Squash Muffins

Name: Squash Muffins
Yield: 1
Ingredients: 0.5 dl Cane sugar; 0.5 tsp Salt; 1 dl Grated Zucchini; 1 tbsp Ground cinnamon; 1.5 dl Oil; 2 tsp Baking soda; 200 g Dark cane sugar or brown sugar; 3 Eggs; 350 g Wheat flour; 75 g Coarsely chopped hazelnut kernels; 75 g Raisins

Cakes

Cook time: 0 min.
Servings: 1

Ingredients for Squash Muffins

0.5	dl	Cane sugar
0.5	tsp	Salt
1	dl	Grated Zucchini
1	tbsp	Ground cinnamon
1.5	dl	Oil
2	tsp	Baking soda
200	g	Dark cane sugar or brown sugar
3		Eggs
350	g	Wheat flour
75	g	Coarsely chopped hazelnut kernels
75	g	Raisins

Instructions for Squash Muffins

To prepare the Squash Muffins recipe, please follow these instructions:

Whip egg and sugar frothy and whip the oil in. Stir grated squash, cinnamon and salt into the egg yolks. Stir flour, baking soda, raisins and nuts in the dough. Spread the dough into 12 muffin molds, sprinkle with grated squash and cane sugar and bag them at 180 degrees for approx. 25 minutes. Remember with a knitting stick, if you have dough on the stick, the cakes are not finished.

Squash Muffins

Ingredients for Squash Muffins

Instructions for Squash Muffins

Recipe categories