Zucchini and Apricot Muffins

Zucchini and apricots are both excellent sources of vitamins and minerals, making these muffins a nutritious and delicious treat!

This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Zucchini and Apricot Muffins

Cooking Method: Baking Cuisine: American Courses: Bakery, Breakfast, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 10 min Total Time 50 mins

Servings: 12 Calories: 2640

Best Season: Summer

Ingredients

Servings

• 1.5 cup Zucchini
• 1 cup Apricots
• 2 cup All-purpose flour
• 1 cup Granulated sugar
• 2 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 teaspoon Cinnamon
• 2 large Eggs
• 0.5 cup Vegetable oil
• 1 teaspoon Vanilla extract
• 0.5 cup Milk

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Grate the zucchini and squeeze out any excess moisture.
3. In a large bowl, combine the grated zucchini, diced apricots, flour, sugar, baking powder, salt, and cinnamon.
4. In a separate bowl, whisk together the eggs, vegetable oil, vanilla extract, and milk.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
9. Serve and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 9g14%

Total Carbohydrate 32g11%

Sugars 17g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.