Zucchini-Chocolate Chip Muffins
These muffins are packed with zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
Step: 2
Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
Step: 3
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
NUTRITION FACT
Per Serving: 265 calories; protein 3.5g; carbohydrates 30.6g; fat 15.2g; cholesterol 15.9mg; sodium 212mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.
