Lemon, Zucchini and Poppy Seed Muffins

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Serves: 9 
Prep Time: 10mins
 
Cook Time: 20mins 


INGREDIENTS

  • 300 grams grated zucchini, roughly 1 large or 2 small zucchinis  
  • ½ cup vegetable oil 
  • ¾ cup brown sugar 
  • ¼ cup Barker's Smooth Lemon Butter
  • zest from 1 lemon 
  • 1 egg 
  • 1 ¼ cup self-raising flour
  • 1 tbs poppy seeds 

METHOD

  1. Preheat the oven to 180 degrees. Line a cupcake try with 9 patty cases. This recipe makes 9 large muffins or 12 small.  
  2. 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.  
  3. Sift in the flour and mix to combine. Add the poppy seeds and mix to combine. 
  4. 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. 
  5. Divide the batter across the 9 patty cases and bake for approx 20 minutes or until a skewer comes out clean. 
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