Zucchini and Flax Seed Muffins
by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 4315 times
This is a unique muffin with a fabulous, exotic flavour! A batter of plain dough is enhanced with grated zucchini, flax seeds powder and brown sugar, all of which give the muffins a very interesting mouth-feel and rare flavour.
A dash of cinnamon, some mashed bananas and vanilla add to the flavour of the Zucchini and Flax Seed Muffins, making it a yummy treat that appeals to all. If you are not having these muffins immediately, warm them up for a few seconds in a microwave oven before serving.
Serve these muffins for breakfast accompanied with a smoothie or milkshake .
- Combine the plain flour, flax seeds powder, brown sugar, baking soda, baking powder, salt, cinnamon powder in a deep bowl and mix well.
- Add the milk, egg, bananas, vanilla essence, zucchini and mix well using a spatula. Keep aside.
- Grease the muffin tray and pour equal quantities into 12 cavities of the muffin tray.
- Bake in a pre-heated oven at 180ºc (360ºf) for 25 minutes.
- Serve warm.
Nutrient values per muffin
|Vitamin A||64.8 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||3.3 mg|
|Folic Acid||14.8 mcg|
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