These Apple Cinnamon Zucchini Muffins are Amazing and easy to make, Watch!
Hey there, Welcome, and are you looking for a delicious and healthy snack that’s perfect for any time of day? If you have a zucchini hanging around, then look no further than these tasty Apple Cinnamon Zucchini Muffins. Packed with apples, zucchini, cinnamon and other yummy ingredients, these muffins are sure to become a family favorite! They do not taste like typical zucchini bread, not that that tastes bad, but sometimes you just want something different to make. So, have a seat, a cup of tea or coffee, and join me in making some cinnamon apple zucchini muffins.
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The Urban Chef
PRINT the recipe: https://rebrand.ly/AppleCinnamonZucchiniMuffins
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Ingredients
1 1/4 cups white sugar
2/3 cup oil
3 eggs
1 TBSP vanilla extract
2 1/4 cups all-purpose flour
1 1/2 TBSP ground cinnamon
3/4 tsp baking soda
3/4 tsp baking powder
2 cups shredded zucchini
1 cup shredded apple
Directions
Step 1
Preheat oven to 350° F (175° C). Spray 24 muffin cups with cooking spray or line them with paper
liners.
Step 2
Whisk sugar, oil, eggs, and vanilla extract together until smooth. Stir flour, cinnamon, baking soda, and baking powder into the sugar mixture just until the batter is combined. Fold zucchini and apple into the batter and spoon into the prepared muffin cups.
Step 3
Bake in the preheated oven until muffins spring back after pressing the top, about 25 minutes.
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Amazon Links
If you do not have something and want to make this, Here are some Amazon links to equipment either I have or I would trust in my kitchen;
Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel --
Professional Box Grater, Stainless Steel with 4 Sides, Best for Parmesan Cheese, Vegetables, Ginger,XL Size, Black -- https://amzn.to/3Pq27vm
Ice Cream Scoop, Tuilful Cookie Scoop Set of 3 with Trigger, 18/8 Stainless Steel Cookie Scoops for Baking, Include Large-Medium-Small Ice Cream Scoops for Cookie, Ice Cream, Cupcake, Muffin, Meatball
-- https://amzn.to/3uOLaBe
Tovolo Silicone Mixing Spoon With Stainless Steel Handle, Scratch-Resistant & Heat-Resistant Stirring Spoons, Kitchen Utensil Safe for Nonstick Cookware & Cast -- https://amzn.to/3uMgyAh
Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools --
JoyTable 14 Piece Mixing Bowls With Measuring Cups And Spoons Set - Premium Stainless Steel Mixing Bowls Set - Nesting & Stable Metal Mixing Bowls Great For Kitchen, Baking, Cooking, Or Prep --
7 notes
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Avocado toast on beer soda bread.
Writing it down because I made changes to the recipe:
Beer soda bread
150 gr whole wheat flour
100 gr 0 flour
1 heaped Tbsp baking soda
1 tsp salt
1/2 tsp sugar
1/4 tsp bicarbonate of soda
165 ml beer
75 gr of yogurt
Preheat oven to 220°C. Mix all the dry ingredients. Mix all the liquid ingredients. Mix together, transfer to a suitable tin or baking sheet, bake for 10 minutes, lower temperature to 180°C and bake for a further 25 minutes.
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𝗠𝗶𝗻𝗶 𝗩𝗶𝗰𝘁𝗼𝗿𝗶𝗮 𝗦𝗽𝗼𝗻𝗴𝗲 𝗖𝗮𝗸𝗲𝘀
Victoria sponge cake is a British cake. It's a vanilla sponge cake that is sandwiched with jam and buttercream (or whipped cream)
𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨
𝙁𝙤𝙧 𝙩𝙝𝙚 𝙅𝙖𝙢:
• 500g/1lb 2oz strawberries, hulled and halved
• 500g/1lb 2oz jam sugar
𝙁𝙤𝙧 𝙩𝙝𝙚 𝙨𝙥𝙤𝙣𝙜𝙚:
•175g/6oz unsalted butter, at room temperature, plus extra for greasing
•175g/6oz caster sugar
•3 large free-range eggs, beaten
•1 tsp vanilla extract
•175g/6oz self-raising flour
•300ml/10½fl oz double cream
•icing sugar, for dusting
𝗠𝗲𝘁𝗵𝗼𝗱 for the jam
1) You can just use pre-made jam from a jar to save time. Place the strawberries in a large saucepan and crush with a potato masher.
2) Add the jam sugar and heat gently, stirring continuously, until the sugar dissolves.
3) Keep stirring, increasing the heat, bringing it to a full rolling boil, one that bubbles vigorously, rises in the pan and cannot be stirred down.
4) Start timing and boil for four minutes only. Remove from the heat and set aside to cool.
𝗠𝗲𝘁𝗵𝗼𝗱 for the sponge
1) Preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease the tins with butter.
2) To make the cakes, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine.
3) Sift the flour into the bowl and fold in until the mixture is glossy and smooth.
4) Divide the mixture between the mini sandwich tin cups and level with a teaspoon.
5) Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch.
6) Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely.
7) Whip the cream to soft peaks and spoon into a piping bag fitted with a small plain nozzle.
8) Cut each cake in half horizontally with a bread knife.
9) Pipe one dot of the cream in the middle of each cake base and the rest in dots around the edges. Drizzle the jam over the cream, place the sponge tops on and lightly sift icing sugar over the cakes
0 notes