Zucchini-Lemon-Poppy Seed Muffins

Our family’s favorite muffins! Great for school lunches. Just don’t tell my picky eaters that these contain a green vegetable!



Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Step: 2

Combine brown sugar and eggs in a large bowl. Beat on medium-high speed for 1 to 2 minutes. Beat in oil, applesauce, lemon zest, vanilla extract, and lemon extract until incorporated.

Step: 3

Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a separate bowl. Blend into the brown sugar mixture. Stir in zucchini and poppy seeds.

Step: 4

Pour batter into the lined muffin cups. Fill any empty muffin cups with water.

Step: 5

Bake in the preheated oven until a toothpick inserted into the center come out clean, 17 to 18 minutes.


Per Serving: 195 calories; protein 2.9g; carbohydrates 30.2g; fat 7.5g; cholesterol 20.7mg; sodium 149.4mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . 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 clear it off the next day.

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