Flat blueberry puffins with zucchini
Cooking Time45 m
Ingredients10
DifficultyMedium
The smell of freshly baked muffins spreads rapidly in the kitchen, and here it is the blueberry that is joined by an unexpected ingredient. Riven zucchini blends into the batter and makes these small muffins extra soft and juicy. The result is fluffy blueberry puffins that feel both simple and a little smarter than usual.
Categories
Coffee BreakYields
24PiecesCooking Methods
Baka
Ingredients
- Step: 14 dl zucchini (4 dl equivalent to 150 g)
- Step: 23 pc eggs
- Step: 32 1/4 dl neutral rape oil
- Step: 44 dl strokes
- Step: 53 tsk vanilla sugar
- Step: 66 dl veteran
- Step: 71 1/2 tsk baking powder
- Step: 81 tsk salt
- Step: 92 msk finished lemon shell
- Step: 102 dl fresh or frozen blueberries
Instructions
- Step: 1Put the oven at 200°C.
- Step: 2Crash out as much as possible of the liquid from zucchinin.
- Step: 3View eggs, oil, sugar and vanilla sugar fluffy with elvisp.
- Step: 4Mix flour, baking soda and salt and turn down in the eggs.
- Step: 5Move down zucchini and lemon shell, turn the blueberry down. Divide the batter into muffin shapes. Cream in the middle of the oven 20-25 minutes.
Näring
| Calories | 190kcal |
|---|---|
| Carbohydrates | 27g |
| Fat | 8g |
| Protein | 2g |
| Serving Size | 24pc |
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