RICARDO: Zucchini Lime Muffins

PREPARATION 30 MIN

COOKING 30 MIN

OUTPUT 1 DOZEN

FREEZES


INGREDIENTS

Muffins

  • 2 cups (260 g) grated zucchini
  • 1 cup (210 g) sugar
  • 1/2 cup (115 g) unsalted butter, softened
  • 2 eggs
  • 2 limes, zest finely grated
  • 1/4 cup (60 ml) lime juice
  • 1 3/4 cups (265 g) unbleached all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda

Icing (optional)

  • 2 limes, zest finely grated
  • 2 tbsp (30 ml) lime juice
  • 1 cup (130 g) icing sugar

PREPARATION

Muffins

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 12-muffin tin with paper or silicone cups.
  2. Place the zucchini in a glass bowl. Cover with plastic wrap and microwave for 3 minutes.
  3. In a food processor, purée the zucchini with the sugar and butter until smooth. Add the eggs, lime zest and juice. Mix for a few seconds. Add the remaining ingredients and mix until combined.
  4. Divide the batter between the muffin cups (see note). Bake for 25 minutes or until a toothpick inserted into the centre comes out clean. Let cool completely on a wire rack.

Icing

  1. In a bowl, mix together all of the ingredients. Ice the muffins, if desired.

 

Note

For a nice touch, sprinkle the unbaked muffins with grated zucchini. Grate about 3/4 cup (100 g) extra zucchini and divide among the muffins. And don't forget to add icing for the perfect after-dinner cupcake!