American

Zucchini Lemon Everything Muffins

Name: Zucchini Lemon Everything Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 2 tablespoons poppy seeds; 1 tablespoon white sesame seeds; 1 tablespoon black sesame seeds; 1 teaspoon dried minced garlic; 1 tablespoon dried minced onion; 2 teaspoons Maldon Sea Salt; 1 1/3 cups chickpea flour; 1/2 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon minced chives; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon Kosher salt; 1 teaspoon finely grated lemon zest; 4 cups coarsely grated zucchini (unpeeled); 2 large eggs; 1 tablespoon lemon juice

Zucchini Lemon Everything Muffins are fantastic to have on hand for a quick breakfast or snack. You'll love their moist texture and crunchy topping

By Chef Laura Bonicelli

chickpea flourgarlic powderlemon zestonion powder

Prep Time

20 min

Cook Time

25 min

Total Time

45 min

Servings

12 servings

Ingredients

everything topping

2 tablespoonspoppy seeds
1 tablespoonwhite sesame seeds
1 tablespoonblack sesame seeds
1 teaspoondried minced garlic
1 tablespoondried minced onion
2 teaspoonsMaldon Sea Salt

zucchini muffins

1 1/3 cupschickpea flour
1/2 teaspoongarlic powder
1 teaspoononion powder
1 tablespoonminced chives
1 teaspoonbaking powder
1/2 teaspoonbaking soda
1/2 teaspoonKosher salt
1 teaspoonfinely grated lemon zest
4 cupscoarsely grated zucchini (unpeeled)
2 large eggs
1 tablespoonlemon juice

Nutrition Facts

Per Serving (serves 12 servings)

Calories86

Total Fat3g

Cholesterol27mg

Sodium201mg

Total Carbohydrates10g

Dietary Fiber2g

Sugars3g

Protein5g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

1
Combine the poppyseeds through the salt in a small bowl. Set aside.
2
Preheat oven to 350ºF. Spray the cups of a 12-muffin muffin tin with canola cooking spray.
3
In a large bowl, whisk the chickpea flour together with the garlic and onion powders, minced chives, baking powder, baking soda, salt, and lemon zest. Mix thoroughly to break up lumps and evenly distribute the seasonings and leavening agents. Toss in the zucchini until evenly distributed.
4
Whisk the egg and lemon juice together in a small bowl. Pour into the large bowl and gently stir with a wooden spoon until combined and all of the dry ingredients are wet.
5
Divide the batter between the 12 muffin cups. They should be just over half filled. Top each muffin with a generous sprinkle of everything seasoning. Reserve the extra sesoning for a future batch.
6
Bake for 25 to until puffed, set, and golden. Cool for at least before serving.