No buttermilk? No problem. Put 1 TBSP of white vinegar or fresh lemon juice in your cup measure. Fill the rest with milk, to equal 2/3 cup as called for in the recipe. Allow it to sit at room temperature for 10 minutes to thicken and turn into "homemade buttermilk."
Preheat the oven to 400. Grease lightly or line your muffin tins with paper muffin liners.
Place your shredded zucchini on paper towels. You do not need to squeeze it, but leaving it on paper towels will drain some excess moisture. Perhaps even dab zucchini gently with another paper towel. The key here is not to drain it completely, but to remove some excess moisture.
Whisk oil and honey until thickened. Add eggs and whisk until well combined. Add vanilla, buttermilk, baking powder, baking soda, salt, pinch of nutmeg and cinnamon. Whisk until well combined. Stir in zucchini with a fork.
Add flour, all at once, folding gently to combine with a rubber spatula. When the flour is about 75% folded, add your additions, if using; finish folding until everything is evenly combined. Do not overmix. Divide the batter between 12 muffin cups.
Bake in preheated oven for 17-21 minutes, until puffed, golden brown, firm to touch and the skewer inserted comes out clean. 18 minutes is usually what works for me. The internal temperature of the muffins should be around 206°. Remove from the oven. I like slightly crunchy top with these muffins, so I enjoy them warm or cool them on wire racks.
However, if you prefer a softer top and a muffin with even more moisture, cool it for a few minutes then wrap tightly with plastic wrap to trap the moisture and make these extra tender. Enjoy!
Ingredients
Directions
Preheat the oven to 400. Grease lightly or line your muffin tins with paper muffin liners.
Place your shredded zucchini on paper towels. You do not need to squeeze it, but leaving it on paper towels will drain some excess moisture. Perhaps even dab zucchini gently with another paper towel. The key here is not to drain it completely, but to remove some excess moisture.
Whisk oil and honey until thickened. Add eggs and whisk until well combined. Add vanilla, buttermilk, baking powder, baking soda, salt, pinch of nutmeg and cinnamon. Whisk until well combined. Stir in zucchini with a fork.
Add flour, all at once, folding gently to combine with a rubber spatula. When the flour is about 75% folded, add your additions, if using; finish folding until everything is evenly combined. Do not overmix. Divide the batter between 12 muffin cups.
Bake in preheated oven for 17-21 minutes, until puffed, golden brown, firm to touch and the skewer inserted comes out clean. 18 minutes is usually what works for me. The internal temperature of the muffins should be around 206°. Remove from the oven. I like slightly crunchy top with these muffins, so I enjoy them warm or cool them on wire racks.
However, if you prefer a softer top and a muffin with even more moisture, cool it for a few minutes then wrap tightly with plastic wrap to trap the moisture and make these extra tender. Enjoy!
