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Ingredients
| zucchini squash (grated): 2 cups (shredded) |
| water: 1/3 cup (boiling) |
| all-purpose flour (unsifted): 2 3/4 cups |
| granulated sugar: 1 1/2 cups |
| dried sunflower seeds: 2/3 cup |
| baking soda: 1 1/4 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
| ground cloves: 1 tsp |
| ground coriander: 1 tsp |
| ground nutmeg: 1 tsp |
| eggs: 3 (beaten) |
| vegetable oil: 1/3 cup |
| vanilla extract: 1 tsp |
Five Spice Muffins
Credit: AllRecipes
User rating:
"These muffins are versatile and always moist and delicious. People are surprised to learn that there is zucchini in them. We served them often at Mossberry B&B on Ponderosa Drive."
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Prep Time
20 min -
Cook Time
25 min -
Servings
18 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
- In a large bowl, stir together zucchini and boiling water.
- In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
- Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
- Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.