Lemon, Zucchini and Poppy Seed Muffins
Serves 9 people
10 min prep
20 min cook
By Barker's
Ingredients
- 300g Grated Zucchini, roughly 1 large or 2 small zucchinis
- 1/2 cup Vegetable oil
- 3/4 cup brown sugar
Method
Lemon, Zucchini and Poppy Seed Muffins
- Preheat the oven to 180 degrees. Line a cupcake try with 9 patty cases. This recipe makes 9 large muffins or 12 small.
- In a stand mixer combine the oil, sugar, Barker's Smooth Lemon Butter, lemon zest and egg. Beat on high for 1-2 minutes until lighter in colour and well combined.
- Sift in the flour and mix to combine. Add the poppy seeds and mix to combine.
- Tip
- Squeeze some of the juice out of the grated zucchini and mix into the batter. TIP: Make sure you weigh the zucchini before you squeeze the juice out.
- Divide the batter across the 9 patty cases and bake for approx 20 minutes or until a skewer comes out clean.
