Apricot Zucchini Muffins Recipes

Ingredients :

1/4 cup

1/2 cup

1/2 tsp

1/4 tsp

3/4 cup

1 tsp

1/2 tsp

1 tsp

1/2 cup

1 cup

3 tbsp

large egg

sugar

plus 3 tbsp packed brown sugar

vegetable oil

mashed canned apricots

vanilla extract

almond extract

whole wheat flour

plus 3 tbsp all purpose flour

cinnamon

salt

ground nutmeg

baking soda

chopped dates

grated zucchini

quick cooking rolled oats

chopped walnuts

butter

Method :

Stir together the egg, sugar, 1/2 cup of the brown sugar, oil, apricots, vanilla and almond extracts.
Combine the whole wheat flour, 3/4 cup of the all purpose flour, 3/4 tsp of cinnamon, add the satl, nutmeg, baking soda, baking powder and dates.
Make a well in the center and pour in the egg-apricot mixture.
Stir until the dry ingredients are just moistened.
Fold in the grated zucchini.
Line microwavable cupcake pans with paper liners.
Half fill each with the batter.
Combine the remaining 3 tbsp of flour with the rolled oats, the remaining brown sugar, the walnuts and the remaining 1/4 tsp of cinnamon.
Cut in the butter until the mixture is crumbly.
Top each muffin with 1 tbsp of the crumb mixture.
Microwave 6 muffins at a time on medium 50% for 4 minutes, rotating the pan a half turn after 2 minutes.
Remove the muffins from the pans.
Repeat the cooking procedure with the remaining batter.
Serve the muffins warm.

Makes about 18 muffins

Plenty of wholesome ingredients go into making these sweet, crumb topped muffins-but they take only minutes to mix and bake.

Learn how to cook Vegetarian Recipes

Subscribe to our newsletter

Get the above cooking ingredients here