Zucchini Chocolate Chip Light Muffin Recipe
This zucchini chocolate chip light muffin recipe gives a more balanced texture with applesauce. Muffin ingredients are easy; In the how-to section, you first mix the wet ingredients and then the dry ingredients and bake them in a short time. A practical quick bread alternative for breakfast, snack or tea time.
Ingredients
1. Dry ingredients
2. Wet ingredients
Step-by-Step Method
Prepare the oven and mold
Preheat the oven to 180°C. Place paper capsules in muffin pan or lightly grease; Thus, there is no problem of adhesion.
Mix the dry ingredients
Mix flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl with a wire whisk until homogeneous.
Form the wet mixture
Beat the eggs in another bowl. Add applesauce and pumpkin puree and mix until smooth.
combine
Pour the wet mixture into the dry ingredients. Mix with a spatula just until the flour disappears; If you mix too much, the muffins may become tough.
Add chocolate chips
Fold most of the chocolate chips into the dough, reserve a small amount for the top. Stir briefly to distribute evenly.
Portion and bake
Share the dough equally among the capsules. Sprinkle the reserved chocolate on top. Bake for 18 minutes; When the toothpick comes out clean, take it out of the oven.
Let rest and serve
Let the muffins sit on the tray for 5 minutes, then transfer them to the wire rack. You can serve it warm or at room temperature.