Lime, Zucchini and dark chocolate muffins

Created by Poh Ling Yeow | Serves 10-12

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INGREDIENTS

  • 2 cups (250 grams) plain flour, sifted
  • 3 teaspoons baking powder, sifted
  • ¾ cup (165 grams) brown sugar
  • ½ teaspoon salt
  • 85 grams unsalted butter, melted
  • 1 large free-range egg, lightly whisked
  • ½ cup (125 mls) milk
  • 1/3 cup (80 mls) sour cream
  • 1 teaspoon vanilla bean paste or natural vanilla extract
  • 11/2 cups coarsely grated zucchini
  • Zest of 2 limes
  • 1 cup (150 grams) chopped good quality dark chocolate 

METHOD

  1. Heat the oven to 180°C (170°C fan forced)
  2. Line a 12-hole muffin pan with paper cases
  3. In a medium mixing bowl mix all the dry ingredients together.
  4. In a jug roughly mix the wet ingredients with the zucchini, zest and chocolate.  
  5. Pour the wet ingredients over the dry ingredients and mix until just incorporated.
  6. Fill the paper cases almost to the top so the muffins generously bulge over the top when cooked. 
  7. Bake on the middle shelf for 15-20mins, or until a skewer inserted in the centre of the muffin comes out clean.