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Zucchini Lime Muffins

  • Preparation 30 MIN
    Cooking 30 MIN
  • Servings 1
  • Makes 1 dozen
  • Freezes
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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!

Ingredients

Muffins

Icing (optional)

Preparation

Muffins

  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.
  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 ¾ cup (100 g) extra zucchini and divide among the muffins. And don't forget to add icing for the perfect after-dinner cupcake!

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.