Zucchini Muffins
14 Feb 2024
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Family-Friendly Baking: Delicious Zucchini Muffins Everyone Will Love
There’s something truly special about finding a recipe that wins over the whole family. Recently, we stumbled upon an easy recipe that did just that—a zucchini muffin recipe that became an instant hit with my baby, six-year-old, and husband. Perfect for breakfast, snacks, lunch or any time you crave a little homemade comfort. Today, I’m excited to share this winning recipe with you, so you can save it for your next baking adventure.
Ingredients You’ll Need:
- 1 Zucchini
- 100 grams of Pumpkin
- 1 cup of Grated Cheese
- 2 cups Self-Raising Flour
- 80 grams Melted Butter
- 1 cup Buttermilk
- 1 Egg
Step-by-Step Baking Method:
1. Prep Work: Begin by preheating your oven to 200°C (392°F) and lining a 12-hole muffin tin with liners. This ensures your muffins will not stick and are easy to remove.
2. Mix the Dry Ingredients: In a large mixing bowl, sift the self-raising flour. Sifting not only removes any lumps but also aerates the flour, making for lighter muffins.
3. Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, buttermilk, and egg until well combined. The magic of buttermilk adds a subtle tanginess and tenderises the muffins, making them irresistibly soft.
4. Prepare the Vegetables: Chop the zucchini and pumpkin into chunks, then blend them into a puree. This step is crucial for sneaking those veggies into your family’s diet in a way that’s both stealthy and delicious.
5. Combine Wet and Dry. Gently stir the wet ingredients into the dry, along with the vegetable puree. Add the grated cheese and mix until just combined. Remember, a lumpy batter makes the best muffins; overmixing can lead to tough pastries.
6. Bake to Perfection. Spoon the batter into the prepared muffin tin, filling each hole. Bake in the preheated oven for about 25 minutes, or until a skewer inserted into the center comes out clean. After baking, let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
These muffins are not only a delicious way to start your day but also a fantastic method to incorporate more vegetables into your family’s diet. Plus, they’re versatile! Feel free to experiment with different cheeses or add herbs for an extra flavour boost.
For more family-friendly recipes and to shop our essential kids' mealtime products, follow us at @bibobubs and check out our range. Whether you’re looking for the perfect sippy cup or a spill-proof plate, we’ve got everything you need to make mealtime a breeze.
Happy baking, and may these zucchini muffins bring as much joy to your family as they have to mine!
There’s something truly special about finding a recipe that wins over the whole family. Recently, we stumbled upon an easy recipe that did just that—a zucchini muffin recipe that became an instant hit with my baby, six-year-old, and husband. Perfect for breakfast, snacks, lunch or any time you crave a little homemade comfort. Today, I’m excited to share this winning recipe with you, so you can save it for your next baking adventure.
Ingredients You’ll Need:
- 1 Zucchini
- 100 grams of Pumpkin
- 1 cup of Grated Cheese
- 2 cups Self-Raising Flour
- 80 grams Melted Butter
- 1 cup Buttermilk
- 1 Egg
Step-by-Step Baking Method:
1. Prep Work: Begin by preheating your oven to 200°C (392°F) and lining a 12-hole muffin tin with liners. This ensures your muffins will not stick and are easy to remove.
2. Mix the Dry Ingredients: In a large mixing bowl, sift the self-raising flour. Sifting not only removes any lumps but also aerates the flour, making for lighter muffins.
3. Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, buttermilk, and egg until well combined. The magic of buttermilk adds a subtle tanginess and tenderises the muffins, making them irresistibly soft.
4. Prepare the Vegetables: Chop the zucchini and pumpkin into chunks, then blend them into a puree. This step is crucial for sneaking those veggies into your family’s diet in a way that’s both stealthy and delicious.
5. Combine Wet and Dry. Gently stir the wet ingredients into the dry, along with the vegetable puree. Add the grated cheese and mix until just combined. Remember, a lumpy batter makes the best muffins; overmixing can lead to tough pastries.
6. Bake to Perfection. Spoon the batter into the prepared muffin tin, filling each hole. Bake in the preheated oven for about 25 minutes, or until a skewer inserted into the center comes out clean. After baking, let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
These muffins are not only a delicious way to start your day but also a fantastic method to incorporate more vegetables into your family’s diet. Plus, they’re versatile! Feel free to experiment with different cheeses or add herbs for an extra flavour boost.
For more family-friendly recipes and to shop our essential kids' mealtime products, follow us at @bibobubs and check out our range. Whether you’re looking for the perfect sippy cup or a spill-proof plate, we’ve got everything you need to make mealtime a breeze.
Happy baking, and may these zucchini muffins bring as much joy to your family as they have to mine!
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