pan over med. heat,add pine nuts and toast until golden brown all over,about 5 mins. Remove to a small bowl and reserve.
3. Whisk together flour,baking powder and ginger in a med. bowl to aerate and remove any lumps;set aside
4. In a separate bowl,whisk together sugar,yogurt,oil ,eggs and vanilla extract until evenly combined. Add dry ingredients and stir briefly unti justcombined.Squeeze zucchini mixture by the handful to release excess water,then add to batter,add pine nuts and stir till just combined(do not over-mix)
5. Fill each well of the muffin pan halfway with batter and bake until a tothpick inserted in a muffin comes out clean,about 20 mins. Set pan on wire rack and let muffins cool in pan 5 mins. Remove muffins from pan and serve.
6. Cream Cheese Frosting:
7. Place all ingredients in bowl of stand mixer fitted with paddle attachment and mix over medium speed till light and fluffy,about 3 mins. Store refrigerated in airtight container until ready to use.
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