746- Lemon Zucchini muffins / مافنز القرع الأخضر والحامض
130 grams (1 cup) all-purpose white flour
1 teaspoon baking powder
75 grams (3/8 cup) light brown sugar
2 tablespoons honey
2 tablespoons olive oil
40 milliliters (1/4 cup) milk
60 grams (2 small) shredded zucchini, drained
1 medium egg, room temperature
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla sugar
A pinch of salt
1- In a medium bowl, combine the flour, baking powder, vanilla sugar, and salt. Whisk together and set aside.
2- In a large bowl, whisk together the brown sugar and olive oil.
3- Add in the milk, egg, lemon juice, and honey. Stir well using a whisk until the mixture becomes foamy.
4- Add the flour mixture (in the medium bowl) to the large bowl and stir until well incorporated.
5- Using an absorbing cooking paper, squeeze the grated zucchini to remove the excess of water. Add the zucchini and lemon zest and mix well until it becomes smooth.
6- In a muffin pan, place muffin paper cups and spoon the preparation into each paper.
7- In a preheated oven at 180 °C, bake the muffins for 20 minutes, The top of the muffins should look golden and dry. Insert a toothpick in the center of a muffin, it should come out dry.
8- Remove from the oven and allow to cool completely before serving.