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Categories:
muffins zucchini kosher salt pine nuts flour baking powder ground ginger sugar yogurt vegetable oil eggs vanilla extract Frosting cream cheese powdered sugar vanilla extract
Viewed: 38 - Published at: 7 years agoIngredients
- For the Muffins
- 2 cups zucchini, grated
- 3/4 teaspoon kosher salt
- 1/2 cup pine nuts
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup yogurt, plain whole-milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 teaspoon vanilla extract
- For the Frosting
- 6 ounces cream cheese, at room temperature
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Method
- Heat oven to 350°F and arrange rack in middle. Butter and flour a 12-well muffin pan; set aside.
- Toss zucchini and salt together in a small bowl. Place zucchini in a sieve, weight it down with a small bowl, and set it over a small mixing bowl to drain.
- Heat a medium frying pan over medium heat, add pine nuts, and toast until golden brown all over, about 5 minutes. Remove to a small bowl and reserve.
- Sift flour, baking powder, and ginger in a medium bowl to aerate and remove any lumps; set aside.
- In a separate bowl, whisk together sugar, yogurt, oil, eggs, and vanilla extract. Add dry ingredients and stir briefly until just combined.
- Squeeze zucchini mixture by the handful to release excess water, then add to the batter, add pine nuts and stir until just combined (be sure not to overmix).
- Fill each well of the muffin pan halfway with batter and bake until a toothpick inserted in a muffin comes out clean, about 20 minutes.
- Set the pan on a wire rack and let muffins cool in the pan for 5 minutes. Remove muffins from the pan and serve plain or dressed while warm with with cream cheese frosting.
- For the Frosting:.
- Combine all ingredients and beat at low speed until sugar is incorporated.
- Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.
