Zucchini Lime Muffins
These zucchini and lime cupcakes really do have a dual personality. Extra-fluffy thanks to the blended veggies, the morning version is served icing-free while their after-dinner draw comes from a…
Instructions
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1
With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper or silicone cups.
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2
Place the zucchini in a glass bowl. Cover with plastic wrap and microwave for 3 minutes.
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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.
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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.
These zucchini and lime cupcakes really do have a dual personality. Extra-fluffy thanks to the blended veggies, the morning version is served icing-free while their after-dinner draw comes from a zesty lime glaze drizzled on top. Muffins for breakfast, cupcakes for dessert? Yes, please!
