BEST ZUCCHINI GRANOLA MUFFIN

https://myislandbistrokitchen.com/2016/03/30/best-zucchini-granola-muffins/

Combines zucchini, applesauce, granola, orange rind & spices to make tasty muffins. Adding granola to the muffin tops makes them colourful and interesting. They freeze well too.

makes 14-16

Ingredients:

1⅔ cup plain flour
⅓ cup whole wheat flour
1 tbsp BP
½ tsp bicarb
½ tsp salt
2½ tsp cinnamon
⅛ tsp nutmeg
2 tsp finely grated orange rind
1¼ cups of The Bistro’s Great Nut-free Granola

2 extra-large eggs, slightly beaten
¾ cup brown sugar, firmly packed
½ cup vegetable oil
1 tsp vanilla
⅓ cup milk
1 cup coarsely grated zucchini
⅔ cup applesauce
Apx. ¼ – ⅓ cup granola for topping (optional)

Method:

Important to Preheat oven to 475°F. Prepare muffin tins by greasing or spraying with cooking oil, ensuring the top of the muffin tins are also well-greased/sprayed.

In large bowl, whisk together the plain and whole wheat flours, BP, bicarb, salt, cinnamon, and nutmeg.  Stir in orange rind and mix in the granola. Set aside.

In medium-sized bowl, whisk together the eggs, brown sugar, vegetable oil, vanilla and milk.  Stir in the zucchini and applesauce just until well combined.

Pour the wet ingredients into the dry and stir only until mixed. Do not overmix.  Spoon batter into prepared muffin tins, filling each cup a generous ¾ full.  Sprinkle some granola on top of each muffin, if desired.

Transfer muffins to oven and immediately reduce the oven temperature to 400°F.  Bake for 18-20 minutes or until muffins are just firm to the touch and a cake tester inserted into the centre of a muffin comes out clean.

Let muffins rest in muffin tins for about 5 minutes then transfer to wire rack to finish cooling.