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Honey and olive oil zucchini muffins

What you will need:

• 3 cups grated zucchini (I used about 2 whole zucchini)
• 2 beaten eggs
• 2 teaspoons vanilla
• 1 cup Morgenster Monte Marcello Extra Virgin Olive Oil
• ⅔ cup real maple syrup
• ⅓ cup raw honey, softened
• 1½ cups whole wheat flour
• 1½ cups all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1½ teaspoons cinnamon

How to prepare:

1. Preheat the oven to 350 degrees. In a mixing bowl, combine the zucchini, eggs, vanilla, olive oil, maple syrup, and honey. Stir gently until mixed; set aside.
2. In a large mixing bowl, combine the flours, baking soda, baking powder, salt, and cinnamon. Stir to combine and make a well in the middle. Pour the wet mixture from step one into the well and stir just a few times until barely combined. Overmixing makes the muffins tough and hard, so I try to limit myself to 15 big around-the-bowl stirs.
3. Pour the batter in a muffin tin greased with nonstick cooking spray or lined with paper cups. You should be able to get 6-8 jumbo muffins or 15-16 regular sized muffins. Bake for 20 minutes or until the muffins are golden brown and the tops spring back when you press on them.

Click here for the pdf version of this recipe
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