Recipe

Zucchini And Pine Nut Muffins Recipe

	Pleclare / All my dishes 1 year, 6 months ago These muffins are great for breakfast or late-afternoon snack. They are great topped with cream cheese frosting Prep:20m Cook:20m Servings:12	Pleclare
	zucchinipine nutssaltgingerflouryogurteggsvanilla

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Ingredients

Muffins:

2c grated zucchini

3/4tsp kosher salt

1/2c pine nuts

2c all purpose flour

1tsp baking powder

1tsp ground ginger

1c granulated sugar

1/2c plain whole-milk yogurt

1/4c vegetable oil

2 large eggs

1/2tsp vanilla extract

Cream Cheese Frosting:

12 oz. cream cheese,romm temp.

1/2c powdered sugar

1tsp vanilla extract

Directions

Heat oven to 350.and arrange rack in middle. Butter and flour a 12 well muffin pan;set aside. Toss zucchini and salt together in a small bowl,and set it over a small mixing bowl to drain.

Heat a medium frying pan over med. heat,add pine nuts and toast until golden brown all over,about 5 mins. Remove to a small bowl and reserve.

Whisk together flour,baking powder and ginger in a med. bowl to aerate and remove any lumps;set aside

In a separate bowl,whisk together sugar,yogurt,oil ,eggs and vanilla extract until evenly combined. Add dry ingredients and stir briefly unti justcombined.Squeeze zucchini mixture by the handful to release excess water,then add to batter,add pine nuts and stir till just combined(do not over-mix)

Fill each well of the muffin pan halfway with batter and bake until a tothpick inserted in a muffin comes out clean,about 20 mins. Set pan on wire rack and let muffins cool in pan 5 mins. Remove muffins from pan and serve.

Cream Cheese Frosting:

Place all ingredients in bowl of stand mixer fitted with paddle attachment and mix over medium speed till light and fluffy,about 3 mins. Store refrigerated in airtight container until ready to use.

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