Our family’s favorite muffins! Great for school lunches. Just don’t tell my picky eaters that these contain a green vegetable!
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
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.
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.
Pour batter into the lined muffin cups. Fill any empty muffin cups with water.
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.