We regularly like to eat muffins in all variations. You can also eat them as a breakfast to-go. But then I make sure that they are "healthy" muffins.
I have often baked this recipe and my children also enjoyed this healthier option. Muffin recipes are in my opinion always very good change depending on your own taste.
Baking time: preheated circulating air at 170 掳 C approx. 20-25min
First, the muffin mold is either greased or lined with muffin cups.
Then rub the zucchini on a coarse grater and set it aside.
Now take two bowls, one for the wet ingredients and the other for the dry ones.
We start with the wet ingredients and put the egg, salt, oil, milk, vanilla extract, the lemon juice and the sugar in the mixing bowl. These are then mixed well. This can be done with a whisk or with a hand mixer or food processor.
In the second bowl we sift the flour, then add the baking soda and optionally the cinnamon. All this is also briefly mixed together.
Now we add the dry ingredients in the mixing bowl with the wet and mix them briefly until everything gives a homogeneous mass. Finally, the grated zucchini is briefly lifted and optionally added the chocolate drops and the chopped walnuts or other nuts to taste.
Now the dough is ready and can be portioned. The muffin mold is always filled to 3/4. I like to do this with an ice cream scoop, but it is also very good with 2 spoons.
Now quickly into the oven and after only 20-25min baking time, the delicious muffins can already be tasted.
The scent is really heavenly. Please always do the chopsticks test, if there is no more sticky dough, the muffins are ready baked.
