Imagine biting into a muffin that's not just delicious, but also secretly packed with nutrition - welcome to the world of Zucchini and Wheat Germ Muffins! These aren't your ordinary breakfast treats; they're a game-changing recipe that transforms humble ingredients into a powerhouse of flavor and health. Whether you're a busy professional, a health-conscious foodie, or a parent trying to sneak some vegetables into your kids' diet, these muffins are about to become your new morning obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup grated zucchini
- 1/2 cup wheat germ
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Grate the zucchini using a box grater. Place the grated zucchini on a clean kitchen towel and gently squeeze out excess moisture to prevent soggy muffins.
- In a large mixing bowl, whisk together the all-purpose flour, wheat germ, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, beat the eggs with sugar until light and fluffy. Add vegetable oil and vanilla extract, mixing thoroughly.
- Fold the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in the grated zucchini, ensuring it is evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Moisture Management: The key to perfect muffins is removing excess water from the zucchini. Always squeeze out the grated zucchini thoroughly to prevent soggy results.
- Don't Overmix: Stir the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Temperature Matters: Use room temperature eggs for better batter integration and more consistent rising.
- Customization Options: Feel free to add nuts, chocolate chips, or cinnamon for extra flavor variations.
- Storage Hack: These muffins freeze beautifully! Store in an airtight container for up to a month and reheat for a quick breakfast.
- Wheat Germ Tip: If you're new to wheat germ, start with this recipe - it adds nutty flavor and incredible nutritional boost without overwhelming the muffins.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 6g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 35mg
