Zucchini & Nutella Swirl Muffins
Yield : 15-18 medium size muffins
- 1 cup maida (all purpose flour)
- 1/2 cup atta (whole wheat flour)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon powder
- 1/2 cup olive oil (or any odourless oil)
- 3/4 cup sugar
- 1 large or 2 small eggs at room temperature * see notes
- 1 cup grated zucchini
- zest of 1 lime (or lemon)
- 1/2 cup (approx) Nutella (or as required)
1. Preheat oven to 175 C. Line a 12 cup muffin tin with paper liners.
2. Sift together the dry ingredients a couple of times – flours, baking soda & baking powder and cinnamon. Keep aside
3. In a large bowl mix the sugar & oil and beat well until the mixture looks pale. Add the eggs one at a time and beat well. Add in the sifted dry ingredients in parts and mixing well till all the flour has incorporated into the egg, oil & sugar mixture. Mix in the grated zucchini & lime/lemon zest.
4. Use a tablespoon to scoop out the batter into the paper liners. Each liner should be 2/3rd full. Use a teaspoon and scoop out approx 1/2 tsp Nutella each into each of the liners. Add more if you wish.
5. Use a wooden skewer or toothpick to swirl the nutella (form circles with the tip of the toothpick)
6. Bake for 15-20 minutes or until the skewer inserted in the centre comes out clean.
- The original recipe calls for butter which will result in richer muffins.
- The first time I tried these muffins I made a smaller batch with 1 cup flour & 1 medium size egg. For 1-1/2 cups flour you may need 2 medium size eggs. If the batter feels a bit runny after using 2 eggs, it is ok, the muffins will turn out fine.
- If you are using frozen grated zucchini you may want to drain the excess water a bit before you add them to the batter
- On completion of baking time, while inserting the skewer – do so right in the centre of the muffin & go all the way down, if you poke just the surface which has the Nutella it will look as if it is uncooked – so don’t be tempted to cook for more time – the muffins will dry up